This website uses cookies

We use cookies to personalise content and ads, to provide social media features and to analyse our traffic.

We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website. Read our Privacy Policy for more information.

Decide for what purposes you're willing to share your personal information with us and our partners.

OK
answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
Back to overview
Asked on 09.09.2019.
Encrusted Cookies

Dear Group Members 

Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through  this discussion . 

Regards

Rasika 

cocoa wirecut
1
Rasika Ekanayake
128
2
16
3
Accepted answer
Answered on 12.09.2019.

Hi Rasikac

u can found info below


Mrs Beyhan Ozenli
Bakery Technical Consultancy
268
16
16
3
1 0
5 Answers
Quality Oldest Newest
Answered on 11.09.2019.

For filling I would use a softer fat  (with flatter SFC line) if you want to have also a soft filling at low temperature. If you store/use above 25°C then you can use palmoil indeed. International suppliers are Loders Croklaan or AAK.

Gabrie Lansbergen
fatsforfoods consultant
20
0
0
1
2 0
Answered on 11.09.2019.

Dear Mr.Rasika:  we can use saturated oil which is in liquid state at room temperature for chocolate filling.  Example Good RBD Palm oil.

Srinivasan Subramaniam
Ororflavours and Chemicals LTD
211
17
7
1
1 0
Answered on 12.09.2019.

Dear Mr. Gabrie 

Thanks for your information , please can you explain little bit about flatte SFC . 

Regards

Rasika 

Rasika Ekanayake
128
2
16
3
1 0
Answered on 31.10.2019.
SFC means solid fat content at a certain temperature; so percentage of fat crystallised.
The SFC of the product of Beyhan looks ok, but that is a special fat
Gabrie Lansbergen
fatsforfoods consultant
20
0
0
1
1 0
This question is resolved.
Additional answers can not be added at this time. Feel free to ask another question.
Ask a new question
Related questions
Sticky wirecut biscuit dough
by J. Azevedo on 26.11.2021.
CHOCO CHIPS AND COOKIES
by Ajit Tawde on 29.06.2021.
Cosultant-business partner
by EUGENIA ANA BUCUR on 18.01.2021.
Setting up a new business - technical support needed
by Johnson Evwierhoma on 08.01.2021.
Vegetable palm Shortening melting point
by Walid Badreddine on 12.03.2020.
Ask a new question
Top TechTalkers
Iain Davidson Director, Baker Pacific in Baker Pacific Ltd and
Iain Davidson
Baker Pacific Ltd
823
0
1
41
George W Wright Bakery Consultant, International Food Processing Consultancy in International Food Processing Consultancy and
George W Wright
International Food Processing Consultancy
303
0
1
15
Mrs Beyhan Ozenli Bakery Consultant in Bakery Technical Consultancy and Consultant
Mrs Beyhan Ozenli
Bakery Technical Consultancy
268
16
16
3
Srinivasan Subramaniam .I am ex britannian (Britannia Industries ltd) and into all the fields of bakery. very much interested to learn things further. in Ororflavours and Chemicals LTD and
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
211
17
7
1
Jacob van Kogelenberg 40 years experience in packaging in JKConsult and
Jacob van Kogelenberg
JKConsult
193
1
1
9
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
Aurangzeb khan
Food Technologist
180
12
20
0
Jos Vast Managing Partner/ Founder/ Senior Bakery Consultant in Bakery Academy and Consultant
Jos Vast
Bakery Academy
130
3
0
5
Rasika Ekanayake Biscuits Consultant and
Rasika Ekanayake
128
2
16
3
Christos Sevastos Sevastos Bakery & Food in Sevastos Bakery & Food and Consultant
Christos Sevastos
Sevastos Bakery & Food
110
5
0
3
Andrew Hughes Internationally experienced bakery and ingredient specialist and Consultant
Andrew Hughes
90
5
0
2

The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.

See more

Related articles
Biscuit PeopleWorld Brought You Some Pretty Good Cookies
World Brought You Some Pretty Good Cookies
by Sara Han on 15.11.2021.
Biscuit PeopleTop Trends in Baking for Halloween: Scary Good!
Top Trends in Baking for Halloween: Scary Good!
by Antonela Verkovic on 29.10.2021.
Biscuit PeopleDosing and Sandwiching Technology for Macarons
Dosing and Sandwiching Technology for Macarons
by Laetitia Peignet on 16.02.2021.
Biscuit PeopleDanish Butter Cookies: Process and recipes
Danish Butter Cookies: Process and recipes
by Iain Davidson on 13.11.2020.
Biscuit PeopleButter Cookies
Butter Cookies
on 31.10.2020.
Explore other categories
Biscuits Crackers Cookies Wafers Cakes Bars Other
Join the platform
Register for free and access all features.
Join biscuit people
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription