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Christos Sevastos
Christos Sevastos Sevastos Bakery & Food in Sevastos Bakery & Food and Consultant
Christos Sevastos
Sevastos Bakery & Food
Sevastos Bakery & Food
110 biscuits
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All (32) Articles (3) TechTalk (29)
Christos Sevastos
Investment Analysis in Decision Making
Investment Analysis in Decision Making
How to do investment analysis? Investing in a new production line against the integration of an existing one? Learn about topics that should be considered.
Christos Sevastos
Setting Up Pilot Plant Facilities for Biscuits – Crackers
Setting Up Pilot Plant Facilities for Biscuits – Crackers
What would be the most cost-effective solution, either the In House Research and Development or the outsourced R&D?
Christos Sevastos
Definition of Air Ventilation Rates in Areas With Tunnel Ovens
Definition of Air Ventilation Rates in Areas With Tunnel Ovens
What factors should be determined in order to promote balanced heat removal from an area with Ovens? Learn all about Air Ventilation rates in areas with Tunnel Ovens
Featured products
Ingredients Sternzym BK 5020 SF produced by SternEnzym
SternEnzym
Sternzym BK 5020 SF
Key featuresSoftens the doughIncreases extensibilityImproves structure and browningReplaces chemicalsDescriptionThe baking enzyme Sternzym B...
Ingredients Croissant Life produced by IL GRANAIO
IL GRANAIO
Croissant Life
Specifically formulated for packed croissants.Exploiting the natural strength of enzymes, the finished product will beincredibly soft as fre...
Christos Sevastos
Lab scale: Marie biscuit mould (hand held)
Hi and Good Day! :) I am sourcing for Marie biscuit mould (hand held). Stamping and cutting to be done manually. I am located in Malaysia.  Feel free to drop some contacts here or PM.  Thank you in...
Christos Sevastos
SODA CRACKER 2
Dears Excuse-me for my fail. I put accept in a comment from Alfredo, but I don´t get solve the problem yet. We don´t have an equilibrium between top/bottom for Soda Cracker in our equipament. The...
Christos Sevastos
How to develop a stronger Waffle cones structure?
Our waffle cones always seem more crumblier in texture to those from Europe. We would like to develop a stronger cone to be able to cope with the rigors of modern-day transportation and handling....
Christos Sevastos
Little bumps and air bubbles on a soft biscuit issue
Dear all,  we baked biscuits for the first time. We start with a soft biscuit (two types with/without cocoa powder). We have a direct-fired oven, 40m long, with four-zone. We faced with two problems...
Christos Sevastos
First time doing crackers I have some problems
Hello experts, exited to have peolple who can help me!   I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor.  The dough is made with flour, potatoe...
Christos Sevastos
Problems with mold and product longevity
Greetings I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondan...
Featured companies
Cama Group Equipment Manufacturer from Italy logo
Cama Group
Cama Group is a leading supplier of advanced technology end-of-line packaging systems, continuously...
Italy
SternEnzym Ingredients from Germany logo
SternEnzym
Since its founding in 1988, SternEnzym has developed enzymes and enzyme systems to meet the challeng...
Germany
Christos Sevastos
Recipe Yield
I'm in bread making business but now want to expand into biscuit manufacture, so I've got a burning question: how much baked biscuit in the way of weight can 50 kg of Flour yield using a typical petit...
Christos Sevastos
Food technologist
We have some new plans and we are looking for an external technological help. Do you know anybody who would be willing to come to our premises and provide a consultancy? We are producing she...
Christos Sevastos
Granola recipe - looking for a consultant
Hello, I am looking for someone with experience with professional granola recipes for a new product development. If you are interested or if you know someone who would be, please send me the ema...
Christos Sevastos
gluten free wasa cracker
anybody  has any experience on gluten free wasa cracker /breadcrisp process ? 
Christos Sevastos
protein oven baked legume snack cracker
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life. 
Christos Sevastos
Cracker makers
Hi, l am having trouble  sourcing  a bakery to produce my gluten free crackers. All ingredients have  been sourced and premixed by supplier, bake and pack requested, brc prefered. 
Christos Sevastos
Filling donut-shaped moulded biscuits
Hello Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it po...
Christos Sevastos
Filling donut-shaped moulded biscuits
Hello Does anybody know if it is possible to use a Rotary Sandwich Machine (like Peters) to fill moulded biscuits (like 5,5 cm diameter) with a big hole (i.e. 2,0 cm diameter) in the middle? Is it po...
Christos Sevastos
Non egg cakes
Dear All, I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes.  Or which enzyme w...
Christos Sevastos
caramel filling recipe for wafers
I need caramel filling recipe for wafer. but do not migration from caramel to wafer sheet. low aw recipe ..to keep its softness during 6 months shelf life..thnx
Christos Sevastos
Checking Problem
How to resolved the checking problem in rotary molded(Digestive) biscuit.
Christos Sevastos
Healthy biscuit
Dears, We’re looking to produce a new healthy biscuit high fibers, low sugar and salt and non gmo, so we’re asking and looking for materials suppliers and technical development and support in this pr...
Christos Sevastos
Fat for cream filling in sandwiching secondary process
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
Christos Sevastos
Oven for water cracker
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
Christos Sevastos
How to change a dry texture feeling of an integral fermented cracker?
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I...
Christos Sevastos
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
Christos Sevastos
Contact of machine Manufacturer
Please provide me the address of manufacturer for dividing and rounding  machine ,Rotary oven, slicing machine of toast biscuit production.
Christos Sevastos
gluten free rotary cutter sweet biscuit and salty cracker recipes
anybody help me for gluten free rotary cutter sweet biscuit and salty cracker recipes? for only rotary cutter sytem.. no rotary moulder pls..
Christos Sevastos
vegan cookie without egg
for vegan type cookie .. can u advice egg replacer ingredients? not whey or like animal derivative ingredients pls..
Christos Sevastos
minimum 6 months big size chewy cookie recipe
can u share minimum 6 months big size chewy soft cookie recipe ?
Christos Sevastos
Semolina biscuits - vegan biscuit on short dough machinery made with less sugar
Dear, I would like to produce a vegan biscuit on short dough machinery made with less sugar, using fruit paste and (corn) semolina. Hand kneaded I get a more or less processable dough, but when mixed...
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