Tech talks

Exchange Ideas, Share Tips, Ignite Conversations
Join the Biscuit People community today, and let's bake the world a better place, one cookie at a time!
Sort by
Show
Basab Kumar De Operation Manager, Baraka Biscuit factory and Baraka Chips factory, Saeed Group, Sudan. and Biscuit manufacturer
28.02.2022
Biscuit paste
Hello Techs, I am trying to develop a product similar to biscuit paste. I have found Lotus biscuit spread is getting popular in African countries. Can anybody suggest the recipe for a caramel biscuit paste ?
Matthew Linja Mixing and R and D Manager and Biscuit manufacturer
24.02.2022
Rotary Moulder Pressure Roller re-coat?
Does anyone know where I can get a Rotary Moulder Pressure Re-coated with Rubber?
24.02.2022
Marie biscuits with soapy taste
Hi, Amye here.Issue: marie biscuit having soapy tasteRoot cause I have in mind: imbalance pH, saponification process which happened when ammonia bicarbonate reacted with shortening. Question: Is there any calculation method available to calculate how...
23.02.2022
Brown rice crackers with easy melting effect
Hi everyone. My team and I are trying to develop a recipe for baked gluten free & allergen free (incl lactose) snack with the brown rice flour being dominant ingredient. The aim is to have a crunchy first bite but then to have an easy melting eff...
Stewart Ward and
13.02.2022
Cheese snack cracker without fermentation.
We are making squares cheese crackers with fermentation.  We think for scheduling it would make more sense to the smaller snack cracker with out fermentation.(kind of like a goldfish) The recipes are coming out bland when we tried to make them like t...
04.02.2022
Steel Band Stickiness Greasing Problem
We are the manufactures of chocopie, we face sickness issue in our steel band while running the base cake. Can you please suggest the process of steel Band Waxing to eliminate sticking? We tried band releasing oil , found increased in diameter of the...
Haim Papushado and Biscuit manufacturer
31.01.2022
How to fix a rotary moulded dough so it doesn't fall off the back roll (compression roll)?
Hello everyoneI have a problem that has been bothering me for a long time.I work with ROTARY MOULDED dough and the dough falls off the back roll (feed roller / compression roll). It can work fine for a few minutes and then fall right into large piece...
Jamie Blake Business Development Manager in Synergy Flavours and Ingredients manufacturer
17.01.2022
Light wafer producers
Hi,I'm looking for a producer of wafer products to make a savoury round light wafer , like the cone in an ice cream (see image) as a potential 3rd party opportunity with an associate in the UK. Please contact me for more information.Jamie
Basab Kumar De Operation Manager, Baraka Biscuit factory and Baraka Chips factory, Saeed Group, Sudan. and Biscuit manufacturer
12.01.2022
Biscuit formulation
What is the maximum quantity (%) of BRAN we can add in formulating a high fiber biscuit with good volume ?What are some other ingredients that can be used to add fiber without affecting the volume of biscuit ?
Lye bath for salty sticks snacks
Hello everyone, can anyone answer me what is the recommended temperature and concentration of lye bath for treating pretzels and sticks type of snacks? Thank you.
Your Moderator
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
520 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
350 biscuits
Santiago Marino
Biscuit Technology Consultant
350 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
300 biscuits
Lutz Popper
Scientific Director
300 biscuits
Andrew Hughes
Internationally experienced bakery and ingredient specialist
250 biscuits

The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.