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
Waheed Ahmad Biscuits/Cakes Consultant in Bakery Solutions and Consultant
05.04.2024
Jaffa Cake
Hello everyone. Can somebody share the tested recipe and method of preparation and application of Orange jelly for Jaffa Cakes ? Will really appreciate your support.
Faran Project manager and Biscuit manufacturer
02.03.2022
Cake Technologists
Hello everyonewe in Iran looking for a Cake production technologist, for commissioning cake products, please if you can or know someone who can participate in this project.
puffed rice cake production consultant
do u know any consultant who knows rice cake production ? I have a customer who wants to install new rice cake production line in India Im so busy.. I will advice someone  thnx
Non egg cakes
Dear All, I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes.  Or which enzyme we can mix with starch to get the proper cakes.
Maple syrup using in biscuits or cakes
Dear all, Is there anyone who uses maple syrup in biscuits or cakes? Could you tell me your experiences?
Kevlar Baking Belts
I have baked Cakes, Biscuits and Crackers on a Tygaflor PTFE Coated belt many years ago and lately baked Cereal Bars on a Kevlar Baking Belt Has anyone experience of Kevlar Baking Belts and if so, why is there a reluctance to optimise this Tec...
Method to get open structure in egg less cake
Dear All, Can any one suggest method to get open structure in egg less cake.  Even if it is slightly dry also ok.  What is the recommended pH to get the above texture.
Layer cakes
Dear All, Some one can give details of ingredients in layer cake creams?  How it is differ from creams for sandwich biscuit and wafer creams.  In fact if any one can give base recipe for layer cake cream that will be helpful.
CAKES
I want to know which book we can read for technology of cakes like what we are having Duncan Manley book for technology for biscuit, crackers and cookies. All the chapter should have been covered well in all types of cakes and manufacture like in Du...
CAKES
Any one can suggest how to improve the texture and eating quality in cakes which is made without egg.   How to bring the texture as same as egg cakes in egg less cakes.  what is the recipe mantra to be followed?
1-10 of 10 items
Your Moderator
5 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
480 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Lutz Popper
Scientific Director
290 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
285 biscuits
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
250 biscuits
Andrew Hughes
Internationally experienced bakery and ingredient specialist
250 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
235 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.