Fatih Altunbay
plant manager/ Food Engineer
0 biscuits
Show User Info
Bio
plant manager
User points
Biscuits 0
Resolved questions 0
Tech talks questions 0
Published articles 0
Conference lecture 0
Biscuit People Academy 0
Latest activity
Fatih Altunbay
answered a question
18 January 2023
Weight of the Dough
Dear all,
do you have any calculation for deciding theoretically for a given size of the mould say in mm L-225X W-89*X H-43? What is the bread dough or Rusk Dough to be divided so that I get full m...
Fatih Altunbay
answered a question
16 January 2023
Protein crunchy wafer - How to get the filling to be more spreadable?
Hello,we are developing new protein enriched wafer. To get the optimum level of protein content, we put 25% milk protein isolate inside of the filling, but our main problem is how to get the filling t...
Fatih Altunbay
wrote article
16 January 2023
Basic Factors to Control Chocolate Processings
Chocolate flow processing
Featured products
Gocmen Machine Ind. ltd. Co.
Dough Mixer Z Type
Features:
It is specially designed for various hard biscuit-style doughs
It is double walled
The mixer's bowl and anchors, fro...
IL GRANAIO
Vivo Plus
Vivo Plus retards the staling process and increases the shelf life of bakeryproducts, which will maintain a very high level of softness. Its...
Fatih Altunbay
answered a question
25 May 2022
Water migration in cream filled puff pastry
Hi i'm making some mini puff pastry rolls filled with cream, the filling cream is made 50% fat, 47% sugar and 3% flavor. But in a time lapse of one week , the pastry roll turns wet and the fillin...
Fatih Altunbay
answered a question
20 March 2022
Steel Band Stickiness Greasing Problem
We are the manufactures of chocopie, we face sickness issue in our steel band while running the base cake. Can you please suggest the process of steel Band Waxing to eliminate sticking? We tried band...
Fatih Altunbay
answered a question
24 July 2021
HEAT INPUT REQUIRED
Dear onesCan any one tell me how to calculate the Heat energy required to bake one kg of biscuits or one square meter of oven area. Pl consider the moisture loss as 18% when you have 100kgs dough. ...
Fatih Altunbay
answered a question
18 October 2020
Problems with mold and product longevity
Greetings
I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondan...
Fatih Altunbay
answered a question
18 October 2020
What is the best way to test products for shelf life in short time?
What is the best way to test products for shelf life in short time? Our product is plain flat wafer. We are currently shocking our packaged wafers in different environments several times. What is your...
Featured companies
