Biscuits with protein

When developing a product with proteins we must be aware that the guidelines for protein enrichment and claims are a bit different.  A product that is to be claimed ‘a source of protein’ should get minimally 12 % of it’s energy from protein sources. As however 1 gram of fat gives 9 Kcal, ethanol (alcohol)…

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Calorie reduction in biscuits

For calorie reduction in biscuits you first need to know about the basics. Regular biscuits are containing approximately per 100, gram 460 Kcal. Where fats containing 15-20 grams, 60-75 grams of carbohydrates and 6-10 grams of proteins. Every gram of fat will bring about 9 Kcal. Carbohydrates and proteins contribute 4 Kcal. Lower calorie nutrients…

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Developing cookies with fibre

For developing cookies with fibre. Bakery Academy has evaluated about 50 different fibres from over 10 different suppliers. We see however that every manufacturer is having a different effect if you evaluate water absorption and oil absorption. In the experiment of al these fibres. We were able to determine for most fibres how they perform.…

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Challenge of the biscuits.

Taking baking to the next level. Baking it always looks so easy. But then you realize you have hundreds of raw materials to choose from just to bake a simple biscuit. It can start with something as simple as flour or fat…. If you zoom in you will have multiple options or perhaps just one…

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Checking

Checked biscuits have small cracks or hairlines in them, sometimes hardly visible. Problem appears mostly in short period after packaging, when opening a package and/or touching the product the biscuits will break; in developing products it will occur during cooling stage as well. Mainly with hard sweet biscuits and enzyme modified crackers and possible with…

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