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Alma Executive manager and Other
05.10.2024
Petit beurre
Is it possible to get recipe for butter laminated biscuit like petit beurre and mixing procedure? Thanks in advance
Victoria Self Employed NPD Interim/Consultant and Consultant
02.10.2024
Gluten Free Cracker
We produce GF crackers which are oat, maize and rice flour based. Usually we cut to a slight oval (2mm), to accommodate the shrink back that happens, to ultimately get a round shape post bake. Dough is not laminated. It passes through gauge rollers...
How to Bake High-Quality Cookies from Frozen Dough?
I want to make cookie product using frozen cookie dough. My planning is take a cookie dough from freezer and bake it to get good quality of cookie. What kind of parameter which I need to monitor and maintain to get good quality cookies using this met...
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
17.09.2024
How to Reduce Vibration and Ensure Uniform Pinch and Cut in Crackers
In a line of crackers, the rotary cutter has a permanent vibration that makes that the pinch and the cut are not homogeneously marked. How can I reduce this vibration or oscillation?
Best Practices for Cleaning a Stencil Hopper
Does anyone have a method to clean a stencil hopper when changing flavours or after production? Can I use water, or should I make a dry cleanning? Should I fully dismantle the screw, pumps and pipes?
Effective Strategies for Reducing Fat in Healthy Biscuit Formulations
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
27.08.2024
Optimal Temperatures for Cream-Filled Sandwich Biscuit
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
15.08.2024
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
Matthew Linja Mixing and R and D Manager and Biscuit manufacturer
12.08.2024
CB5 Oven Belt Got Wet
The CB5 mesh oven belt on our Direct Fired Oven was thoroughly soaked with water and possibly cleaning chemicals. It has rusted and is unusable as you can imagine. Does anyone have any ideas or tips on how to clean or recondition it?
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
02.08.2024
Water-Based Filling with Low Water Activity
To produce a water-based filling with low water activity, do you suggest any modified starch to achieve this condition? I need the filling to be liquid in the balance and at the same time the biscuit to be more crunchy.
Your Moderator
15 biscuits
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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.