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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Bio
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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Biscuits 350
Resolved questions 270
Tech talks questions 60
Published articles 20
Conference lecture 0
Biscuit People Academy 0
Latest activity
Srinivasan Subramaniam
asked a question
21 November 2017
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
answered a question
21 November 2017
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
answered a question
21 November 2017
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?
Featured products
Bakery Academy
Product Reformulation Course (Physical)
This course focuses on critical ingredient adjustments, such as sugar, fat, and sodium reduction, while enriching with healthier, nutrient-d...
SUPER Biscuits - FOZKUDIA Industrial Lda
MARIA
Thin, round, and crunchy with a soft buttery aroma and caramelized notes.
Srinivasan Subramaniam
answered a question
21 November 2017
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
answered a question
21 November 2017
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
answered a question
21 November 2017
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
answered a question
21 November 2017
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
answered a question
16 November 2017
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
answered a question
16 November 2017
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?
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Srinivasan Subramaniam
answered a question
16 November 2017
How to increase and decrease of dough weight?
The prinspel of how to incres and decres of dogh weigt
Srinivasan Subramaniam
joined
16 November 2017
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.