George Wright

Bakery Consultant, International Food Processing Consultancy
Established an International reputation for process knowledge and troubleshooting Consultancy with major bakery manufacturers and bakery equipment suppliers. Inventor of wafers Crispbread process. UK Patent 2014838. Pro-active in innovation and creating new food product concepts. Business expertise: Bakery Process Engineering; New Product and Process Development; Staff Training; Business Process Improvement; Process Troubleshooting; Feasibility Studies; Project Management; Out-sourcing Contract Manufacturer; Equipment Sourcing; Ingredient Sourcing; Process Commissioning; Global Business Contacts George Wright of the International Food Processing Consultancy has 50 years of experience in providing a service to the international snack food and confectionery industry. email : g.wright27@btinternet.com

Posts by George Wright

Mechanical emulsification

Mechanical emulsification

Application of the high speed-high shear mixing process, a liquid phase of oil and water, results in a desired emulsion, which allows for optimum water to be added to the dough to achieve maximum volume and a light textured baked product.

Dough batch mixers types

Dough batch mixers types

The vertical mixer is the most common type of mixer. Besides that one, there are three other types of batch mixers in the biscuit industry that can be employed.

Rotary moulding

Rotary moulding

Rotary moulded biscuits are essentially produced from a soft dough, ranging from thin sandwiched products through all grades of shortcake to shotbread.