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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
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
Srinivasan Subramaniam
vegan cookie without egg
for vegan type cookie .. can u advice egg replacer ingredients? not whey or like animal derivative ingredients pls..
Srinivasan Subramaniam
Fat blooming solution
What is the solution for eliminating or reducing fat blooming? 
Featured products
Equipment Prism Emithermic Oven produced by Reading Bakery Systems
Reading Bakery Systems
Prism Emithermic Oven
The Prism Emithermic Oven offers radiant and convective heat transfer, and a humidity-controlled product zone, providing commercial bakers w...
Equipment Duraclean produced by Ammeraal Beltech
Ammeraal Beltech
Duraclean
Duraclean, a synthetic belt for sticky products, offers a number of improvements for the bakery and confectionery manufacturers. Excellent p...
Srinivasan Subramaniam
Process flow diagram of Toast Biscuit
Please share process flow diagram of toast or rusk biscuit.
Srinivasan Subramaniam
hard soda crackers
hi, I am currently starting to do my soda crackers.  i am having a hard time of producing soda crackers because the soda crackers i produced are harder compared to others despite of using purely  w...
Srinivasan Subramaniam
struggling to source die inserts
Hi, l have been trying to source die inserts for a rotary moulder (which does not belong to me) hence blasting is not possible, this is a new product, in an attempt to tackle inconsistent extraction i...
Srinivasan Subramaniam
Rotary moulder product in hybrid oven (dgf/convection)
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am...
Srinivasan Subramaniam
Encrusted Cookies
Dear Group Members  Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through  this discussion ....
Srinivasan Subramaniam
Baking thick chocolate chips cookies
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...
Featured companies
Anéolia Equipment Manufacturer from France logo
Anéolia
Looking for reliable cookie & biscuit packaging equipment? Anéolia designs & manufactures instrument...
France
CAOBISCO Association from Belgium logo
CAOBISCO
CAOBISCO is the Association of the Chocolate, Biscuits & Confectionery Industries of Europe.
Belgium
Srinivasan Subramaniam
Baking thick chocolate chips cookies
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...
Srinivasan Subramaniam
Baking thick chocolate chips cookies
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...
Srinivasan Subramaniam
Wafer
Dear All Group Members  Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here . R...
Srinivasan Subramaniam
Wafer
Dear All Group Members  Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here . R...
Srinivasan Subramaniam
Back side color problem
Dear all Any can help on attached image, hard biscuit “Small Size” always show  white color in back side  It is oven issue or recipe issue ?  I have hyper oven 32 m (1 direct gas, 2 zones), we in...
Srinivasan Subramaniam
acidulant
Dear All, I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
Srinivasan Subramaniam
Emulsifier
Dear All Group Members,  According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ? ...
Srinivasan Subramaniam
Emulsifier
Dear All Group Members,  According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ? ...
Srinivasan Subramaniam
Bakestable cheese cream recipe
Can anyone help to me for bakestable cream cheese recipe for savoury? 
Srinivasan Subramaniam
Bakestable cheese cream recipe
Can anyone help to me for bakestable cream cheese recipe for savoury? 
Srinivasan Subramaniam
Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smoo...
Srinivasan Subramaniam
Method to get open structure in egg less cake
Dear All, Can any one suggest method to get open structure in egg less cake.  Even if it is slightly dry also ok.  What is the recommended pH to get the above texture.
Srinivasan Subramaniam
What is the Easiest way to clean oven belt?
Dear all What is the best way, method or solution to clean my belt oven? We have many carbon on top of it even after running the cleaning brush.
Srinivasan Subramaniam
What is the Easiest way to clean oven belt?
Dear all What is the best way, method or solution to clean my belt oven? We have many carbon on top of it even after running the cleaning brush.
Srinivasan Subramaniam
What is the Easiest way to clean oven belt?
Dear all What is the best way, method or solution to clean my belt oven? We have many carbon on top of it even after running the cleaning brush.
Srinivasan Subramaniam
How to decrease dough color?
How can we decrease dough color, towards to white, because our crispy dough turn to yellow, Thanks your opinion
Srinivasan Subramaniam
Method to get open structure in egg less cake
Dear All, Can any one suggest method to get open structure in egg less cake.  Even if it is slightly dry also ok.  What is the recommended pH to get the above texture.
Srinivasan Subramaniam
How to improve my product filling, shelf life & texture?
Hello, I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie. As you can see the picture attached, my product is a chocolate filled b...
Srinivasan Subramaniam
Repeated rubber roller failure issue
We are facing a repeated rubber roller failure issue in one particular rotary moulder, what could be possible reasons? 
Srinivasan Subramaniam
Vanilla Cream Filling 2
Hi Biscuit People, I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn...
Srinivasan Subramaniam
Dough consistency
How far torque VS time graph of dough mixer vfd is reliable in deciding dough consistency? 
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