Home
/
People
/
Srinivasan Subramaniam
Srinivasan Subramaniam .I am ex britannian (Britannia Industries ltd) and into all the fields of bakery. very much interested to learn things further. At present doing different concept products in bakery. in Ororflavours and Chemicals LTD and Ingredients manufacturer
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
.I am ex britannian (Britannia Industries ltd) and into all the fields of bakery. very much interested to learn things further. At present doing different concept products in bakery.
300 biscuits
Show User Info
Latest activity
All (204) Articles (1) TechTalk (201)
Srinivasan Subramaniam
How to Reduce Vibration and Ensure Uniform Pinch and Cut in Crackers
In a line of crackers, the rotary cutter has a permanent vibration that makes that the pinch and the cut are not homogeneously marked. How can I reduce this vibration or oscillation?
Srinivasan Subramaniam
Best Practices for Cleaning a Stencil Hopper
Does anyone have a method to clean a stencil hopper when changing flavours or after production? Can I use water, or should I make a dry cleanning? Should I fully dismantle the screw, pumps and pipes?
Srinivasan Subramaniam
Optimal Temperatures for Cream-Filled Sandwich Biscuit
What are the recommended temperatures and cooling profile for a cream fillied (sandwich) biscuit cooling tunnel, considering a line with 4-5 in baking time?
Featured products
Equipment Cartoning Side Loading produced by Cama Group
Cama Group
Cartoning Side Loading
These machines collate a diverse range of products in our variety of servo driven article bucket product handling systems and push the colla...
Equipment Trevibox -- indoor silo in antistatic Trevira fabric produced by CEPI Spa
CEPI Spa
Trevibox -- indoor silo in antistatic Trevira fabric
CEPI is introducing TREVIBOX to our portfolio of storing solutions for macro ingredients. Through the integrated work of our engineering and...
Srinivasan Subramaniam
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
Srinivasan Subramaniam
Digestive Biscuits Bite
Hi, I am trying to scale up 100% whole wheat flour recipe for digestive with appox 5% bran ( 80% coarse +20% fine bran). Facing issue of less bite, very dusty in appearance and breakage issue. Tried...
Srinivasan Subramaniam
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
Srinivasan Subramaniam
Injection-soft cookies
Hello, I would be interested in some details about obtaining some soft stuffed cookies on industrial line. If there is an injection part after baking, what should the filling be like (for example, the...
Srinivasan Subramaniam
Wafer Sheet Smell
Dear Sir, my guess would be smbs. It has various taste effects. Strange enough that the off-flavour develops only after a few days.However, for wafers, smbs definitely is not required. An endo-peptida...
Srinivasan Subramaniam
Wafer Sheet Smell
I have a single wafer sheet maker for lab trials. I am using a normal wafer-making recipe with smbs and protease enzyme (bio-bake) in the recipe. After some days it develops a smell like burnt corn....
Featured companies
SternEnzym Ingredients from Germany logo
SternEnzym
Since its founding in 1988, SternEnzym has developed enzymes and enzyme systems to meet the challeng...
Germany
Errebi Technology Equipment Manufacturer from Italy logo
Errebi Technology
Looking for quality moulding equipment? Errebi Technology is a world-famous Italian company making r...
Italy
Srinivasan Subramaniam
Wafer Sheet Smell
I have a single wafer sheet maker for lab trials. I am using a normal wafer-making recipe with smbs and protease enzyme (bio-bake) in the recipe. After some days it develops a smell like burnt corn....
Srinivasan Subramaniam
Cream For Biscuit
I am having a challenge with my cream for my biscuits the pump in the drums is not pumping consistently could it be the texture of the cream or its a faulty pump. My recipe: 225 kgs Icing su...
Srinivasan Subramaniam
Hard and soft dought biscuit production
Hi biscuit people! We are looking for experimented consult that can work with our company on a business plan, recipes and cost studies. Thanks
Srinivasan Subramaniam
The Ideal Conditions Temperature and Humidity
Hello everyone, I would like to get your opinion on the ideal conditions (temperature and humidity) when producing butter biscuits (with or without chocolate) and crackers? What are the best c...
Srinivasan Subramaniam
De-moulding larger dough piece
Hi,We have a large rectangular rotary mould impression, scored into fingers and docked. Rough weight is 105g. With a shortbread dough, all butter (28% approx), it extracts fine. When we move to 7-14%...
Srinivasan Subramaniam
Making a Biscuit Softer and Less Sweet
How can l make my loose biscuit softer and less sweet? My current recipe is: 134kg flour,39kgs rough sugar,15kgs icing sugar,18 kg fat,1kg salt, 700g bicarbonate soda,3.5 litres syrup,140grammes sod...
Srinivasan Subramaniam
Sodium metabisulphite
I understand some studies show that in biscuits residues of sodium metabisulfite after baking are extremely small and difficult to analyse. Are there any scientific references that confirm this?
Srinivasan Subramaniam
Oven settings affecting cookie spread
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely h...
Srinivasan Subramaniam
Oven settings affecting cookie spread
I would be interested to get the opinions of the team on how oven settings affect cookie spread during baking.Can they advise if any adjustments can be made to control / reduce spread and conversely h...
Srinivasan Subramaniam
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!
Srinivasan Subramaniam
Sandwich Biscuits with Soft, Thin and Flat Biscuit Shell
We would like to make sandwiches using biscuit shells which are very soft, thin (3mm) and flat. (a) what kind of forming methods are possible? (rotary moulding, rotary template, depositing, etc.) (b)...
Srinivasan Subramaniam
Help us decide the ideal production amount for our soda crackers!
Hey everybody. I'm a chemical engineering student and as part of the final project of my bachelor's degree me and my group are working on the production of soda crackers from cassava, breadfruit, yam...
Srinivasan Subramaniam
Weight of the Dough
Dear all, do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full m...
Srinivasan Subramaniam
Teething biscuits for babies, very hard biscuit
Hello,I work as a baker for a company that makes teething biscuits for babies. I have been tasked with finding a way to make the biscuits harder to break. So basically I am trying to make something sa...
Srinivasan Subramaniam
Weight of the Dough
Dear all, do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full m...
Srinivasan Subramaniam
Problems With the Surface of the Cookies and Their Breakage During Packaging
Hello to everyone. Can you help us with how can we make the cookie have a smoother surface and not break during packaging?
Srinivasan Subramaniam
Wirecut cookie dough hardens very quickly
Hello Friends, We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen si...
Srinivasan Subramaniam
Required length of cooling conveyor
What is the required length of the cooling conveyor for a 100ft tunnel oven baking soda crackers? The band is 1 meter wide.  
Srinivasan Subramaniam
Checking in rotary cutter
Good morning! We developed a new cracker and realized it has an important percentage of Checking. How can we improve them?Thanks in advance!
Srinivasan Subramaniam
Oven band selection
In the same tunnel oven if we want to make cookies and short dough/moulded biscuit, which oven band is generally suggested?
Srinivasan Subramaniam
Chocolate Inside Filled Cookies Getting Hard
Liquid chocolate is getting hard inside the cookies after baking. Baking temperature: 1st Zone: 161 °C, 2nd Zone: 183 °C, 3rd Zone: 165 °C. Baking time: 12.6 minutes.Solution needed: How to get chocol...
1 2 3 4 6 7