Knowledge Session 3 – Biscuits & Crackers – Science & Technology


30 Apr 2020


  • Solvent Retention Capacity (SRC) as a tool for product quality and its significance
  • Tunnel Ovens
  • Critical factors and insights for biscuits & crackers production


Speaker: Roy Chung

  • Roy Chung joined US Wheat Associates (USW) in 1978 and was based in Kuala Lumpur, Malaysia for two years before moving to the USW regional office in Singapore.
  • As a bakery consultant, Roy Chung helps customers around Asia in producing cakes, cookies, crackers and noodles.
  • His unparalleled knowledge of wheat starch properties and how they perform in a food product leads people to seek his expertise.
  • In his 42 year career with USW, he has been instrumental in creating a number of baking schools and new baking courses to address the problems and needs of the milling and baking industry in the region.
  • He hosts “The Cookie and Cracker Technology Course”, with lectures and workshops using a pilot tunnel oven for laminated and sheet and cut products.
  • Roy Chung worked in his family bakery before receiving training at American Institute of Baking, National Baking Centre and San Francisco Baking Institute in the USA and the S.I. Lesaffre Baking Centre in France.