Wild break
Good day, everyone. We conducted a batch trial for a chocolate-injected biscuit. Using a two-layer dough sheet with ammonia applied between the layers, the dough was then passed through a cutter roller to form a round shape and then baked. However, after baking, some of the biscuits exhibited wild breaks and were easily detached from each other, indicating insufficient bonding between the layers. Your recommendations and insights on how to address this issue would be greatly appreciated.
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.
