Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist
355 biscuits
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Bio
Food Scientist and Technologist with 13 years work experienced in food manufacturing consumer goods and have master degree of food science and technology with GPA 3.9 in scale of 4.0. Field expertise on raw material, research and development - formulation, processing, packaging development and quality food safety. Strong knowledge, theoretical and technical for cereal, starch and bakery application
Achievements
Biscuit Graduate
User points
Biscuits 355
Resolved questions 0
Tech talks questions 15
Published articles 60
Conference lecture 0
Biscuit People Academy 280
Latest activity
Evita Riviani Achmadi
accepted an answer
21 February 2025
How to Bake High-Quality Cookies from Frozen Dough?
The frozen dough will have the temperature of around -18*C. If you get the frozen dough in large quantity you should have facility to keep them at -18*C or below than. Then only you can avoid from m...
Evita Riviani Achmadi
accepted an answer
21 February 2025
Effective Strategies for Reducing Fat in Healthy Biscuit Formulations
TO REDUCE AROUND 15% to 20% REDUCTION ON WF QTY OF FAT PLEASE USE LECITHIN AT 0.25% AND DATEM AT 0.08 TO 0.1% DEPENDING UPON THE TEXTURE AND BITE CHARACTERISTICS OF THE COOKIE. Emulsifier qty mention...
Evita Riviani Achmadi
accepted an answer
21 February 2025
Which Adjustment Reduces Biscuit and Cracker Production Costs More Effectively?
Hard question to answer without understanding your input costs. Formulation may be one avenue depending on your higher priced ingredients and levels used as well as understanding the potential ingredi...
Featured products
SternEnzym
Sternzym LQ 15080
Key FeaturesUtilisation of high extraction floursHomogeneous wafer batters for an improved processibilityReduced viscosity for a trouble-fre...
IMA FLX HUB
Packaging Line for Biscuits in Pile
The packaging system consists of conveyor belts, vibrating channels, feeder Flowbiscuits to pile biscuits and the flowpack machine PANDA RED...
Evita Riviani Achmadi
asked a question
04 February 2025
Which Adjustment Reduces Biscuit and Cracker Production Costs More Effectively?
If I want to reduce final cost in biscuit and crackers production, which one is more effective, formulation adjustment or processing adjustment?
Evita Riviani Achmadi
asked a question
25 September 2024
How to Bake High-Quality Cookies from Frozen Dough?
I want to make cookie product using frozen cookie dough. My planning is take a cookie dough from freezer and bake it to get good quality of cookie. What kind of parameter which I need to monitor and m...
Evita Riviani Achmadi
wrote article
09 September 2024
Strategies for Managing Enzyme Applications in Babies Biscuits
Addressing baby biscuit formulation: balancing nutrition, texture, safety, and digestibility for optimal development
Evita Riviani Achmadi
asked a question
03 September 2024
Effective Strategies for Reducing Fat in Healthy Biscuit Formulations
What is the most effective way to reduce fat in the biscuit for healthy biscuit formulation? It is reduce fat or looking for alternative ingredient which has similar function with fat.
Evita Riviani Achmadi
wrote article
08 February 2024
Innovation for Managing Low Fat Biscuit Shelf Life
Design innovation in low fat biscuit formulation is the most efficient and effective way to reduce the saturated fat level in biscuits and increase oxidative stability to extend shelf life.
Evita Riviani Achmadi
answered a question
28 April 2023
Almond Flour Manufacturers - The conventional type or partially deoiled one?
Hi biscuit people!My team and
I are looking for almond flour manufacturers to develop recipes for oven baked snacks with
this material.
Based on our
research, there are two types of almond flour...
Featured companies
Evita Riviani Achmadi
answered a question
28 April 2023
Waffle cone inflated
Hello,
we are producing wafle cones 160mm in length in an automatic 37 mould oven on the rate of 1300- 1500 cones per hour. We have a problem that some of the wafers tend to get inflated as soon as...
Evita Riviani Achmadi
answered a question
25 April 2023
Soft and Chewy Cookies
Good to all!I would like to ask for the cookies. Aside from the moisture, what factors need to consider to make soft and chewy cookies? Many thanks!
Evita Riviani Achmadi
wrote article
04 April 2023
Snack Cracker Innovation Using Sorghum
In recent years, there has been a growing demand for healthy, gluten-free snacks in the food industry. One innovative approach to meeting this demand is by using sorghum flour as a gluten-free alterna...
Evita Riviani Achmadi
joined
30 March 2023
Food Scientist and Technologist with 13 years work experienced in food manufacturing consumer goods and have master degree of food science and technology with GPA 3.9 in scale of 4.0. Field expertise...