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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.
300 biscuits
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All (207) Articles (1) TechTalk (204)
Srinivasan Subramaniam
Mini cheese crackers - baking system in rotary ovens ?
Can mini cheese crackers be baked in rotary ovens on trays ? Also which is the best oven system for a startup to start small with capital investment while ensuring quality of the product ?
Srinivasan Subramaniam
How to control the acidity of extracted fat ( as oleic acid) of finished good cookies?
Hi dear all experts,How to control the acidity of extracted fat ( as oleic acid) of finished good cookies. My country std. is Maximum 1% but i am getting 1.2-1.5%. Plz provide me a solution, is it raw...
Srinivasan Subramaniam
Flow wrapper positioning
I am moving premises shortly and want to build the ideal layout for my production and packaging that will also be BRC compliant.The last "food" stage will be lifting biscuits off trays and onto the fl...
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Biscuits Najlepše želje Cookies Chocolate 145g produced by Atlantic Štark
Atlantic Štark
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Najlepše želje cookies chocolate with chocolate filling and chocolate pieces brings full enjoyment in moments for relaxing.  
Srinivasan Subramaniam
How to calculate the proper cooling time for soft and hard dough type biscuits?
Hi  Please can any one tell how to calculate the proper cooling time for soft and hard dough type biscuits . What is the standard cooling time of different verities of biscuits ( hard dough, soft dou...
Srinivasan Subramaniam
Petit beurre biscuit mixing
Good aftetnoon. I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.  I have received different recommendations about the right mixing time, some s...
Srinivasan Subramaniam
Encrusting machine
Hi everyone, has any of you had any experience with encrusting machines? I am looking to buy one for small productions (~40 pieces/min) I could find some produced in US and Germany, but their cost i...
Srinivasan Subramaniam
Petit beurre biscuit mixing
Good aftetnoon. I would like to ask about the mixing of petit beurre biscuits, we have double z mixer, with two speeds.  I have received different recommendations about the right mixing time, some s...
Srinivasan Subramaniam
Is it possible to add some kind of material to increase the severity of the biscuits?
Hello everyone  I make salted biscuit sticks. But I want to increase the strength of biscuit sticks.  Is it possible to add some kind of material to increase the severity of the biscuits? Thank yo...
Srinivasan Subramaniam
Is it possible to add some kind of material to increase the severity of the biscuits?
Hello everyone  I make salted biscuit sticks. But I want to increase the strength of biscuit sticks.  Is it possible to add some kind of material to increase the severity of the biscuits? Thank yo...
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Srinivasan Subramaniam
Marie Biscuit - Soft Dough or Hard Dough?
Hi, I understand that Marie biscuit is a kind of hard dough. But is there any possibility of making Marie biscuit using soft dough method and yet could be sheeted similar to hard dough? Heard that R...
Srinivasan Subramaniam
Marie biscuit
Hello, my dears.  I'm making marie biscuits. But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent. Is there a solution to this problem?  In the past, I used...
Srinivasan Subramaniam
Marie biscuit
Hello, my dears.  I'm making marie biscuits. But when I try to increase the amount of sugar in the recipe, it becomes soft and incoherent. Is there a solution to this problem?  In the past, I used...
Srinivasan Subramaniam
Lab scale: marie biscuits
Hi. I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to hav...
Srinivasan Subramaniam
Lab scale: marie biscuits
Hi. I am doing lab scale marie biscuits. But i have never seen how the marie biscuit dough looks like especially right after mixing. Is it supposed to be dough like or crumbly like? Would like to hav...
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
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...
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...
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...
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