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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.
315 biscuits
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TechTalks
All (213) Articles (1) TechTalk (210)
Srinivasan Subramaniam
Improving Tenderness in Rotary Moulded Biscuits Without Changing Fat or Sugar
What do you suggest to improve tenderness on a rotary moulded biscuit without changing the amounts of fat and sugar? Emulsifiers, starch, other?
Srinivasan Subramaniam
Rancidity in Semi-Sweet Laminated Biscuits
Why do semi-sweet laminated biscuits, like Mary, show a higher incidence of rancidity than others? Besides being baked at higher temperatures, are there other process or recipe factors that could be c...
Srinivasan Subramaniam
Saltine oven
Hi, We have a DGF tunnel with CB5 belt to make saltine. I would like to know whether this oven can made other crackers or not. (e.g. Tuc, snack cracker, American type cracker chip?) OR as an altern...
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Biscuits Sweet Biscuit produced by Unismack SA
Unismack SA
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Ingredients Innovase ASP produced by SternEnzym
SternEnzym
Innovase ASP
Key featuresEfficient acrylamide reductionOnly minor process or recipe adjustmentsUnchanged taste and texture of the end products Applicable...
Srinivasan Subramaniam
GF CRACKERS
Can anyone suggest an outlay recipe for gluten-free crackers through the lamination process? Which flour is most likely to be used and is any important ingredient that plays a major role in bringing t...
Srinivasan Subramaniam
Optimizing Scraper Knife Angle and Height in Rotary Moulders for Dough Weight Control
In some rotary mouldes there are two scrapper knife controls, angle and height. How to combhine these two to increase or decrease dough piece weight? What is the optimal knife scrapper initial default...
Srinivasan Subramaniam
What is the Ideal Level of Mono- and Diglycerides for Fat Fillings?
For the elaboration of fat fillings, do you suggest me what level of mono/diglycerides is recommended to use?
Srinivasan Subramaniam
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...
Srinivasan Subramaniam
Chips Ahoy
What is the best forming method for Chips Ahoy cookies? (large-sized cookie with chocolate chip inside) Thanks
Srinivasan Subramaniam
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.
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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?
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
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
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...
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