Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging | Bakery Specialist | Food Safety and Quality, Processing| Food Scientist and Technologist
495 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 495
Resolved questions 0
Tech talks questions 25
Published articles 80
Conference lecture 0
Biscuit People Academy 390
TechTalks
Evita Riviani Achmadi
asked a question
10 June 2025
How to make texture crackers crispy crunchy?
How to improve the texture of crackers to achieve the target crunchy, crispy, and puffy layer. I have already adjusted the usage of fat, cornstarch, and leavening. I'm using 10-20% fat and 5-10% corns...
Evita Riviani Achmadi
asked a question
10 June 2025
How to Prevent Surface Cracks in Biscuits?
What is the parameter in baking that needs to be adjusted if we want to avoid cracks in the biscuit surface? I already adjusted the sugar amount in the formulation, but it's not working
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?
Featured products
Procys
Injector / filling machines
Manual, semi automatic or fully automatic products feeding system. Vertical or lateral injection using one or more injection points.
Fill...
Errebi Technology
Fixed rotary moulds with interchangeable rings
The range of rotary moulds, both single-cylinder and paired, feature non-toxic interchangeable rings and comply with food standards. The rot...
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
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
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!
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