biscuit people

🎙 Enrico Pevarello, C.O.O. and Project Manager at LASER BISCUIT SRL will take the stage as a speaker at the Biscuit People Conference! https://lnkd.in/dVtZ4KQ7 🎓 With a degree in Industrial Engineering and 20 years of dedication to his family’s company, he has grown from a sales assistant to his current role as Chief Operating Officer. 🚀 🔧 Enrico also leads the engineering team at Laser S.r.l., focusing on developing and designing innovative biscuit production lines. His passion for understanding the intricacies of the biscuit industry has connected him with some of the most renowned manufacturers across the globe. 🌍 We can't wait for Enrico to share his invaluable insights and expertise! #BiscuitPeopleConference #BiscuitIndustry #IndustryInnovation #Production #Development

🎤 Speaker Announcement: Lutz Popper, Scientific Director at SternEnzym will be speaking at Biscuit People Conference 2024 in Curitiba, Brazil! 🚀 With an extensive background in food technology, Lutz has been at the forefront of research and development at Muehlenchemie and SternEnzym since 1993. He holds a Ph.D. in the extraction and application of anti-microbial enzymes and has contributed significantly to the field of food science through his 190 publications, patents, and books. 📚🔬 Beyond his industry role, Lutz is a dedicated educator 🎓, serving as an external lecturer at multiple prestigious institutions, including the Kiel University of Technology, University of Applied Sciences, Hamburg, and Beuth University of Applied Sciences, Berlin. 🏛️ We're looking forward to hearing insights from his extensive expertise in the biscuit industry 🍪 #biscuitpeopleconference2024 #innovation #enzymes #foodtechnology #biscuitindustry

🎉 Exciting News! The Biscuit People Conference 2024 is officially SOLD OUT!: https://lnkd.in/dzKVwFQ4 A huge thank you to everyone who registered; we are thrilled to have you join us in Curitiba, Brazil, this year! 🙌 Your enthusiasm and support, along with our amazing sponsors, have made this possible. For those who couldn’t secure a ticket this year, don't worry! We are excited to announce that the Biscuit People Conference 2025 will take place in the stunning Milano Marittima, Italy, from April 9-11 at the luxurious Hotel Palace. If you want to know more, please click here: https://lnkd.in/e93b7m5 #BiscuitPeopleConference #BiscuitIndustry #Networking #Innovation #Curitiba2024 #MilanoMarittima2025 #SaveTheDate

How Packaging Impacts the Shelf Life of Your Favourite Biscuits 🎧 PiM's Cake: https://lnkd.in/dQj_DMZ2 In the latest episode of our podcast, we are talking about the light and airy genoise sponge 🍰 with the rich orange marmalade 🍊, and the dark chocolate coating 🍫, PiM's Cake. Ever wondered how packaging impacts your product? 📦 We discuss the results of rigorous leak tests that reveal how even the tiniest defects in packaging can significantly reduce shelf life. Learn about the role of packaging materials, seal quality, and how environmental factors like humidity can influence the freshness of your biscuits. Join Jos Vast, Eric SCHALLER, and Jacob van Kogelenberg as they explore the challenges of preserving the perfect texture of PiM's Cake during transit and storage, and get valuable insights from industry experts on how to improve packaging, reduce defects, and extend the shelf life of your products. 💡 #biscuitpeople #shelflife #qualitymaintanance #packaging #permeability #environmentalinfluence

📢 Speaker Announcement: Raul Matos, CEO & Founder of Biscoitê 🚀As the driving force behind brands like Renks, BiO2, RXM, Axis Brasil, Dauper, and Biscoitê, Raul has consistently transformed visionary ideas into impactful enterprises His achievements have earned him recognition as EY’s Entrepreneur of the Year, and he has been highlighted as an inspiration for Brazilian entrepreneurs. Beyond business, Raul is a committed mentor at Endeavor and co-founder of the NGO ACAC, passionately advocating for entrepreneurship as a catalyst for social inclusion.🍪✨ Don’t miss hearing from Raul at the Biscuit People Conference 2024! 🗓️ https://lnkd.in/d7fchfPU #BiscuitPeopleConference2024 #Entrepreneurship #Innovation #Leadership

🍪🧈Tirlán Irish Butter - The Golden Ingredient for Biscuit Manufacturers: https://lnkd.in/dXmPqaGv Why Choose Tirlán Irish Butter? Rich Flavour Profile 🍀 Butter’s rich, creamy flavour comes from the lush green pastures our cows graze on, enhancing your baked goods with distinctive buttery notes. Superior Texture 💛 With around 82% butterfat, Tirlán Irish butter offers a creamier consistency. This ensures cookies are chewier, cakes are moister, and pastries are flakier, providing a melt-in-your-mouth experience. Natural and Pure 🌱 Produced with minimal processing and fewer additives, our butter is not only better tasting but also better for you, standing out as a wholesome, pure choice. 📜 Read the whole article and learn more about Tirlán’s butter and its versatility in baking 🍰 #Baking #Butter #BiscuitManufacturing #QualityIngredients #IrishButter #RichFlavour #SuperiorTexture #PureAndNatural #VersatilityInBaking

🚀 New from Ammeraal Beltech: The uni Direct Drive System™! - a maintenance-free solution that revolutionizes bakery production efficiency by tackling critical operational challenges. 🔍 Key Differences: Friction Drive Belts: Versatile but requires more maintenance due to environmental sensitivity. uni Direct Drive System™: Minimal belt tension, longer lifespan, resistant to ice, grease, and contamination. Ensures the smoothest engagement and consistent operation in demanding environments. 🌟 Highlighted Product: uni Flex L-OSB (DD): Excellent vertical airflow, low surface contact, no crumb retention, high beam strength. 🔒 Promoting Food Safety: Enhances maintenance-free operation and cleaning, eliminates common friction issues, and boosts safety by minimizing snagging risks. 📜 Want to know more? https://lnkd.in/dg9XkehJ #uniDirectDriveSystem #BakeryInnovation #MaintenanceFree #ProductionEfficiency #FoodSafety

📢 Welcome to the third season of our podcast! 🎉 We're excited to have biscuit experts Jacob van Kogelenberg, Eric SCHALLER, and Jos Vast joining us this season. 🍰 Episode 1: Mramor Cake: https://lnkd.in/d-b2eHjM 🔬 Key Highlights: 1. Shelf Life & Composition Estimated at 3–4 months with 17% residual moisture and 11% chocolate coating. Typically, a water activity level of around 0.8 is expected for such products, correlating to a shelf life of about 40 days with a neutral pH. However, the modified atmospheric packaging likely extends this shelf life. Since water activity level cannot be tested, what changes in terms of shelf life occur if the levels are below 0.8? 2. Packaging Analysis: The pack had less headspace than expected, which could affect mechanical protection and CO2 storage. Despite this, the package maintained its integrity with a very low defect size of 15 microns. Notable areas of potential leakage, such as wrinkles in the seal, did not significantly impact the product’s hermeticity. This suggests high-quality packaging. What can be done to improve the packaging, stability and extend product's shelf life? 👉 Subscribe now and🎧 Catch the Episode!: https://lnkd.in/g9Ekg8q

🎙We're gearing up to launch Season 3 of the Biscuit People Podcast!: https://lnkd.in/gknRNBcS Meet Our Esteemed Guests: 🔹 Jacob van Kogelenberg - With over 40 years in the packaging machinery industry, Jacob brings a wealth of experience from major companies like Syntegon and Bosch Packaging Systems. 🔹 Eric SCHALLER - A pioneer in packaging process control, Eric has led advancements in hermetic packaging and standardization methods. 🔹 Jos Vast - Founder of Bakery Academy, Jos combines practical experience with innovative insights into bakery formulations. 🍪 What to Expect in Season 3: This season, we explore nine new biscuits, with each episode delving deep into their shelf life, a crucial factor impacting freshness and consumer satisfaction. 🔍 Key Topics Include the role of hermeticity in packaging for maintaining product integrity, cutting-edge EXOS machine technology, and insights into optimizing shelf life to meet regulatory standards and consumer expectations Stay tuned for our launch and prepare to be inspired! #BiscuitPeoplePodcast #ShelfLife #PackagingTechnology #BiscuitIndustry #Innovation

🗓 Mark Your Calendars! Join us at the Biscuit People Conference 2024 in Curitiba to hear from the amazing José Dias Peres, Senior Manager for Baking, Brewing, Confectionary, and Ingredients Processing at dsm-firmenich! 🍪 Passionate about baking and fermentation, José is dedicated to finding innovative solutions for his customers. With extensive experience working with industrial bakeries across the Americas, José has provided technical assistance in Mexico, Colombia, Venezuela, Peru, Ecuador, Chile, Argentina, Uruguay, Brazil, the United States, and Canada. 🌎 José is also the co-inventor of several key patents: 🔬 COMBINATION OF GLUCOSE OXIDASES FOR IMPROVEMENTS IN BAKING 🔬 USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLACING BROMATE OR AZODICARBONAMIDE Since joining DSM in 2010, José has focused on the food industry for over 29 years, working in production, R&D, application, and sales. 🎟️ Register Today! Don’t miss your chance to hear from José and other biscuit industry leaders: https://lnkd.in/d7fchfPU #BiscuitPeopleConference #BiscuitIndustry #Enzymes #IndustryInnovations