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Matthew Linja Mixing and R and D Manager and Biscuit manufacturer
11.08.2023
Looking for testing method for gluten free cracker dough
I’m having a lot of issues with variability in the hydration of a sheeted gluten free cracker dough.  I often times have to add or subtract water during a production run.  This is to enable efficient sheeting of the dough or to help with curling at t...
Amaris Turner and
08.08.2023
Air Pockets on top of basecake - rotary style cookie
Hello All, I am finding that there are large air pockets on top of a chocolate basecake that we are running. We are seeing hotter temperatures and the oil is stored in a silo outdoors. These basecakes do have docker pins however and we have made adju...
Sugar free cookie
Hello everyone! We are trying to develop a no sugar added cookie recipe but there are some challenges when we try to scale up the recipe in our production. The basic recipe includes soft type wheat flour, palm oil, maltitol, sorbitol, water, cocoa po...
23.06.2023
Oven settings affecting cookie spread
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely how to improve greater spread. Another related topi...
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
19.06.2023
The correct gelling agents
They know what type of pectin is used to make quince sweets or for a continuous manufacturing process?
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
19.06.2023
Eat my Cup - Technology and Ingredients Used in Edible Coffee Cups
Do you know what kind of technology and what kind of ingredients are used to make edible cups for coffee? Specifically, I am interested in understanding the process and materials used to create these innovative cups that can be consumed after use....
24.04.2023
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b) is a Peter's type sandwiching machine feasible? If...
Roel Would like to learn more on Cookies, Biscuit and Cracker and Biscuit manufacturer
24.04.2023
Soft and Chewy Cookies
Good to all!I would like to ask for the cookies. Aside from the moisture, what factors need to consider to make soft and chewy cookies? Many thanks!
Water Crackers
Would like to know if someone can help with the best mixing and fermentation process for Water Crackers and how to get the best results of bubbles without blisters.Thank you
Exturded Corn Flips
Hello, we need some advice about production of extruded corn snacks. We are having problems with achieving "softer" structure of snack, we tried by lowering the water content during extrusion, and also by raising extrusion pressure. The structure tha...
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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.