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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.
350 biscuits
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All (221) Articles (1) TechTalk (217)
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
Featured products
Books Biscuit Baking Technology, 2nd Edition produced by Elsevier
Elsevier
Biscuit Baking Technology, 2nd Edition
Key Features Thoroughly explores the engineering of baking, details biscuit baking equipment, oven specifications, installation, op...
Biscuits Arnott’s Shapes produced by Arnott’s Group
Arnott’s Group
Arnott’s Shapes
Arnott’s Shapes – Shapes are popular range of flavoured savoury crackers. They are oven baked, not fried and lightly seasoned af...
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...
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
IPCO Sweden AB Equipment Manufacturer from Sweden logo
IPCO Sweden AB
IPCO is the world’s largest manufacturer of solid and perforated bake oven steel belts, supplying ef...
Sweden
Srinivasan Subramaniam
Role of dimension of biscuit in product packaging
hello everyone this is Rohit Agrawal I am a student of 8th semester Btech(food tech) and currently I am doing my project from parle biscuit pvt ltd.My project topic is Role of dimension of biscuit in...
Srinivasan Subramaniam
Blisters on marie biscuits
There is a marie recipe with less fat and high water ratio. When producing there is large crust blister on top of the biscuit  We tried with reduce 1st zone temperature to avoid aggressive heat and t...
Srinivasan Subramaniam
Material combination of Flexible laminated films for biscuit packaging
How can we determine the correct  material combination of laminates ( Type of the laminates & thickness of the layers) are being supplied by the suppliers? Eg : 20 micron BOPP + 25 micron MCPP 
Srinivasan Subramaniam
Oven suction
Sir, tell me what is the indirect  tunnel Oven standard for suction pressure. 
Srinivasan Subramaniam
Biscuit Packing Machine
Which machines are the best packaging machines for biscuit packaging keeping in view the Less workers and machine automization. How much speed we can attain at Slug And pillow packs with good automat...
Srinivasan Subramaniam
Scratch bottom on cookies on steel band
How we can avoid scratch bottom on cookies at startup of plant. Whenever I start production as oven band is not lubricate or more heated it catches the bottom at end of oven outlet I have to discard...
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...
Srinivasan Subramaniam
Scratch bottom on cookies on steel band
How we can avoid scratch bottom on cookies at startup of plant. Whenever I start production as oven band is not lubricate or more heated it catches the bottom at end of oven outlet I have to discard...
Srinivasan Subramaniam
Sandwiching machines
Which is best sandwiching machin and highest speed sandwiching machine? Share ur experiences.  
Srinivasan Subramaniam
Report about role of dimension of biscuit in biscuit packing
if u have pdf or project report about role of dimension of biscuit in biscuit packing. Then pls send me my no is 9752232236
Srinivasan Subramaniam
Black Carbon Particals on Bottom of Product at Steel Band Oven
I have a cookie product that run on Steel Band. Currently after few days (15-20 days) i observe black carbon particals problem on bottom of product. result is i have to discard that product. as a corr...
Srinivasan Subramaniam
Whole grain laminated biscuit too big in width
I want to use same cutting roll that I have already purchased in a whole grain version of the same laminated biscuit that I already manufacture. Problem is that, due to whole grain, it is nor shrinkin...
Srinivasan Subramaniam
Short dough with oil
How can I achieve same stack height and texture when replacing solid shortening for oil in short dough (rotary moulded biscuits)?
Srinivasan Subramaniam
How to eliminate the invert syrup from biscuit recipe ?
How to eliminate the invert syrup from biscuit recipe ?What are the pros and cons ?
Srinivasan Subramaniam
How to increase and decrease of dough weight?
The prinspel of how to incres and decres of dogh weigt 
Srinivasan Subramaniam
How to eliminate the invert syrup from biscuit recipe ?
How to eliminate the invert syrup from biscuit recipe ?What are the pros and cons ?
Srinivasan Subramaniam
Orange cream recipe for wafer biscuit
Can any body suggest me the recipe of orange cream for sandwich wafer biscuit? 
Srinivasan Subramaniam
Shrinkage of the dough
Shrinkage of the dough after chipping why Hi Fatih need Scientific answer I spoke about the strength of gluten (meaning what is the strength alone is enough to be a cause in shrinking ) The othe...
Srinivasan Subramaniam
Maximum % of lecithin amount in sandwich cream filling
What is the maximum amount of soy lecithin that is acceptable in a sandwich cream filling, without impacting cream fat crystallization?
Srinivasan Subramaniam
What packaging techniques would protect the biscuits from breaking?
I am doing a task at school where I have to make and design biscuits.  What packaging techniques would protect the biscuits from breaking
Srinivasan Subramaniam
Cooling conveyor
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more...
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