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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.
285 biscuits
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TechTalks
All (193) Articles (1) TechTalk (191)
Srinivasan Subramaniam
Wafer Sheets
Dear ALLIs any one is there to supply single wafer sheet production machine for our R&D purpose.  I heard that some one manufacturing same kind in china.  If you have contact details please give m...
Srinivasan Subramaniam
How to fix a rotary moulded dough so it doesn't fall off the back roll (compression roll)?
Hello everyoneI have a problem that has been bothering me for a long time.I work with ROTARY MOULDED dough and the dough falls off the back roll (feed roller / compression roll). It can work fine for...
Srinivasan Subramaniam
Biscuit formulation
What is the maximum quantity (%) of BRAN we can add in formulating a high fiber biscuit with good volume ?What are some other ingredients that can be used to add fiber without affecting the volume of...
Featured products
Equipment Range of interchangeable rings produced by Errebi Technology
Errebi Technology
Range of interchangeable rings
The Errebi Technology S.r.l. interchangeable cylinders and rings for rotary machines are the upshot of highly precise design and manufacture...
Equipment Steel belt conveyor systems produced by IPCO Sweden AB
IPCO Sweden AB
Steel belt conveyor systems
The unique sales proposition of a steel belt conveyor lies in its physical form: no other material can compete when it comes to a steel belt...
Srinivasan Subramaniam
Biscuit formulation
What is the maximum quantity (%) of BRAN we can add in formulating a high fiber biscuit with good volume ?What are some other ingredients that can be used to add fiber without affecting the volume of...
Srinivasan Subramaniam
Why does wire cut biscuit dough get sticky when using oil?
Hello When using oil in a wire cut type cookie (no chips or inclusions), it gets sticky.It causes a lot of problems in process (extruder roll stuck, bad piece deposit, breakage of wires, etc...)....
Srinivasan Subramaniam
How to improve a recipe for biscuits for dogs and their shelf-life?
Dear Experts,I am an artisan creating biscuits for dogs (treats) and I am experimenting some recipes.The plan is to scale up and improve the shelf-life of the products (target set to 12 months) by usi...
Srinivasan Subramaniam
Cheese Crackers like snack crackers? Suggestion in either the mixing process and  or oven profile?
We are having an issue baking the mini cheese cracker moisture out and and puffing up.  We are looking for a flat cracker like snack crackers. We are currently using an 8 hour fermentation process. We...
Srinivasan Subramaniam
Nuts in Cracker
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in adv...
Srinivasan Subramaniam
Baking thin crackers
Hello! We are a young company that manufactures crackers made from brewer's spent grain, in an artisanal way. Our crackers are thin (1 mm thick). My problem is that I can't cook my crackers evenly and...
Featured companies
Brett Beardsell Consulting Consulting from United Kingdom logo
Brett Beardsell Consulting
Specialist Chocolate and Cocoa Project and Process Improvement Support, Food Industry Business Value...
United Kingdom
Bauducco Biscuit Manufacturer from Brazil logo
Bauducco
About 70 years ago, the Italian immigrant Carlo Bauducco arrived in Brazil bringing with him a famil...
Brazil
Srinivasan Subramaniam
Rotary Moulded Crackers
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder,  The product visually looks really good and very similar to the branded version but I keep getting comments from the...
Srinivasan Subramaniam
Checking in sweet Laminated Biscuits (Marie) after using hot water in dough
After using hot water (~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence has increased significantly. Could these two factors be related? I normally associate checking...
Srinivasan Subramaniam
Choco Chips and Cookies
Dear All,The addition of Chocolate flavoured chips is always a great way to get a chocolatey bite in the cookies. Most of us are aware that these are compound based. SIZE & COUNT MATTERS: The larg...
Srinivasan Subramaniam
HEAT INPUT REQUIRED
Dear onesCan any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area.   Pl consider the moisture loss as 18% when you have 100kgs dough. ...
Srinivasan Subramaniam
What should be the ideal length of tunnel oven for small scale cracker production?
Tunnel oven for biscuit snack crackers (output = 50-100kg/hour):What should be the ideal length of tunnel oven for small scale cracker production ?How many temperature zones required to get the intend...
Srinivasan Subramaniam
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw...
Srinivasan Subramaniam
Mini cheese crackers - baking system in rotary ovens ?
Can mini cheese crackers be baked in rotary ovens on trays ? Also which is the best oven system for a startup to start small with capital investment while ensuring quality of the product ?
Srinivasan Subramaniam
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw...
Srinivasan Subramaniam
Flow wrapper positioning
I am moving premises shortly and want to build the ideal layout for my production and packaging that will also be BRC compliant.The last "food" stage will be lifting biscuits off trays and onto the fl...
Srinivasan Subramaniam
How to calculate the proper cooling time for soft and hard dough type biscuits?
Hi  Please can any one tell how to calculate the proper cooling time for soft and hard dough type biscuits . What is the standard cooling time of different verities of biscuits ( hard dough, soft dou...
Srinivasan Subramaniam
Petit beurre biscuit mixing
Good aftetnoon. I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.  I have received different recommendations about the right mixing time, some s...
Srinivasan Subramaniam
Encrusting machine
Hi everyone, has any of you had any experience with encrusting machines? I am looking to buy one for small productions (~40 pieces/min) I could find some produced in US and Germany, but their cost i...
Srinivasan Subramaniam
Petit beurre biscuit mixing
Good aftetnoon. I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.  I have received different recommendations about the right mixing time, some s...
Srinivasan Subramaniam
Is it possible to add some kind of material to increase the severity of the biscuits?
Hello everyone  I make salted biscuit sticks. But I want to increase the strength of biscuit sticks.  Is it possible to add some kind of material to increase the severity of the biscuits? Thank yo...
Srinivasan Subramaniam
Is it possible to add some kind of material to increase the severity of the biscuits?
Hello everyone  I make salted biscuit sticks. But I want to increase the strength of biscuit sticks.  Is it possible to add some kind of material to increase the severity of the biscuits? Thank yo...
Srinivasan Subramaniam
Marie Biscuit - Soft Dough or Hard Dough?
Hi, I understand that Marie biscuit is a kind of hard dough. But is there any possibility of making Marie biscuit using soft dough method and yet could be sheeted similar to hard dough? Heard that R...
Srinivasan Subramaniam
Marie biscuit
Hello, my dears.  I'm making marie biscuits. But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent. Is there a solution to this problem?  In the past, I used...
Srinivasan Subramaniam
Marie biscuit
Hello, my dears.  I'm making marie biscuits. But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent. Is there a solution to this problem?  In the past, I used...
Srinivasan Subramaniam
Lab scale: marie biscuits
Hi. I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to hav...
Srinivasan Subramaniam
Lab scale: marie biscuits
Hi. I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to hav...
Srinivasan Subramaniam
Control blister/bubble intensity in salted Laminated Biscuits
Hello Besides heat increase in first zones, docker pin distribuition, and opening of oven extraction, is there any other mean (in process or recipe) to cause more and bigger blisters in a thin salted...
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