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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.
300 biscuits
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All (207) Articles (1) TechTalk (204)
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...
Featured products
Equipment Fixed rotary moulds with interchangeable rings produced by Errebi Technology
Errebi Technology
Fixed rotary moulds with interchangeable rings
The range of rotary moulds, both single-cylinder and paired, feature non-toxic interchangeable rings and comply with food standards. The rot...
Equipment Pack 301 LS horizontal flow wrapper produced by Syntegon
Syntegon
Pack 301 LS horizontal flow wrapper
Application information Products With the continued growth and product diversification in the global biscuit market, flexibility and a...
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 ?
Featured companies
Padovani Equipment Manufacturer from Italy logo
Padovani
PADOVANI, a name granting a vast and proven experience in the design and manufacture of molds, equip...
Italy
Arnott’s Group Biscuit Manufacturer from Australia logo
Arnott’s Group
Arnott’s portfolio of brands includes household names like Tim Tam, Shapes, Iced VoVo, SAO, Vita-Wea...
Australia
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...
Srinivasan Subramaniam
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...
Srinivasan Subramaniam
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 ?
Srinivasan Subramaniam
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?
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
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...
Srinivasan Subramaniam
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?
Srinivasan Subramaniam
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)?
Srinivasan Subramaniam
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...
Srinivasan Subramaniam
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?
Srinivasan Subramaniam
How to increase and decrease of dough weight?
The prinspel of how to incres and decres of dogh weigt 
Srinivasan Subramaniam
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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