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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.
335 biscuits
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All (214) Articles (1) TechTalk (211)
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
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 products
Equipment Online printing with natural food ink produced by Procys
Procys
Online printing with natural food ink
Procys provides a printer able to customize your products with an innovative industrial device. The system can print with one or two colors...
Equipment Prism Oven produced by Reading Bakery Systems
Reading Bakery Systems
Prism Oven
The Thomas L. Green Prism Oven is a single-pass baking platform designed with flexibility for balanced and consistent baking. Capitalizing o...
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 ? ...
Featured companies
Anéolia Equipment Manufacturer from France logo
Anéolia
Looking for reliable cookie & biscuit packaging equipment? Anéolia designs & manufactures instrument...
France
Duas Rodas Ingredients from Brazil logo
Duas Rodas
The largest Brazilian flavor house, Duas Rodas is the national leader in the manufacture of flavors...
Brazil
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? 
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....
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?
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