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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
Sugar grinding mill for sandwich cream preparation
Please let me know the availability of  sugar grinding mill for sandwich cream preparation with following requirements 1) Fineness of  the powdered sugar appoximatly 100  micrones 2) Temperature jus...
Srinivasan Subramaniam
How to solve blisters problem in biscuits?
Why blisters problem in biscuits  ? what is the way to get rid of this?
Srinivasan Subramaniam
Biscuit weight reduction
Dear Sirs,   I want to reduce the weight of biscuit and maintain the dimension. Currently  I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe....
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Equipment Delta Robots loading systems produced by Cama Group
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CEREAL+
Extracting the best functionalities out of a cereals & seeds with impressive health benefits rich in vitamins, minerals, nutrients, omeg...
Srinivasan Subramaniam
Cookies crumbliness
Product: wirecute cookies Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persistin...
Srinivasan Subramaniam
What is a high fructose corn syrup relative sweetness?
what is d high fructose corn syrup relative sweetness with sugar can we replace 100 % sugar with high fructose corn syrup  or plz suggest alternative bcoz in some of the country the importation of s...
Srinivasan Subramaniam
Regarding : Less Invert syrup usage in biscuit making
Hello every one, Now a days a trend is going on Biscuit industry that less usage of Invert syrup,Due to its Carciogen impact like Alkalamide (which comes from the reaction from amino acids and Mailla...
Srinivasan Subramaniam
Oil absorption time in crackers
How to determine the best oil absorption time in crackers? How to determine the temperature effect?
Srinivasan Subramaniam
Laminator RPM speed for soda crackers
What is the rpm that a 4-6 roll laminatos shold work. Should all rollers work at same RPM´s?
Srinivasan Subramaniam
Problem with making a Biscuits
hello everyone, we are facing a problem in our biscuits. the bottom of our product is not clear. i also had included a photo of the product. hope i will get a reasonable solution. 
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Srinivasan Subramaniam
leavening agents selection
Dear Sir or Madam, I would like to know how do we define or determine which leavening agent or leavening agents combination and the ratio that we use when we want to make semi sweet hard dough?...
Srinivasan Subramaniam
Biscuit Distance not same
Dear Sir, I have the following question. After rotary cutter when the biscuit reaches the panner web, the distance between two biscuits changed abruptly , in the moving direction only. It is not tha...
Srinivasan Subramaniam
Rotary moulder belt - conditioning methods
How do you all condition your rotary moulder belts? What do you find to be the most effective way? 
Srinivasan Subramaniam
Biscuit Packaging Automations
What kind of automations can be done in biscuit packaging section right from oven till end of line (packaging).
Srinivasan Subramaniam
rotary moulder rubber roller Shore Hardness.
What shore hardness do you recommend on the rubber roller for rotary moulding? Also is the shore hardness messured in Shore A or Shore D? 
Srinivasan Subramaniam
Swiss rolls recipe, equipment and process details?
Can some one share some workable formulations of Swiss rolls? With their equipment and process detail as well.
Srinivasan Subramaniam
Layer cakes
Dear All, Some one can give details of ingredients in layer cake creams?  How it is differ from creams for sandwich biscuit and wafer creams.  In fact if any one can give base recipe for layer cake c...
Srinivasan Subramaniam
Printers and Coders used in Biscuits industry
Hi Dear All Members Please I need to know according to your experience , which type of printers and corders are best for the bakery industry. Actually what I need , cost effective, less maintenance t...
Srinivasan Subramaniam
How to eliminate blisters on crackers?
How do we eliminate blisters on fermented crackers like water crackers or cream crackers from an equipment stand point? 
Srinivasan Subramaniam
Why sodium meadisulfide amount changes with the dough?
Why sodium meadisulfide amount changes with the dough 
Srinivasan Subramaniam
Replacement for INS102
Is there any replacement for color INS 102? Recently I saw INS 102 is bad for health
Srinivasan Subramaniam
What is the difference in between water soluble flavors and oil soluble flavours?
Hi Dear All Group Members . Please can you tell to me in biscuits production, when you selecting the flavours, what are the characteristics must need to check? What is the difference between water so...
Srinivasan Subramaniam
Biscuits
Biscuits making weight is main important .  T shape is very good making but an width increase is damge or alternation created
Srinivasan Subramaniam
What could be the possible reasons of hard bite in molder biscuits?
What could be the possible reasons of hard bite in molder biscuits.
Srinivasan Subramaniam
Cheese Crackers, puffing, hard crust soft crumb
I am working on a cheese cracker, I am using fresh yeast at 0.9% also using chemical leaveners, SMBS, enzymes, dough conditioner in my formulation. After baking crackers are getting hard outside and s...
Srinivasan Subramaniam
micro ingredients dosing systems for biscuits mixers
what kind of auto dosing systems for micro ingredients for mixers are available. which companies are giving these services reliable? for bulk ingredients what could be the possible companies who are p...
Srinivasan Subramaniam
Invert Syrup replacer
what could be the invert syrup replacers without affecting the quality of product? plz suggest some good cost effective way or we can reduce its use by combination with another ingredient?
Srinivasan Subramaniam
Chocolate Filling
Hi I am looking some advice  about Chocolate and Jam filled cookies ( co extruded Encrusted ) base on the following point . 1. What characteristics need for the chocolate & Jam ? 2.What kind of...
Srinivasan Subramaniam
oven burners flame intensity
dear all, im a rnd engineer from a food manufactures in malaysia , we have a 3 tunnel ovens, 4 zones, first 2 zone using direct gas and the 3rd and 4th using convection.  we produces marie type biscu...
Srinivasan Subramaniam
Biscuit Stacking
Plz share ur experiences of different stacking models to stack the biscuit from stacker.  Biscuit is rectangle shaped and we need to fix the problem of stacking.
Srinivasan Subramaniam
CAKES
I want to know which book we can read for technology of cakes like what we are having Duncan Manley book for technology for biscuit, crackers and cookies. All the chapter should have been covered wel...
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