# 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
Anonymous User
29.01.2018
May i know the estimation production of biscuits in term of tonnes/day?
Hi may i know the estimation production of biscuits in term of tonnes/day?  Example like the input how much? The output how much at every step because they may be so waste that are not use
25.01.2018
How to calculate the biscuit dimension?
How to calculate the biscuit dimension (length, width & amp; depth ) when making a new biscuits rotary moulder/dice? Example - If after baking per piece biscuit Length is  40 mm, width - 40 mm &amp; weight - 5.1 gm then how much will the length, wid...
02.01.2018
Regarding recipe
Hello sir/madam, I was studying about baking. So I am interested in digestive biscuit. If it is possible can I get the recipe of standard digestive biscuit. I am looking for the industrial recipe of the digestive biscuit. Thank you!
01.01.2018
Ammonia Bicarbonate in Soda Crackers
What is the recommended quantity for whole wheat crackers?
Anonymous User
14.12.2017
Orange cream recipe for wafer biscuit
Can any body suggest me the recipe of orange cream for sandwich wafer biscuit?
09.12.2017
How to eliminate the invert syrup from biscuit recipe ?
How to eliminate the invert syrup from biscuit recipe ?What are the pros and cons ?
08.12.2017
Wafer cooling
In wafer cooling tunnel how to avoid condensation and water droplets on wafer books during high humidity seasons ?
08.12.2017
Biscuit oven
While charging / shutting down the oven we require to heat / cool down the oven for sometimes. How to shorten these time loses without affecting the quality of band and oven ?
27.11.2017
Sheeting and Laminating
What is gauging? What is two roll pre-sheeter, three and four roll pre-sheeter and how its work? why 2- roll is called pre-sheeter? Is there a difference between gauging and lamination? Actually, I am the student of food science and technology(be...
21.11.2017
CAKES
Any one can suggest how to improve the texture and eating quality in cakes which is made without egg.   How to bring the texture as same as egg cakes in egg less cakes.  what is the recipe mantra to be followed?
361-370 of 386 items
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
490 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Santiago Marino
Biscuit Technology Consultant
325 biscuits
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
320 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Lutz Popper
Scientific Director
290 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
285 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.