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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.
305 biscuits
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All (210) Articles (1) TechTalk (207)
Srinivasan Subramaniam
Problems With the Surface of the Cookies and Their Breakage During Packaging
Hello to everyone. Can you help us with how can we make the cookie have a smoother surface and not break during packaging?
Srinivasan Subramaniam
Wirecut cookie dough hardens very quickly
Hello Friends, We recently noticed that our wire-cut biscuit dough hardens very quickly during the cut, causing variations in weight and disassembling the extruder rolls. This seems to happen si...
Srinivasan Subramaniam
Required length of cooling conveyor
What is the required length of the cooling conveyor for a 100ft tunnel oven baking soda crackers? The band is 1 meter wide.  
Featured products
Biscuits Najlepše želje Cookies Chocolate 145g produced by Atlantic Štark
Atlantic Štark
Najlepše želje Cookies Chocolate 145g
Najlepše želje cookies chocolate with chocolate filling and chocolate pieces brings full enjoyment in moments for relaxing.  
Equipment Fully automated line for handling and packaging biscuits on edge in flow pack style produced by IMA FLX HUB
IMA FLX HUB
Fully automated line for handling and packaging biscuits on edge in flow pack style
Such automated line is designed to be directly connected to the upstream equipment, collecting rows of biscuits, channelizing and dividi...
Srinivasan Subramaniam
Checking in rotary cutter
Good morning! We developed a new cracker and realized it has an important percentage of Checking. How can we improve them?Thanks in advance!
Srinivasan Subramaniam
Oven band selection
In the same tunnel oven if we want to make cookies and short dough/moulded biscuit, which oven band is generally suggested?
Srinivasan Subramaniam
Chocolate Inside Filled Cookies Getting Hard
Liquid chocolate is getting hard inside the cookies after baking. Baking temperature: 1st Zone: 161 °C, 2nd Zone: 183 °C, 3rd Zone: 165 °C. Baking time: 12.6 minutes.Solution needed: How to get chocol...
Srinivasan Subramaniam
Soda Crackers - problems with lamination , "fish mouth", and amount of pressure?
We are having different issues with our Soda Crackers running through lamination. He has times where the dough will roll under a relaxation conveyor or right after it. We have been having an issue wit...
Srinivasan Subramaniam
Gluten Free Cracker Baking
We manufacture a line of gluten free crackers. The main ingredients are pumpkin seed flour, casava flour and sunflower seed flour. We sheet the dough to around 2mm and cut to shape with rotary cutters...
Srinivasan Subramaniam
Blisters and hollow bottom in rotary moulded biscuits
I´ve read the article about rotary moulded biscuits. It is really very interesting. I would like to go deep with the problem of blisters and hollow bottom in the finish product. Please, could you tell...
Featured companies
Prozyn Biosolutions Ingredients from Brazil logo
Prozyn Biosolutions
Prozyn is an expert in the application of enzymes and bioingredients for biscuit and other bakery in...
Brazil
Bezband Textile Ltd. Equipment Manufacturer from Turkey logo
Bezband Textile Ltd.
Bezband Textile is the only endless conveyor band producer in Turkey, established in 1975 in a small...
Turkey
Srinivasan Subramaniam
How to Write Finished Product Specification?
Hi everyone. Could someone please share how to writing technique of finished products specification with a real example? Thank you
Srinivasan Subramaniam
Steel Band Stickiness Greasing Problem
We are the manufactures of chocopie, we face sickness issue in our steel band while running the base cake. Can you please suggest the process of steel Band Waxing to eliminate sticking? We tried band...
Srinivasan Subramaniam
Weight Issues with final cracker package
Hello Everyone,We have been having issues with the final packaging weight of cream crackers.  Each internal package should weigh around 167 grams * 6 packages = 1 kilo.  However, lately, we haven't be...
Srinivasan Subramaniam
Where to Find Natural Leavening Agent?
Hello everyone,I'm trying to find a leavening agent (not yeast, steam or any other conventional leavening agent) that I can use for crackers that are made of natural ingredients only. The ingredients...
Srinivasan Subramaniam
Cake Technologists
Hello everyonewe in Iran looking for a Cake production technologist, for commissioning cake products, please if you can or know someone who can participate in this project.
Srinivasan Subramaniam
Rotary Moulder Pressure Roller re-coat?
Does anyone know where I can get a Rotary Moulder Pressure Re-coated with Rubber?
Srinivasan Subramaniam
Marie biscuits with soapy taste
Hi, Amye here.Issue: marie biscuit having soapy tasteRoot cause I have in mind: imbalance pH, saponification process which happened when ammonia bicarbonate reacted with shortening. Question: Is there...
Srinivasan Subramaniam
Cheese snack cracker without fermentation.
We are making squares cheese crackers with fermentation.  We think for scheduling it would make more sense to the smaller snack cracker with out fermentation.(kind of like a goldfish) The recipes are...
Srinivasan Subramaniam
Wafer Sheets
Dear ALLIs any one is there to supply single wafer sheet production machine for our R&D purpose.  I heard that some one manufacturing same kind in china.  If you have contact details please give m...
Srinivasan Subramaniam
How to fix a rotary moulded dough so it doesn't fall off the back roll (compression roll)?
Hello everyoneI have a problem that has been bothering me for a long time.I work with ROTARY MOULDED dough and the dough falls off the back roll (feed roller / compression roll). It can work fine for...
Srinivasan Subramaniam
Biscuit formulation
What is the maximum quantity (%) of BRAN we can add in formulating a high fiber biscuit with good volume ?What are some other ingredients that can be used to add fiber without affecting the volume of...
Srinivasan Subramaniam
Biscuit formulation
What is the maximum quantity (%) of BRAN we can add in formulating a high fiber biscuit with good volume ?What are some other ingredients that can be used to add fiber without affecting the volume of...
Srinivasan Subramaniam
Why does wire cut biscuit dough get sticky when using oil?
Hello When using oil in a wire cut type cookie (no chips or inclusions), it gets sticky.It causes a lot of problems in process (extruder roll stuck, bad piece deposit, breakage of wires, etc...)....
Srinivasan Subramaniam
How to improve a recipe for biscuits for dogs and their shelf-life?
Dear Experts,I am an artisan creating biscuits for dogs (treats) and I am experimenting some recipes.The plan is to scale up and improve the shelf-life of the products (target set to 12 months) by usi...
Srinivasan Subramaniam
Cheese Crackers like snack crackers? Suggestion in either the mixing process and  or oven profile?
We are having an issue baking the mini cheese cracker moisture out and and puffing up.  We are looking for a flat cracker like snack crackers. We are currently using an 8 hour fermentation process. We...
Srinivasan Subramaniam
Nuts in Cracker
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in adv...
Srinivasan Subramaniam
Baking thin crackers
Hello! We are a young company that manufactures crackers made from brewer's spent grain, in an artisanal way. Our crackers are thin (1 mm thick). My problem is that I can't cook my crackers evenly and...
Srinivasan Subramaniam
Rotary Moulded Crackers
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder,  The product visually looks really good and very similar to the branded version but I keep getting comments from the...
Srinivasan Subramaniam
Checking in sweet Laminated Biscuits (Marie) after using hot water in dough
After using hot water (~55°C) to reduce dough mixing time in Marie biscuits line, checking occurrence has increased significantly. Could these two factors be related? I normally associate checking...
Srinivasan Subramaniam
Choco Chips and Cookies
Dear All,The addition of Chocolate flavoured chips is always a great way to get a chocolatey bite in the cookies. Most of us are aware that these are compound based. SIZE & COUNT MATTERS: The larg...
Srinivasan Subramaniam
HEAT INPUT REQUIRED
Dear onesCan any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area.   Pl consider the moisture loss as 18% when you have 100kgs dough. ...
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