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08.11.2018
How to turn a mesh belt into steel band type solid surface belt with minimum cost ?
Will PTFE fabric cover work?
08.11.2018
Why blisters problem in biscuits ? what is the way to get rid of this?
07.11.2018
Hi guys,
If possible, someone could send me the book of Duncan Manley's about Technology of Biscuits 4 edition?
Thanks!!
04.11.2018
Please let me know the availability of sugar grinding mill for sandwich cream preparation with following requirements
1) Fineness of the powdered sugar appoximatly 100 micrones
2) Temperature just after grinding should be less than 36 centigrade...
29.10.2018
Experts
I just found this forum on google, it is perfect idea :)
Please I'm looking for Lotus biscuit recipes and method of mixing for our manufacturer.
Any one can help us on ?
29.10.2018
Is it useful to combine 2 kinds of yeasts,natural and artificial at the same time?
23.10.2018
Looking for packing automation for a factory in Bulgaria. Can you recommend a manufacturer of the equipment?
22.10.2018
Hi Biscuit People,
I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn starch). Although I liked the consistency of it....
Oven zone lengths
How designers decide oven zone length, no. of zones required for given biscuit variant?
Biscuit weight reduction
Dear Sirs,
I want to reduce the weight of biscuit and maintain the dimension. Currently I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe. Do you have any suggestion to reduce the weight....
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Sara Han
Food technologist, currently part of the team at Biscuit People
20 biscuits
Hall of fame
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Lutz Popper
Scientific Director
800 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
615 biscuits
Santiago Marino
Biscuit Technology Consultant
545 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
530 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Eric SCHALLER
CEO - in charge of innovation
400 biscuits
Jacob van Kogelenberg
40 years experience in packaging
400 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
360 biscuits
Mrs Beyhan Ozenli
Bakery Consultant
355 biscuits
The score is based on the number of created courses at BPA (150 points per course), the number of the lectures given at BPC (100 points per lecture), 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.