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Q&A

Webinar: How to make your biscuit production cost-effective and meet consumer demands

See below a summary of all the asked questions we received during the webinar that we couldn't answer at the live session.

Will the subject also cover Wafer Biscuits?

We didn't cover the wafer solution however the Neutrase 1.5 can be used at the dosage 100-200 ppm to reduce the batter viscosity, helping to reduce water (from its total amount). It helps to attain better stability of the flat wafer sheets helping to achieve similar batter viscosity at the reduced by 5- 10% water amount.

The texture of the enzymatically treated wafers is more compact and stable, with less fragile areas, that allows to cut them with less waste reducing reworks. Better performance in terms of batter spreadability was observed.

Your subject discussion is based on Middle Eastern Market. How about covering India also?

The developed Biscuit toolbox is uniform for any region. The dosages of the each biosolution should be optimized because they are dependent on flour quality, recipes, process parameters, etc.

Which enzymes would you like to promote us. what about availability and lead times of certain enzymes?

We promote the Biscuit toolbox based on the producers needs, and consumers demands. It is a possibility to choose the required solution depending on types of the produced biscuits.

Is there any physical seminars / courses for product development new techniques?

We are working to have the possibility of demonstrating biscuit solutions in the Novozymes Innovation & Technology Center (located in Istanbul, Turkey) via co-creation with our customers. Please connect with us for more information.

How can we decrease fat contents in biscuits and cakes?

We conducted a few successful semi-sweet biscuit trials reducing 10-20% shortening with Lipopan products (Lipopan Prime, Lipopan Max) due to increased emulsifying effects. The concrete dosage should be elaborated due to flour quality, recipes, processes diversity. We are currently working on fat reduction solutions in cakes and having promising results.

What are biscuits consumers today concerned about?

Today, consumers want clean label, healthier biscuits with enjoyable taste and flavor. For more consumer insights, please visit our webpage here.

How can we avoid checking in cookies? We've tried amylases and Panzea but did not work!

Our suggestion is xylanases: perhaps, more types of xylanases should be tested using dosages variations, such as Pentopan 500 BG and Pentopan Mono BG.

What kind of Lipopan F or M?

We have portfolio of Lipopan products. My recommendation is Lipopan Fortis because it has highest resistance to off-flavor.

What are the conditions of use of enzymes in production?

All enzymes recommended to use in biscuit production have the optimal temperature and are pH suitable for biscuit dough systems.

Are your enzymes effective not only in wheat flour biscuits but also in rice flour crackers?

We need to know what you would like to attain, which effects in rice biscuits are you looking for. Tailor-made solutions can be designed to meet your expectations. Please connect with us for more information.

What about the gluten-free biscuits and optimal doses for enzymes applied?

We have a few enzymes working in gluten-free applications, however your expectations and needs should be elaborated: What affects would you like to achieve in gluten-free products? Please contact us for more support.

Is there any enzyme to reduce the biscuit baking time?

We can try to test glucoamylase in crackers: it accelerates the Maillard reaction and perhaps baking time can be reduced. Please contact with us for more information.

How can we reduce dough breaking in a dough containing high fiber?

This question is related to biscuits production from high ash content flour: the complex of xylanases can positively influence dough properties and biscuit quality. Pentopan 500 BG, Pentopan Mono BG are good candidates to be tested in biscuits with high content of fiber.

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