Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist
350 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 350
Resolved questions 0
Tech talks questions 10
Published articles 60
Conference lecture 0
Biscuit People Academy 280
Latest activity
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.
Featured products
Koestlin HR
Karat
This original Koestlin product is well-known for its small fuzzy cakes and its distinctive flavor combination of milk and cocoa.
Syntegon
Pack 403 horizontal flow wrapper
Application information
With years of experience in the horizontal flow wrapping market, the Pack 403 high-speed flow wrapper is easy-to-...
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...
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...
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