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.
315 biscuits
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Bio
At present with flavour company doing research on new products in all variety of biscuits, cakes and rusk. We are setting up a modern bakery lab to do research in these segments.
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Biscuits 315
Resolved questions 240
Tech talks questions 55
Published articles 20
Conference lecture 0
Biscuit People Academy 0
Latest activity
Srinivasan Subramaniam
answered a question
23 December 2020
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
answered a question
02 December 2020
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
answered a question
02 December 2020
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...
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Biscuit, Cookie and Cracker Production
Process, Production and Packaging Equipment
Key Features
Covers the complete production line, from the delivery of raw materials to...
Ammeraal Beltech
Cooling Belts
Main challenges
Belts often mistrack
The heat can cause a browning effect on the belts
Product can slip on belt surface while movi...
Srinivasan Subramaniam
answered a question
12 October 2020
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
answered a question
09 October 2020
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
answered a question
21 August 2020
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
answered a question
01 August 2020
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
answered a question
27 July 2020
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
answered a question
08 July 2020
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...
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Srinivasan Subramaniam
answered a question
24 April 2020
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
asked a question
06 April 2020
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
answered a question
31 March 2020
Checking Problem
How to resolved the checking problem in rotary molded(Digestive) biscuit.
Srinivasan Subramaniam
answered a question
17 March 2020
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
answered a question
11 March 2020
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
answered a question
11 February 2020
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
answered a question
11 February 2020
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
answered a question
11 February 2020
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
answered a question
18 January 2020
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
Srinivasan Subramaniam
answered a question
18 January 2020
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...
Srinivasan Subramaniam
answered a question
09 January 2020
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
Srinivasan Subramaniam
answered a question
03 December 2019
vegan cookie without egg
for vegan type cookie .. can u advice egg replacer ingredients? not whey or like animal derivative ingredients pls..
Srinivasan Subramaniam
answered a question
29 November 2019
Fat blooming solution
What is the solution for eliminating or reducing fat blooming?
Srinivasan Subramaniam
answered a question
21 November 2019
Process flow diagram of Toast Biscuit
Please share process flow diagram of toast or rusk biscuit.
Srinivasan Subramaniam
answered a question
12 October 2019
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
answered a question
11 September 2019
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
answered a question
11 September 2019
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
answered a question
11 September 2019
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
answered a question
10 May 2019
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
answered a question
09 May 2019
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
answered a question
07 May 2019
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...