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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
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...
Srinivasan Subramaniam
Garibaldi Biscuit
Hello everyone Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors. We are preparing ourselves to p...
Srinivasan Subramaniam
Lactic acid use in laminated biscuits
Hello, Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.  Thanks in advanc...
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Ingredients Whey-Pro biscuit with 20% protein produced by Arla Foods Ingredients
Arla Foods Ingredients
Whey-Pro biscuit with 20% protein
Easy-to-bake biscuits can have a high-protein claim and taste like a dream One in four consumers want biscuits and cookies that are high...
Equipment Prism DGF Oven produced by Reading Bakery Systems
Reading Bakery Systems
Prism DGF Oven
Used as a product development zone, low-pressure direct gas fired burners are positioned in the baking chamber above and below the product i...
Srinivasan Subramaniam
Changing the type of belt in tunnel ovens
As a former product manager and now consultant for tunnel oven belts I would be interested to ask for your experience in changing the principal type of belt used in your tunnel oven and for what reaso...
Srinivasan Subramaniam
Biscuit hardness problem
Hello everyone, I have a problem with hard biscuit production, similar to petit beurre. We are working on a diesel oven with 3 burners, each has separate temperature control. upon cooling the biscu...
Srinivasan Subramaniam
Need help with Tray cleaning and Sugar spraying on biscuits
Hi, We are a traditional bakery SME out of India. We manufacture Osmania Biscuits with a wood-fired oven. We don't use any nonstick trays. We are currently facing a residue problem with the biscuit a...
Srinivasan Subramaniam
How to reduce swarf on biscuits from rotary moulder
Hi, Is there a way to reduce the excess dough around biscuits dropped from a rotary moulder? This recipe is close to shortbread, pressed through a Deighton Rotary Moulder 2200. There are the same res...
Srinivasan Subramaniam
Wafer maker - Bench Top
Hi. May I know if there is any wafer maker machine (bench top) available in the market? Bench top type suitable for lab scale. I am wondering if ice cream cone waffle maker is suitable to be used to...
Srinivasan Subramaniam
Laminated Cracker Seasoning Application
Hello All, we here at Paradise Foods (Papua New Guinea) have been manufacturing crackers for 30 years with the same old seasoning/vegetable oil slurry spraying application that is continuing to have...
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Padovani Equipment Manufacturer from Italy logo
Padovani
PADOVANI, a name granting a vast and proven experience in the design and manufacture of molds, equip...
Italy
Bakery Solutions Consulting from Pakistan logo
Bakery Solutions
On-site and Online Consultancy/Training in Product Development of Biscuits, Crackers,Wafers,Cakes an...
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Srinivasan Subramaniam
Laminated snack crackers in steel belts?
Hello. Has anyone ever tried to make laminated biscuits (snack cracker type) in steel oven band? Besides the blisters that may occur under the dough pieces, any other potential issues related to h...
Srinivasan Subramaniam
Product Machine Line
Dear members, I am trying to find one Automatic biscuit stick product machine line, and with the chocolate machine and the packing. I have already tried to find it in Japan because I think there are...
Srinivasan Subramaniam
Problems with mold and product longevity
Greetings I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondan...
Srinivasan Subramaniam
Safflower Oil use in moulded biscuit dough
Has anyone ever used safflower oil on moulded biscuit dough? After replacing sunflower oil by it in a trial (1:1), it was impossible to extract dough pieces in good condition (they seem to be dry and...
Srinivasan Subramaniam
Rancidity in hard sweet laminated biscuits
Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 5...
Srinivasan Subramaniam
What is the best way to test products for shelf life in short time?
What is the best way to test products for shelf life in short time? Our product is plain flat wafer. We are currently shocking our packaged wafers in different environments several times. What is your...
Srinivasan Subramaniam
First time doing crackers I have some problems
Hello experts, exited to have peolple who can help me!   I am trying to make very thin crackers something like italian Sfoglie, with diferent toppings to flavor.  The dough is made with flour, potatoe...
Srinivasan Subramaniam
Improvement of shelf life and stability of recipe for hardough biscuits
I manufacture an artisan recipe for hard dough biscuits/crackers.  I use natural ingredients only, no preservatives.  The main ingredients are wheat flour, vegetable shortening, instant dry yeast fo...
Srinivasan Subramaniam
Fat
Dear Sir,  We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help: 1 . How can i reuse this...
Srinivasan Subramaniam
Malted milk biscuits creaming mixing time
Hello experts  Hope you are doing well  Please advise on the mixing time of the first stage, the creaming stage of malted milk biscuit via using a spiral mixer
Srinivasan Subramaniam
Hard Dough Biscuit
Dear sir,  I am using Sodium Lactate additives in hard dough fermented crackers biscuit. Now due to absent of this ingredient i can not run my production. Now i need to know plz, if i delete this fro...
Srinivasan Subramaniam
Non egg cakes
Dear All, I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes.  Or which enzyme w...
Srinivasan Subramaniam
Non egg cakes
Dear All, I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes.  Or which enzyme w...
Srinivasan Subramaniam
Checking Problem
How to resolved the checking problem in rotary molded(Digestive) biscuit.
Srinivasan Subramaniam
Vegetable palm Shortening melting point
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
Srinivasan Subramaniam
Malted milk biscuits
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough And beside the fat, what is the main difference between the two dough types?  Thank you 
Srinivasan Subramaniam
Additive in biscuit
After 2/3 weeks of production the vitamin premix smell is perceiving and giving a odd taste feeling. We are using 1% vitamin premix. Can you please suggest a solution ?
Srinivasan Subramaniam
Fouling on direct oven flue heat exchanger
Hello, I was wondering if anyone can me some insight into fouling issues on a potential combustion air preheater, for use on a direct oven. I am aware that combustion air preheaters have been ins...
Srinivasan Subramaniam
How to change a dry texture feeling of an integral fermented cracker?
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I...
Srinivasan Subramaniam
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
Srinivasan Subramaniam
Semolina biscuits - vegan biscuit on short dough machinery made with less sugar
Dear, I would like to produce a vegan biscuit on short dough machinery made with less sugar, using fruit paste and (corn) semolina. Hand kneaded I get a more or less processable dough, but when mixed...
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