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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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TechTalks
All (260) Articles (3) TechTalk (257)
Mrs Beyhan Ozenli
Biscuit hardness problem
Hello everyone, I have a problem with hard biscuit production, similar to petit beurre. We are working on a diesel oven with 3 burners, each has separate temperature control. upon cooling the biscu...
Mrs Beyhan Ozenli
Opened chocolate covered wafer biscuits
Hello dears, We are producing a wafer biscuit filled in layers with a flavored filling. The filling is made with fat, whey powder and maltitol.   Basically like this ones:  https://www.123rf.com/ph...
Mrs Beyhan Ozenli
Cosultant-business partner
I am looking for a technologist-business associate, with experience in sugar-free cookies. I am willing to offer up to 20% of my company in Romania. Physical presence is required, at least at the begi...
Featured products
Biscuits Premium Crackers: Sea Salt & Pepper produced by Consolidated Biscuit Co. Ltd.
Consolidated Biscuit Co. Ltd.
Premium Crackers: Sea Salt & Pepper
Devon Premium Crackers with Sea Salt & Black Pepper is a new product being launched in November 2016. The product is a li...
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...
Mrs Beyhan Ozenli
puffed rice cake production consultant
do u know any consultant who knows rice cake production ? I have a customer who wants to install new rice cake production line in India Im so busy.. I will advice someone  thnx
Mrs Beyhan Ozenli
Caramel biscuits
Hello I want to ask the specialists for help.  To contact me for soft and hard biscuit recipes And can i help me with a caramel cookie recipe? Thank you very much
Mrs Beyhan Ozenli
Butter Biscuits
I would like to develop a range of biscuits (butter biscuits) similar to the BELMONT biscuits from Aldi (chocolate Brandenburg Gate image) and Lidl SONDEY biscuit (chocolate sailing ship image). I wil...
Mrs Beyhan Ozenli
Diabetes Biscuit
Dear Sir,  I need a recipe of diabetes or sugar free biscuit. Can you plz  help me? 
Mrs Beyhan Ozenli
Granola recipe - looking for a consultant
Hello, I am looking for someone with experience with professional granola recipes for a new product development. If you are interested or if you know someone who would be, please send me the ema...
Mrs Beyhan Ozenli
Biscuit book
Where I can find Biscuit, Cookie and Cracker Process and Recipes book 1st Edition by Mr. Iain Davidson? 
Featured companies
AB Enzymes Ingredients from Germany logo
AB Enzymes
Since 1907 AB Enzymes is a leading industrial biotech company specialized in enzymes and application...
Germany
Koestlin HR Biscuit Manufacturer from Croatia (Hrvatska) logo
Koestlin HR
Who's responsible for tasty flour-confectionery products? Koestlin is a Croatian company with a 100-...
Croatia (Hrvatska)
Mrs Beyhan Ozenli
Improvement of shelf life and stability of recipe for hardough biscuits
I manufacture an artisan recipe for hard dough biscuits/crackers.  I use natural ingredients only, no preservatives.  The main ingredients are wheat flour, vegetable shortening, instant dry yeast fo...
Mrs Beyhan Ozenli
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...
Mrs Beyhan Ozenli
protein oven baked legume snack cracker
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life. 
Mrs Beyhan Ozenli
gluten free wasa cracker
anybody  has any experience on gluten free wasa cracker /breadcrisp process ? 
Mrs Beyhan Ozenli
Fat
Dear Sir,  We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help: 1 . How can i reuse this...
Mrs Beyhan Ozenli
Hard Dough Biscuit
Dear sir,  I am using Sodium Lactate additives in hard dough fermented crackers biscuit. Now due to absent of this ingredient i can not run my production. Now i need to know plz, if i delete this fro...
Mrs Beyhan Ozenli
Fat
What is the main difference  between slip melting point & SFC(Solid fat content) of Fat.
Mrs Beyhan Ozenli
Seeking recipe for biscuit made from ginger, hazelnuts and lemon
Hello everyone, I want biscuit recipe that that is made of ginger, lemon and hazel nuts. Please send to my email -********@gmail.com
Mrs Beyhan Ozenli
High Energy Biscuit
Hello, We need specialized technology advice to develop and produce high energy biscuit for WFP. We had tried in the past, but 24 months of shelf life is our challenge with rancidity issues. We are p...
Mrs Beyhan Ozenli
Malted milk biscuits
Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough And beside the fat, what is the main difference between the two dough types?  Thank you 
Mrs Beyhan Ozenli
Vegetable palm Shortening melting point
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
Mrs Beyhan Ozenli
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
Mrs Beyhan Ozenli
Oven for water cracker
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
Mrs Beyhan Ozenli
Fat for cream filling in sandwiching secondary process
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
Mrs Beyhan Ozenli
Packagin is simple
Packaging is simple I do regularly look into the questions posed in the techtalks. It calls my attention that there are few questions on packaging. Apparently, packaging does pose little proble...
Mrs Beyhan Ozenli
Cracker
Cream  cracker biscuit wet size and dry size standard 
Mrs Beyhan Ozenli
How to change a dry texture feeling of an integral fermented cracker?
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I...
Mrs Beyhan Ozenli
Additive in biscuit
After 2/3 weeks of production the vitamin premix smell is perceiving and giving a odd taste feeling. We are using 1% vitamin premix. Can you please suggest a solution ?
Mrs Beyhan Ozenli
Semolina biscuits - vegan biscuit on short dough machinery made with less sugar
Dear, I would like to produce a vegan biscuit on short dough machinery made with less sugar, using fruit paste and (corn) semolina. Hand kneaded I get a more or less processable dough, but when mixed...
Mrs Beyhan Ozenli
vegan cookie without egg
for vegan type cookie .. can u advice egg replacer ingredients? not whey or like animal derivative ingredients pls..
Mrs Beyhan Ozenli
minimum 6 months big size chewy cookie recipe
can u share minimum 6 months big size chewy soft cookie recipe ?
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