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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.
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At present with flavour company doing research on new products in all variety of biscuits, cakes and rusk. We are setting up a modern bakery lab to do research in these segments.
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TechTalk Activity by Srinivasan Subramaniam
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Nuts in Cracker
by Srinivasan Subramaniam on 06.10.2021.
resolved
Baking thin crackers
by Srinivasan Subramaniam on 26.09.2021.
Rotary Moulded Crackers
by Srinivasan Subramaniam on 03.09.2021.
Checking in sweet Laminated Biscuits (Marie) after using hot water in dough
by Srinivasan Subramaniam on 31.08.2021.
resolved
Choco Chips and Cookies
by Srinivasan Subramaniam on 01.07.2021.
HEAT INPUT REQUIRED
by Srinivasan Subramaniam on 18.06.2021.
What should be the ideal length of tunnel oven for small scale cracker production?
by Srinivasan Subramaniam on 18.06.2021.
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
by Srinivasan Subramaniam on 07.06.2021.
resolved
Mini cheese crackers - baking system in rotary ovens ?
by Srinivasan Subramaniam on 03.06.2021.
resolved
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
by Srinivasan Subramaniam on 03.06.2021.
resolved
Flow wrapper positioning
by Srinivasan Subramaniam on 03.06.2021.
resolved
How to calculate the proper cooling time for soft and hard dough type biscuits?
by Srinivasan Subramaniam on 31.05.2021.
Petit beurre biscuit mixing
by Srinivasan Subramaniam on 25.05.2021.
resolved
Encrusting machine
by Srinivasan Subramaniam on 13.05.2021.
Petit beurre biscuit mixing
by Srinivasan Subramaniam on 13.05.2021.
resolved
Is it possible to add some kind of material to increase the severity of the biscuits?
by Srinivasan Subramaniam on 13.05.2021.
Is it possible to add some kind of material to increase the severity of the biscuits?
by Srinivasan Subramaniam on 10.05.2021.
Marie Biscuit - Soft Dough or Hard Dough?
by Srinivasan Subramaniam on 23.04.2021.
Marie biscuit
by Srinivasan Subramaniam on 15.04.2021.
resolved
Marie biscuit
by Srinivasan Subramaniam on 10.04.2021.
resolved
Excluded
by Srinivasan Subramaniam on 01.04.2021.
resolved
Excluded
by Srinivasan Subramaniam on 31.03.2021.
resolved
Lab scale: marie biscuits
by Srinivasan Subramaniam on 23.03.2021.
Lab scale: marie biscuits
by Srinivasan Subramaniam on 19.03.2021.
Control blister/bubble intensity in salted Laminated Biscuits
by Srinivasan Subramaniam on 10.03.2021.
resolved
Control blister/bubble intensity in salted Laminated Biscuits
by Srinivasan Subramaniam on 09.03.2021.
resolved
Garibaldi Biscuit
by Srinivasan Subramaniam on 08.03.2021.
resolved
Lactic acid use in laminated biscuits
by Srinivasan Subramaniam on 04.03.2021.
Changing the type of belt in tunnel ovens
by Srinivasan Subramaniam on 01.03.2021.
resolved
Biscuit hardness problem
by Srinivasan Subramaniam on 11.02.2021.
resolved
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