High Energy Biscuit
Hello,
We need specialized technology advice to develop and produce high energy biscuit for WFP. We had tried in the past, but 24 months of shelf life is our challenge with rancidity issues. We are planning a new product trial in our factory and we would like to have advice from some one that really now the product and process. Type and ingredients specs, packaging specs, critical process controls, etc.
Welcome all suggestion and contacts to talk about project collaboration.
Thank you,
Aida
Master biscuit packaging essentials. Learn how materials, machinery, and quality control protect shelf life in our new course.
The iconic Brazilian brand -- beloved for its cookies, wafers, and specialty baked goods -- makes a landmark U.S. investment, deepening its commitment...
Variolac® whey permeate – the functional milk solids for innovative bakeries
Connecting biscuit experts with technical roles in production, R&D, and engineering globally. Your hub for specialized career growth in baking.
ISM 2026 sets new benchmarks with 1,600+ exhibitors from 74 countries. Explore the new "ISM Ingredients" platform and functional trends in biscuit ind...
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.
