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Rasika Ekanayake
Rasika Ekanayake Biscuits Consultant and
Rasika Ekanayake
Biscuits Consultant
160 biscuits
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Latest activity
How to calculate the proper cooling time for soft and hard dough type biscuits?
Hi  Please can any one tell how to calculate the proper cooling time for soft and hard dough type biscuits . What is the standard cooling time of different verities of biscuits ( hard dough, soft dou...
Cream Cracker Faults & Remedies
Cream Cracker Faults & Remedies
Cream Cracker Faults & Remedies
Introduction of Biscuit Industry in West and Central Africa
Introduction of Biscuit Industry in West and Central Africa
Major Biscuits Category, availability and produced in West & Central Africa, customer profile, and biscuit consumption pattern.
Development of off-Flavours in biscuits
Development of off-Flavours in biscuits
The speed of development of this type of rancidity is particularly related to the presence of moisture, certain metal ions and certain wavelengths of light.
Hard Dough
Dear All,  I am producing hard dough crackers biscuit like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in dough! If i do thisঃ 1. How many...
Cooling System
Dear All Group Members  Please let me know cost effective cooling system for the biscuits packing area . waiting for your valuable feedback. Regards Rasika    
caramel filling recipe for wafers
I need caramel filling recipe for wafer. but do not migration from caramel to wafer sheet. low aw recipe ..to keep its softness during 6 months shelf life..thnx
Encrusted Cookies
Dear Group Members  Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through  this discussion ....
Wafer
Dear All Group Members  Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here . R...
Encrusted Cookies
Dear Group Members  Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through  this discussion ....
sesame / wheat germ rancid issue
hi guys, im having quality issue in cookies which have sesame and wheatgerm in. the product packed in aluminium foil and went rancid in just 3-4 months. any solutions towards this? should i introduce...
Lecithin substitute for gluten free lat wafer sheets
Hello Does anyone know of an alternative to lecithin used in flat wafer batters  beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
Wafer
Dear All Group Members  Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here . R...
Analyzing biscuits
Dear all, Anybody that would like to share any thoughts with regards to analyzing methods for biscuits? Mainly on T/A equipment. What do you find most relevant ? Could be hardness, crispiness, au...
Food Colours
Dear All Group members  Please can any one explain about the following mention definitions about the food colors, Primary Synthetic Food Colours Blended Food Colours Lake Food Colours wai...
acidulant
Dear All, I need to know alternatives acidulant for baking powder instead of Sapp.(slow reaction for short biscuit)
Heat treatment of flour
Dear All, How heat treatment affects the biscuit flour? Is this usual aplication or not?
Wafer
Dear All Group Members  Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here . R...
Flavour suggestions
Dear All Members Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy )  Regards Rasik 
Flavour suggestions
Dear All Members Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy )  Regards Rasik 
Flavour
Dear All Group Members  Please can possible to advise , how to replace the Milk  Butter & Cocoa Powder  totally from the law cost Short Dough type biscuits for mass market production .  Regards ...
Cracker development
I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.
Flavour
Dear All Group Members  Please can possible to advise , how to replace the Milk  Butter & Cocoa Powder  totally from the law cost Short Dough type biscuits for mass market production .  Regards ...
Back side color problem
Dear all Any can help on attached image, hard biscuit “Small Size” always show  white color in back side  It is oven issue or recipe issue ?  I have hyper oven 32 m (1 direct gas, 2 zones), we in...
Emulsifier
Dear All Group Members,  According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ? ...
Emulsifier
Dear All Group Members,  According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ? ...
Laboratory Equipment
Dear All Group Members I need to know the best solution for packet leak detection method  for biscuits and chocolate industry.  If you know any commercial brand or names please let me know .   Regar...
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.
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...
Why sodium meadisulfide amount changes with the dough?
Why sodium meadisulfide amount changes with the dough