Osman Kırmızı
Biscuit,Cake Consultant
25 biscuits
Show User Info
Bio
I have graduated from Chemical Engineering faculty.I have over 30 year experience in food sector.I had worked in ETI biscuit factory for 23 years(R&D and Quality Control Manager) and then in different bakery factories.For last 10 years I have been working as a freelance consultant in domestic and abroad biscuit, cake, and other food plants where Iran,Saudi Arabia,United Arab Emirates,Algeria,Azerbaijan,Tajikistan,Mauritania,etc.
My expertises are ;
-New product development and production
-Factory design and process optimization
-Investment Consultancy
-Trouble Shooting
-Cost reduction in recipes
-Training
-R&D laboratory design and quality assurance
I can give professional consultancy service in biscuits,long shelf life cakes,cookies,crackers,wafers,creams,cake fillings,
marshmallows,compound chocolate,gelatine jelly and other bakery products.
My Web Site:
http://www.biscuitcakeconsulting.com
e-mail: osmankirmizi@hotmail.com
Mobile: 0090 532 6652425 TURKEY
User points
Biscuits 25
Resolved questions 0
Tech talks questions 25
Published articles 0
Conference lecture 0
Biscuit People Academy 0
TechTalks
Osman Kırmızı
answered a question
15 January 2019
acidulant
Dear All,
I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
Osman Kırmızı
asked a question
02 January 2019
acidulant
Dear All,
I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
Osman Kırmızı
asked a question
05 December 2018
Maple syrup using in biscuits or cakes
Dear all,
Is there anyone who uses maple syrup in biscuits or cakes?
Could you tell me your experiences?
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TEA RINGS
Crispy tea biscuits made from selected natural ingredients; eggs and the top quality butter and milk, with natural flavours and no artificia...
Osman Kırmızı
asked a question
29 November 2018
Heat treatment of flour
Dear All,
How heat treatment affects the biscuit flour?
Is this usual aplication or not?
Osman Kırmızı
answered a question
27 November 2018
Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smoo...
Osman Kırmızı
asked a question
23 November 2018
suggestion for protease enzyme brand for wafer batter?
Dear All,
Could you suggest any protease enzyme brand for wafer batter?
Osman Kırmızı
answered a question
23 November 2018
wafer opening
Dear All,
Wafer layer opening happens after few days of production.
What is your suggestions?Thanks
Osman Kırmızı
asked a question
11 November 2018
wafer opening
Dear All,
Wafer layer opening happens after few days of production.
What is your suggestions?Thanks
Osman Kırmızı
answered a question
11 November 2018
Method to get open structure in egg less cake
Dear All,
Can any one suggest method to get open structure in egg less cake. Even if it is slightly dry also ok. What is the recommended pH to get the above texture.
Featured companies
Osman Kırmızı
answered a question
08 November 2018
How to improve my product filling, shelf life & texture?
Hello,
I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie.
As you can see the picture attached, my product is a chocolate filled b...
Osman Kırmızı
answered a question
23 October 2018
Repeated rubber roller failure issue
We are facing a repeated rubber roller failure issue in one particular rotary moulder, what could be possible reasons?