Aliette Verel, Former Principal Scientist in Mondelez: 4 Major Structural Components to Make All Types of Biscuits

Aliette Verel is a biscuit industry professional with over 25 years of experience working for leading global companies in the field. She has a strong background in research and development, innovation, and production management, and she is enthusiastic about sharing her knowledge and expertise with others in the industry.

Aliette gave a presentation at our Biscuit People conference about “4 major structural components to make all types of biscuits,” in which she emphasizes the importance of understanding the basic building blocks of biscuit production in order to create a diverse range of biscuits.

She identifies four key components that are critical to the production of any type of biscuit or cracker:

  • Flour
  • Sugar
  • Fat
  • Water

Verel discusses the significance of selecting the proper type of flour for biscuit and cracker production. According to her, the quality and properties of flour can vary greatly depending on factors such as water absorption, proteins, and starch. She emphasized the importance of understanding these factors and choosing the right key drivers for each specific recipe in order to achieve the desired texture and flavor.

Sugar affects the texture, color, and shelf life of the biscuit in addition to adding sweetness. Sugars such as brown sugar, honey, and inverted sugar can all be used to achieve different results and the importance of accurately measuring sugar and using the right type for each recipe.

The third component, fat, plays a crucial role in determining the texture and mouthfeel of biscuits. Verel explains that different types of fat, such as butter, margarine, and shortening, have unique properties that affect the final product. It is important to carefully select and measure the appropriate fat for each recipe to achieve the desired texture and flavor.

Finally, water is the fourth critical component in biscuit production. Water not only hydrates the dough but also affects the texture and flavor of the final product. Verel discusses the importance of controlling water content during biscuit production and the impact of factors such as temperature, humidity, and water hardness on the dough.

Overall, Verel’s presentation provides valuable insights into the basic building blocks of biscuit production. By understanding the unique properties and characteristics of flour, sugar, fat, and water, biscuit manufacturers can create a wide variety of delicious and high-quality biscuits. Her expertise and knowledge can benefit anyone in the biscuit industry who is looking to improve their production processes and create better products.

This is just a summary of the presentation and we have broken it down into 4 main components, Verel touches on many more subjects such as the general classification of crackers and the importance of proteins in cracker and biscuit production, she also elaborates on the use of Cysteine. So, if you want a more detailed overview, and are interested in the subjects mentioned above, feel free to download the presentation!

Download the presentation.

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