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
Hard Dough Biscuit
I am having a problem with my biscuits; they are not rising to the level I want. I have tried to adjust my mixing time by a minute and increased my ammonium bicarbonate by 500 grams, but it is still not rising. What else can I look at? My recipe is:...
02.12.2024
Saltine oven
Hi, We have a DGF tunnel with CB5 belt to make saltine. I would like to know whether this oven can made other crackers or not. (e.g. Tuc, snack cracker, American type cracker chip?) OR as an alternative, if we replace it by a Z47/Z47R belt, can it...
GF CRACKERS
Can anyone suggest an outlay recipe for gluten-free crackers through the lamination process? Which flour is most likely to be used and is any important ingredient that plays a major role in bringing texture, bite, and taste to the product?
Omar Schmidt Development of New Product & Process Bakery Consultant and Consultant
26.11.2024
What is the Ideal Level of Mono- and Diglycerides for Fat Fillings?
For the elaboration of fat fillings, do you suggest me what level of mono/diglycerides is recommended to use?
How to Prevent Spreading in High-Fat, High-Sugar Wirecut Cookies for a Scone-Like Texture?
Usually, wirecut cookies with high levels of fat and sugar are supposed to spread in the oven. However if I want to keep the high levels of fat and sugar, but prevent spreading to obtain a scone-like product, what do you suggest to do?
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
29.10.2024
Optimizing Scraper Knife Angle and Height in Rotary Moulders for Dough Weight Control
In some rotary mouldes there are two scrapper knife controls, angle and height. How to combhine these two to increase or decrease dough piece weight? What is the optimal knife scrapper initial default heigh, from the center line of the mouldind and f...
17.10.2024
Cracker strength
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Some crackers are strong and others seem to break eas...
15.10.2024
Chips Ahoy
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside) Thanks
Alma Executive manager and Other
05.10.2024
Petit beurre
This is our recipe for butter biscuit like petit beurre finger style: Palm oil shortening 15kg 4% Sugar 60kg 16% Premix vitamin 0.2kg 0.05% Lecithin 1.5kg 0.4% Whey 1kg 0.27% Ammonium bicarbonate 3kg 0.81% Baking soda 1.5kg 0.4% Dextrose 5kg 1.4% Me...
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
Your Moderator
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Lutz Popper
Scientific Director
700 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
530 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
365 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
350 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
345 biscuits
Mrs Beyhan Ozenli
Bakery Consultant
330 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 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.