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17.05.2022
Water migration in cream filled puff pastry
Hi i'm making some mini puff pastry rolls filled with cream, the filling cream is made 50% fat, 47% sugar and 3% flavor.      But in a time lapse of one week , the pastry roll turns wet and the filling cream is missed.   Any advice?  
Oven maintenance checklists
Please share oven maintenance check list(Daily, Monthly and yearly) for convection oven and direct fired oven.
24.02.2022
Marie biscuits with soapy taste
Hi, Amye here.Issue: marie biscuit having soapy tasteRoot cause I have in mind: imbalance pH, saponification process which happened when ammonia bicarbonate reacted with shortening. Question: Is there any calculation method available to calculate how...
Haim Papushado and Biscuit manufacturer
31.01.2022
How to fix a rotary moulded dough so it doesn't fall off the back roll (compression roll)?
Hello everyoneI have a problem that has been bothering me for a long time.I work with ROTARY MOULDED dough and the dough falls off the back roll (feed roller / compression roll). It can work fine for a few minutes and then fall right into large piece...
Basab Kumar De Operation Manager, Baraka Biscuit factory and Baraka Chips factory, Saeed Group, Sudan. and Biscuit manufacturer
12.01.2022
Biscuit formulation
What is the maximum quantity (%) of BRAN we can add in formulating a high fiber biscuit with good volume ?What are some other ingredients that can be used to add fiber without affecting the volume of biscuit ?
20.11.2021
How to improve a recipe for biscuits for dogs and their shelf-life?
Dear Experts,I am an artisan creating biscuits for dogs (treats) and I am experimenting some recipes.The plan is to scale up and improve the shelf-life of the products (target set to 12 months) by using adequate Doypack with sealing.Today, I use a cl...
Jose Azevedo Product Development Manager | Biscuit Expert | Subject Matter Expert and Biscuit manufacturer
30.08.2021
Checking in sweet Laminated Biscuits (Marie) after using hot water in dough
After using hot water (~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence has increased significantly. Could these two factors be related? I normally associate checking with inadequate moisture removal during baking, or...
HEAT INPUT REQUIRED
Dear onesCan any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area.   Pl consider the moisture loss as 18% when you have 100kgs dough.  with at least 2% moisture still there in biscuits....
Flow wrapper positioning
I am moving premises shortly and want to build the ideal layout for my production and packaging that will also be BRC compliant.The last "food" stage will be lifting biscuits off trays and onto the flow wrapper in-feed. The biscuits are wrapped indiv...
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw fat problem or process problem?Advance thanks. 
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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.