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Mrs Beyhan Ozenli
Mrs Beyhan Ozenli Bakery Consultant in Bakery Technical Consultancy and Consultant
Mrs Beyhan Ozenli
Bakery Technical Consultancy
Bakery Consultant
330 biscuits
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All (260) Articles (3) TechTalk (257)
Mrs Beyhan Ozenli
Advice on a generic recipe and a generic process of Snack fish Crackers type?
Hi and good morning.  I'm trying to develop some crackers like whales or gold fish , I have tried everything but I couldn't get the texture (hollow n flaky) and the flavor. So I'm here. Can you help m...
Mrs Beyhan Ozenli
Biscuit paste
Hello Techs, I am trying to develop a product similar to biscuit paste. I have found Lotus biscuit spread is getting popular in African countries. Can anybody suggest the recipe for a caramel biscuit...
Mrs Beyhan Ozenli
Cake Technologists
Hello everyonewe in Iran looking for a Cake production technologist, for commissioning cake products, please if you can or know someone who can participate in this project.
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Equipment DymoMix - It is all about hydration produced by Zeppelin Systems GmbH
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YOUR GUARANTEE FOR PREMIUM DOUGH The DymoMix® works extremely quickly and dust-free, producing doughs with a homogeneous consistency....
Ingredients Protein enrichment of your cookies with Nutrilac® whey protein produced by Arla Foods Ingredients
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Protein enrichment of your cookies with Nutrilac® whey protein
Cookies should be crunchy and have a good snap when eaten. They are also often characterised by a delightfully chewy centre. Even a small...
Mrs Beyhan Ozenli
Cookies
I need help to make chocolate chip cookies similar to GRIESSON cookies 
Mrs Beyhan Ozenli
Where to Find Natural Leavening Agent?
Hello everyone,I'm trying to find a leavening agent (not yeast, steam or any other conventional leavening agent) that I can use for crackers that are made of natural ingredients only. The ingredients...
Mrs Beyhan Ozenli
Brown rice crackers with easy melting effect
Hi everyone. My team and I are trying to develop a recipe for baked gluten free & allergen free (incl lactose) snack with the brown rice flour being dominant ingredient. The aim is to have a crunc...
Mrs Beyhan Ozenli
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...
Mrs Beyhan Ozenli
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...
Mrs Beyhan Ozenli
Rotary Moulded Crackers
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder,  The product visually looks really good and very similar to the branded version but I keep getting comments from the...
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Arla Foods Ingredients Ingredients from Denmark logo
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Arla Foods Ingredients is a leading whey ingredient supplier for early life nutrition, baking, dairy...
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Bakery Solutions Consulting from Pakistan logo
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On-site and Online Consultancy/Training in Product Development of Biscuits, Crackers,Wafers,Cakes an...
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Mrs Beyhan Ozenli
Baking thin crackers
Hello! We are a young company that manufactures crackers made from brewer's spent grain, in an artisanal way. Our crackers are thin (1 mm thick). My problem is that I can't cook my crackers evenly and...
Mrs Beyhan Ozenli
Nuts in Cracker
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in adv...
Mrs Beyhan Ozenli
Cheese Crackers like snack crackers? Suggestion in either the mixing process and  or oven profile?
We are having an issue baking the mini cheese cracker moisture out and and puffing up.  We are looking for a flat cracker like snack crackers. We are currently using an 8 hour fermentation process. We...
Mrs Beyhan Ozenli
Lye bath for salty sticks snacks
Hello everyone, can anyone answer me what is the recommended temperature and concentration of lye bath for treating pretzels and sticks type of snacks? Thank you.
Mrs Beyhan Ozenli
Chocolate filling
Good Day I am planning to produce chocolate filling using a ball mill machine. This filling will be encrusted in a cookie. What is the best heat stable fat to use to avoid burning of the filling and a...
Mrs Beyhan Ozenli
Biscuit formulation
What is the maximum quantity (%) of BRAN we can add in formulating a high fiber biscuit with good volume ?What are some other ingredients that can be used to add fiber without affecting the volume of...
Mrs Beyhan Ozenli
Rotary Moulded Crackers
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder,  The product visually looks really good and very similar to the branded version but I keep getting comments from the...
Mrs Beyhan Ozenli
Thermoforming packaging materials suppliers
Hello everybody, can someone send me the contacts of the manufacturers of thermoforming plastic packaging materials (blister packaging)? Does anyone have experience with this type of packaging? The...
Mrs Beyhan Ozenli
Is it possible to add some kind of material to increase the severity of the biscuits?
Hello everyone  I make salted biscuit sticks. But I want to increase the strength of biscuit sticks.  Is it possible to add some kind of material to increase the severity of the biscuits? Thank yo...
Mrs Beyhan Ozenli
Non-sweet moulded biscuits
Hello, Does anybody know about non-sweet or salted moulded biscuits in market, filled or not? Is it possible to replace sugar in its recipe with an ingredient not so expensive, keeping at least par...
Mrs Beyhan Ozenli
Steps to Determining Packaging
Steps to Determining Packaging
The packaging is a very important factor in food processing that contributes to the shelf-life, quality, and appeal of products. Packaging materials can add or eliminate costs, demonstrate to consumer...
Mrs Beyhan Ozenli
Lactic acid use in laminated biscuits
Hello, Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.  Thanks in advanc...
Mrs Beyhan Ozenli
colour in almond biscuits
hello, we produce in a small factory almond biscuits known as Biscotti. They are cutted after baking. So you see in the biscuits section the almond sliced.  After 5-6 months the colour of the almon...
Mrs Beyhan Ozenli
salt + oil spraying in biscuits
Dear fellow members,I was presented with a biscuit sample with the following characteristics:shape: almost completely rounddiameter: around 8 mm (looks like a chickpea!)texture and crunchiness: simila...
Mrs Beyhan Ozenli
Garibaldi Biscuit
Hello everyone Thank you for providing a platform for those who are interested in the bakery and biscuit industry to gather and use the information of the professors. We are preparing ourselves to p...
Mrs Beyhan Ozenli
Wafer maker - Bench Top
Hi. May I know if there is any wafer maker machine (bench top) available in the market? Bench top type suitable for lab scale. I am wondering if ice cream cone waffle maker is suitable to be used to...
Mrs Beyhan Ozenli
Laminated Cracker Seasoning Application
Hello All, we here at Paradise Foods (Papua New Guinea) have been manufacturing crackers for 30 years with the same old seasoning/vegetable oil slurry spraying application that is continuing to have...
Mrs Beyhan Ozenli
Wafer maker - Bench Top
Hi. May I know if there is any wafer maker machine (bench top) available in the market? Bench top type suitable for lab scale. I am wondering if ice cream cone waffle maker is suitable to be used to...
Mrs Beyhan Ozenli
Food Colors Manufacturers
I need few good contacts of synthetic food grade colors manufacturers. Any lead in this regard will be appreciated. Thanks 
Mrs Beyhan Ozenli
Need help with Tray cleaning and Sugar spraying on biscuits
Hi, We are a traditional bakery SME out of India. We manufacture Osmania Biscuits with a wood-fired oven. We don't use any nonstick trays. We are currently facing a residue problem with the biscuit a...
Mrs Beyhan Ozenli
How to reduce swarf on biscuits from rotary moulder
Hi, Is there a way to reduce the excess dough around biscuits dropped from a rotary moulder? This recipe is close to shortbread, pressed through a Deighton Rotary Moulder 2200. There are the same res...
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