Home
/
People
/
Mrs Beyhan Ozenli
Mrs Beyhan Ozenli Bakery Consultant in Bakery Technical Consultancy and Consultant
Mrs Beyhan Ozenli
Bakery Technical Consultancy
Bakery Consultant
355 biscuits
Show User Info
Latest activity
All (270) Articles (3) TechTalk (266)
Mrs Beyhan Ozenli
Pretzel production (soda-coated crackers)
Could you help us with pretzel production (soda-coated crackers) ? Which do technic you recommend: Rotary mold/ Rotary cutter/ Extruder I appreciate any help you can provide.
Mrs Beyhan Ozenli
Long shelf life castella cake
Is there anyone who has experience in producing castella cake (minimum 40% egg in recipe) with a long shelf life of minimum 6 months that I can contact?
Mrs Beyhan Ozenli
Gluten Free Cream Wafers
We are planning to make 100% gluten free wafers with millets. We have tried the following batter recipe. BATTER RECIPE INGREDIANTS QTY ( KGS) WATER 22 JOWAR FLOUR 4 MAIZE STARCH 3 TOPICA STA...
Featured products
Equipment Cold fat dosing produced by CEPI Spa
CEPI Spa
Cold fat dosing
Cold dosing of fat, margarine and butter in paste form, through a closed system that allows total control on the temperature of the product...
Equipment Mixer type RMN produced by Apinox srl
Apinox srl
Mixer type RMN
This mixer type is manufactured only in the “INOX” version, that is to say with the main chassis made of 304 stainless steel....
Mrs Beyhan Ozenli
Optimal Baking Profile for Rotary Moulded Shortbread
Can you advise of rotary moulded shortbread baking profile?
Mrs Beyhan Ozenli
Fruits in Biscuits
I want to make biscuits with dried fruits such as blueberry, strawberry and the likes. What would the requirements for the fruits be and what would the process be?
Mrs Beyhan Ozenli
Injection-soft cookies
Hello, I would be interested in some details about obtaining some soft stuffed cookies on industrial line. If there is an injection part after baking, what should the filling be like (for example, the...
Mrs Beyhan Ozenli
Petit beurre
Is it possible to get recipe for butter laminated biscuit like petit beurre and mixing procedure? Thanks in advance
Mrs Beyhan Ozenli
Petit beurre
This is our recipe for butter biscuit like petit beurre finger style: Palm oil shortening 15kg 4% Sugar 60kg 16% Premix vitamin 0.2kg 0.05% Lecithin 1.5kg 0.4% Whey 1kg 0.27% Ammonium bicarbonate 3kg...
Mrs Beyhan Ozenli
Petit beurre
This is our recipe for butter biscuit like petit beurre finger style: Palm oil shortening 15kg 4% Sugar 60kg 16% Premix vitamin 0.2kg 0.05% Lecithin 1.5kg 0.4% Whey 1kg 0.27% Ammonium bicarbonate 3kg...
Featured companies
SternEnzym Ingredients from Germany logo
SternEnzym
Since its founding in 1988, SternEnzym has developed enzymes and enzyme systems to meet the challeng...
Germany
IMA FLX HUB Equipment Manufacturer from Italy logo
IMA FLX HUB
IMA FLX. The One Stop Supplier For Flexible Packaging solutions.
Italy
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.
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...
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...
1 2 3 4 … 9