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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.
290 biscuits
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Orange cream recipe for wafer biscuit
Can any body suggest me the recipe of orange cream for sandwich wafer biscuit? 
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...
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?
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
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...
CAKES
Any one can suggest how to improve the texture and eating quality in cakes which is made without egg.   How to bring the texture as same as egg cakes in egg less cakes.  what is the recipe mantra to...
Natural alternatives for gluten modification in biscuit doughs
What would be the best natural alternatives to SMS, L-cysteine, enzymes for wheat flour gluten modification in hard biscuit dough processing ?
Rotary moulder pressure roll
What is the recommended high and low hardness range for the rubber covered pressure roll? Generally what life may be expected in working hours?
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...
Topping salt detaching from crackers between application and packaging
What is the best way to assure that the topping salt in crackers will not detach from the product until packaging? Is there any better salt type or salt crystal weight for this? what is the best dista...
Is there any relationship in the final quality of Biscuits & the fineness of SBC?
Is there any relationship in the final quality of Biscuits & the fineness of SBC?
Best dough piece forming equipment for cookies with high amount of chocolate chips
What is the best equipment configuration for making wire-cut/extruded cookies with high amount (>20%) of chips, without damaging them, at a relatively high speed (>90 cuts per minute)?
What type of Mixer is better for deposited cookies
What would be ideal mixer type for deposited cookies and why? I have seen factories using Horizontal Mixer and also Planetary mixer but none have been able to explicitly tell me the reason for one ove...
How does the quality of the Biscuits vary / change with melting point or slip melting point of HVF or HVO?
How does the quality of the Biscuits vary / change with melting point or slip melting point of HVF or HVO?
How to increase and decrease of dough weight?
The prinspel of how to incres and decres of dogh weigt 
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.