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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.
315 biscuits
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All (212) Articles (1) TechTalk (209)
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).
Featured products
Equipment Multi Functional Cookie Machine produced by Sinobake Group LTD.
Sinobake Group LTD.
Multi Functional Cookie Machine
1. High efficiency from 60 Rows up to 80 Rows of Outputs per Minute2. 16 Nozzels at Each 1000 mm Width; Generlly 10 nozzles for 600 mm; 20 n...
Biscuits Jaffa Cakes classic 150g produced by Jaffa Crvenka
Jaffa Crvenka
Jaffa Cakes classic 150g
Jaffa cakes is a brand with a long tradition. Jaffa cakes classic is a biscuit with three key ingredients: fine dark chocolate full of fl...
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 
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Cama Group Equipment Manufacturer from Italy logo
Cama Group
Cama Group is a leading supplier of advanced technology end-of-line packaging systems, continuously...
Italy
GEA Bakery Equipment Manufacturer from Italy logo
GEA Bakery
GEA Bakery provide complete lines for the production of cookies, biscuits, crackers, cakes and much...
Italy
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...
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...
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...
Srinivasan Subramaniam
Regarding the shelflife
Hello great people. I have a biscuit company in Nepal. But the biscuits is getting soft after a month of packaging. Though its life is 6-8 months. So is there any chemical i can use to increase its sh...
Srinivasan Subramaniam
How to apply sodium metabisulfite as a preservative agent on biscuits?
Hello I'm babacar from Senegal,west Africa. I'm looking forward to start a biscuit business so I wanna know how to apply sodium metabisulfite as a preservative agent on busc
Srinivasan Subramaniam
I desire to purchase laboratory scale- biscuit manufacturing machine- rotary/ wire cut/ deposit type?
I desire to purchase laboratory scale- biscuit manufacturing machine- rotary/ wire cut/ deposit type?? Any suppliers/ equipment manufacturers for India???
Srinivasan Subramaniam
How to remove the blister appearance on marie biscuit surface?
How to remove the blister appearance on marie biscuit surface? 
Srinivasan Subramaniam
Biscuit plant OEE
Hi  This is not about baking technology If we imagine a biscuits plant consist of Dough feeding + Cutter + Oven + Packaging machines how we implement OEE calculation for Total Plant (from mixing to...
Srinivasan Subramaniam
In a laminated cracker line, Should the final gauge rollers be tapered?
In a laminated cracker line, Should the final gauge rollers be tapered or its diameter must be the same along its lenght? Wich is the best option? 
Srinivasan Subramaniam
EMULSIFIERS FOR BISCUITS.
Is it possible to eliminate lecithin from recipe of short dough.  How far it will affect the machinability and stress on the dough when it is processed? If we substitute with DMG or SSL will it help?
Srinivasan Subramaniam
Oven wiremesh trecking system
what could be the possible reasons of oven wire mesh trecking? what precautions we can take during plant/oven installations that we don't face oven wire mesh/steel band trecking?? further what is rec...
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