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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
355 biscuits
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TechTalks
All (270) Articles (3) TechTalk (266)
Mrs Beyhan Ozenli
crunchy savoury deposit cookie recipe
can anybody share different type of cruncy savoury deposit cookie recipe.. thnks
Mrs Beyhan Ozenli
crunchy savoury deposit cookie recipe
can anybody share different type of cruncy savoury deposit cookie recipe.. thnks
Mrs Beyhan Ozenli
dough stick on forming roller
dear all, photo attached show the scenario during forming process of modified starch based dough.  the dough do not contain any flour thus , no gluten is form .  any one had come across this issue bef...
Featured products
Equipment WCM Wirecut Machine produced by Reading Bakery Systems
Reading Bakery Systems
WCM Wirecut Machine
The Thomas L. Green GenesisPRO Series WCM Wirecut Machine provides piece-weight accuracy and reliability when creating a variety of cookies,...
Equipment Standart Type Endless Conveyor Band produced by Bezband Textile Ltd.
Bezband Textile Ltd.
Standart Type Endless Conveyor Band
Used in biscuit production. No seam Continuous warp threads Homogeneous thickness on the belt is obtained 20 warp threads in 1 cm...
Mrs Beyhan Ozenli
i need standard operating procedure for biscuit factory
Good morning my dear friends.For my last question, i got help from Mr.Aurangazeb Khan and another madam.Thanks a lot to both of them. Now kindly help me to stabilise and implement new systems in our...
Mrs Beyhan Ozenli
What could be the possible reasons of hard bite in molder biscuits?
What could be the possible reasons of hard bite in molder biscuits.
Mrs Beyhan Ozenli
Long term course to learn biscuit technology in depth.
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .  I want to learn yhe entire process like; ingredients, about manufacturing equipments requir...
Mrs Beyhan Ozenli
Seasoning for Potato crackers
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit...
Mrs Beyhan Ozenli
Seasoning for Potato crackers
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit...
Mrs Beyhan Ozenli
What could be the possible reasons of hard bite in molder biscuits?
What could be the possible reasons of hard bite in molder biscuits.
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
Cama Group Equipment Manufacturer from Italy logo
Cama Group
Cama Group is a leading supplier of advanced technology end-of-line packaging systems, continuously...
Italy
Mrs Beyhan Ozenli
Biscuits
Biscuits making weight is main important .  T shape is very good making but an width increase is damge or alternation created
Mrs Beyhan Ozenli
Replacement for INS102
Is there any replacement for color INS 102? Recently I saw INS 102 is bad for health
Mrs Beyhan Ozenli
Cheese Crackers, puffing, hard crust soft crumb
I am working on a cheese cracker, I am using fresh yeast at 0.9% also using chemical leaveners, SMBS, enzymes, dough conditioner in my formulation. After baking crackers are getting hard outside and s...
Mrs Beyhan Ozenli
Cheese Crackers, puffing, hard crust soft crumb
I am working on a cheese cracker, I am using fresh yeast at 0.9% also using chemical leaveners, SMBS, enzymes, dough conditioner in my formulation. After baking crackers are getting hard outside and s...
Mrs Beyhan Ozenli
Potato biscuit
Hello great people . I am running a factory and planning a new product in our company. I was planning to incorporate potato and biscuits or crackers. For the same i was looking for guidance from all y...
Mrs Beyhan Ozenli
What could be the possible reasons of hard bite in molder biscuits?
What could be the possible reasons of hard bite in molder biscuits.
Mrs Beyhan Ozenli
Required documents for HACCP
Dear All, I am working in Nigeria ,heading a biscuit factory.i want to introduce HACCP ,can anyone help me with the required documents please?? My ID gs1965tnj@gmail.com.Thanks
Mrs Beyhan Ozenli
How to avoid shape changing in crackers?
Sir, We are producing centre filled farmented bear shape crackers. After forming the dough piece shape is ok. But after oven crackers, the shape is changing. Crackers going to be larger in width and...
Mrs Beyhan Ozenli
Required documents for HACCP
Dear All, I am working in Nigeria ,heading a biscuit factory.i want to introduce HACCP ,can anyone help me with the required documents please?? My ID gs1965tnj@gmail.com.Thanks
Mrs Beyhan Ozenli
What is the difference in between water soluble flavors and oil soluble flavours?
Hi Dear All Group Members . Please can you tell to me in biscuits production, when you selecting the flavours, what are the characteristics must need to check? What is the difference between water so...
Mrs Beyhan Ozenli
What is the difference in between water soluble flavors and oil soluble flavours?
Hi Dear All Group Members . Please can you tell to me in biscuits production, when you selecting the flavours, what are the characteristics must need to check? What is the difference between water so...
Mrs Beyhan Ozenli
How to avoid shape changing in crackers?
Sir, We are producing centre filled farmented bear shape crackers. After forming the dough piece shape is ok. But after oven crackers, the shape is changing. Crackers going to be larger in width and...
Mrs Beyhan Ozenli
Required documents for HACCP
Dear All, I am working in Nigeria ,heading a biscuit factory.i want to introduce HACCP ,can anyone help me with the required documents please?? My ID gs1965tnj@gmail.com.Thanks
Mrs Beyhan Ozenli
What type of Mixer is better for deposited cookies
What would be ideal mixer type for deposited cookies and why? I have seen factories using Horizontal Mixer and also Planetary mixer but none have been able to explicitly tell me the reason for one ove...
Mrs Beyhan Ozenli
Natural alternatives for gluten modification in biscuit doughs
What would be the best natural alternatives to SMS, L-cysteine, enzymes for wheat flour gluten modification in hard biscuit dough processing ?
Mrs Beyhan Ozenli
Cracker ovens
What would be the best specification for a hybrid oven to bake (1) snack crackers, 'Ritz' type and (2) cream crackers
Mrs Beyhan Ozenli
How we can increase or decrease biscuit/cracker size until can packaging them well?
How we can increase or decrease biscuit/cracker size until can packaging them well?
Mrs Beyhan Ozenli
Invert Syrup replacer
what could be the invert syrup replacers without affecting the quality of product? plz suggest some good cost effective way or we can reduce its use by combination with another ingredient?
Mrs Beyhan Ozenli
What are the basic recipes for biscuits production?
What are the basic recipe for biscuits production. I need your help.
Mrs Beyhan Ozenli
Bakers Brand Architecture
What is the brand Architecture of Bakers Biscuits South Africa?
Mrs Beyhan Ozenli
Fruit Flavour - Cream
Hi All Group Members  Please can you suggest me which kind of food grade acid  can possible to used for flavor enhancing. I used malic acid for Orange filling  alone with citric and ascorbic. I need...
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