Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist
29 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
User points
Biscuits 29
Tech talks answers 9
Tech talks questions 0
Published articles 20
Conference lecture 0
Biscuit People Academy 0
Latest activity
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...
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!
Featured products
IL GRANAIO
AcrylEnzymes NCC
AcrylEnzymes is the natural improver that makes your bakery productseven healthier because, thanks to advanced enzymatic technology, itreduc...
BENEO
TWP (Textured Wheat Protein)
After hydration textured wheat protein offers a meat-like texture and is therefore used for partial or complete meat replacement. One part o...
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...
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