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
02.09.2018
what is main difference between wafer and biscuit product from recipe point of view and equipment point of view? what methods are different in both and what kind of packaging machines difference.
16.07.2018
dear all member and experts, to make the wafer winds better, we introduced this dripping system to apply a thin mist during winding process, we used a microfiber cloth and the dripping needle to apply water, it do help the winding but not consistence...
09.07.2018
Dear all , any wonder any courses provided for wafer roll process . We have issue of very fragile .
Unwind at the end , and very fragile even tho stick well before cooling . We tried spray some mist on baked wafer sheet but still.
Here's my batte...
01.07.2018
Hi , I'm looking for Rnd outsource , making low aw caramel or fruit jam filling . Application for wafers and biscuit
27.06.2018
Hi
Please some one can explain to me the following mentioned areas for biscuits and wafer production , ideal relative humidity and temperature.
1. Fremantation Area
2. Packing Room for Chocolate Enrobed
3. trolley work- marshmallow & Cream...
Wafer Floor
Hi All
Please can you tell me which kind of flour need for good quality wafer production ? can we used the same flour for biscuits or we need the different characteristics of flour
19.04.2018
I have a 1980 model hebenstreit 30 plates oven. It was making wafer sheets which were undercooked in the middle. I tightened the 5 adjustment screws on the top plate and that has disturbed calibration. Sheets are now of uneven thickness and parts of...
Anonymous User
14.12.2017
Can any body suggest me the recipe of orange cream for sandwich wafer biscuit?
08.12.2017
In wafer cooling tunnel how to avoid condensation and water droplets on wafer books during high humidity seasons ?
Your Moderator
Sara Han
Food technologist, currently part of the team at Biscuit People
15 biscuits
Hall of fame
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Lutz Popper
Scientific Director
700 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
530 biscuits
Santiago Marino
Biscuit Technology Consultant
525 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
495 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
400 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
360 biscuits
Mrs Beyhan Ozenli
Bakery Consultant
355 biscuits
Alfredo Pimper
The old biscuit man--Biscuit Foodchain from field to supermarket
350 biscuits
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.