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
20.04.2021
Hi everyone,
we are
making cream cracker for the first time. In our experiments we get a hard one that doesn't melt in your mouth; there was little air between the layers.
We would like to get a delicate layered texture, like«Mayora» - ROMA Crea...
12.04.2021
Dears
Excuse-me for my fail. I put accept in a comment from Alfredo, but I don´t get solve the problem yet.
We don´t have an equilibrium between top/bottom for Soda Cracker in our equipament.
The principal problem is the same. I have a SODA with...
22.01.2021
Hello All,
we here at Paradise Foods (Papua New Guinea) have been manufacturing crackers for 30 years with the same old seasoning/vegetable oil slurry spraying application that is continuing to have detrimental effects on downstream conveyors, infee...
Laminated snack crackers in steel belts?
Hello.
Has anyone ever tried to make
laminated biscuits (snack cracker type) in steel oven band? Besides the
blisters that may occur under the dough pieces, any other potential issues related to
heat transfer limitation (development, stack height...
07.10.2020
Hello experts, exited to have peolple who can help me! I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor. The dough is made with flour, potatoe flakes and potatoe starch, with water and oil. I...
24.09.2020
We have some new plans and we are looking for an external
technological help.
Do you know anybody who would be willing to come to our
premises and provide a consultancy?
We are producing sheeted crackers, lay products (sticks and pretzels)...
14.08.2020
I manufacture an artisan recipe for hard dough biscuits/crackers.
I use natural ingredients only, no preservatives.
The main ingredients are wheat flour, vegetable shortening, instant dry yeast for fermentation, sodium bicarbonate, cream of tarta...
Hard Dough
Dear All,
I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ
1. How many hot water need?
2. What temperature will be of w...
03.08.2020
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life.
Your Moderator
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
520 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
350 biscuits
Santiago Marino
Biscuit Technology Consultant
340 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
300 biscuits
Lutz Popper
Scientific Director
300 biscuits
Andrew Hughes
Internationally experienced bakery and ingredient specialist
250 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.