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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.
Ororflavours and Chemicals LTD
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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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Surface Appearance
by Srinivasan Subramaniam on 31.05.2018.
Biscuit plant OEE
by Srinivasan Subramaniam on 31.05.2018.
In a laminated cracker line, Should the final gauge rollers be tapered?
by Srinivasan Subramaniam on 31.05.2018.
EMULSIFIERS FOR BISCUITS.
by Srinivasan Subramaniam on 26.04.2018.
resolved
Oven wiremesh trecking system
by Srinivasan Subramaniam on 24.04.2018.
Role of dimension of biscuit in product packaging
by Srinivasan Subramaniam on 24.04.2018.
Blisters on marie biscuits
by Srinivasan Subramaniam on 20.04.2018.
Material combination of Flexible laminated films for biscuit packaging
by Srinivasan Subramaniam on 10.04.2018.
Oven suction
by Srinivasan Subramaniam on 10.04.2018.
Packaging machines for biscuits
by Srinivasan Subramaniam on 10.04.2018.
Scratch bottom on cookies on steel band
by Srinivasan Subramaniam on 10.04.2018.
Oven wiremesh trecking system
by Srinivasan Subramaniam on 10.04.2018.
Scratch bottom on cookies on steel band
by Srinivasan Subramaniam on 06.04.2018.
Sandwiching machines
by Srinivasan Subramaniam on 06.04.2018.
want the pdf
by Srinivasan Subramaniam on 06.04.2018.
Black Carbon Particals on Bottom of Product at Steel Band Oven
by Srinivasan Subramaniam on 05.04.2018.
resolved
Whole grain laminated biscuit too big in width
by Srinivasan Subramaniam on 07.03.2018.
Short dough with oil
by Srinivasan Subramaniam on 07.03.2018.
resolved
Biscuit making
by Srinivasan Subramaniam on 22.01.2018.
rotary molding
by Srinivasan Subramaniam on 27.12.2017.
Biscuit making
by Srinivasan Subramaniam on 27.12.2017.
Orange cream recipe for wafer biscuit
by Srinivasan Subramaniam on 27.12.2017.
Shrinkage of the dough
by Srinivasan Subramaniam on 07.12.2017.
Maximum % of lecithin amount in sandwich cream filling
by Srinivasan Subramaniam on 07.12.2017.
Biscuit packaging
by Srinivasan Subramaniam on 22.11.2017.
Cooling conveyor
by Srinivasan Subramaniam on 21.11.2017.
CAKES
by Srinivasan Subramaniam on 21.11.2017.
resolved
Natural alternatives for gluten modification in biscuit doughs
by Srinivasan Subramaniam on 21.11.2017.
Rotary moulder pressure roll
by Srinivasan Subramaniam on 21.11.2017.
Shrinkage of the dough
by Srinivasan Subramaniam on 21.11.2017.