Biscuits, cookies and crackers


Baking by infrared radiation is versatile. It is the best heat transfer method for baking all types of biscuits, cookies, crackers to give good structure, texture and volume. The key advantage is that infrared energy penetrates the dough pieces and bakes the product, not only drying the surface. 


New products from Thailand on a Chinese production line



Filled cookies

Filled cookies

Hard sweet biscuits

Hard sweet

Short dough biscuits

Moulded biscuits

Sandwich biscuits


  Snack crackers



Caramel for biscuit, wafer, cake. Our technology ensures that the moisture in the caramel does not migrate to the biscuit or wafer and the biscuit and wafer stay crisp and the caramel stays soft. Our caramel has a long shelf life in ambient conditions.


Chocolate technology from Michael Greaves from his experience in producing world leading products.

For enquiries and more information contact Baker Pacific at

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  • I would like to enroll in the biscuits training. Kindly advise schedule of training. Looking forward for your response. Thanks

  • Hello Rachelle Corpin, I have a set of Power Point slides for in house training. It covers biscuit baking, the ovens, processes etc. as described on our web site. I can arrange to send this to you by access to my dropbox file. For cost and more information please see our web-site. Best regards, Iain Davidson

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