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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
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...
Featured products
Ingredients Protein enrichment of your cookies with Nutrilac® whey protein produced by Arla Foods Ingredients
Arla Foods Ingredients
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...
Equipment Hollow Wafer Line produced by Gocmen Machine Ind. ltd. Co.
Gocmen Machine Ind. ltd. Co.
Hollow Wafer Line
Features: It is a machine for depositing (one shot) the cream on hollow wafer sheets Can be produced in different sizes and shapes
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
Featured companies
Padovani Equipment Manufacturer from Italy logo
Padovani
PADOVANI, a name granting a vast and proven experience in the design and manufacture of molds, equip...
Italy
SUPER Biscuits - FOZKUDIA Industrial Lda Biscuit Manufacturer from Angola logo
SUPER Biscuits - FOZKUDIA Industrial Lda
Visit us @ www.fozkudia.com
Angola
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...
Mrs Beyhan Ozenli
Gluten free stick cracker
Can u share any gluten free stick cracker  industrial recipe.. as a rotary cutter and extruder 2 type recipes pls..
Mrs Beyhan Ozenli
shortbread
can you advice me shortbread production machinery supplier . but especially focus on shortbread..  thnks
Mrs Beyhan Ozenli
micro ingredients dosing systems for biscuits mixers
what kind of auto dosing systems for micro ingredients for mixers are available. which companies are giving these services reliable? for bulk ingredients what could be the possible companies who are p...
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
Vertical spindle mixer for sponge dough
Hi guys, just wanted to know how prevalent are the vertical twin spindle mixer still used in the industry for mixing of Sponge dough for crackers ? In the olden days, it was quite common but as I unde...
Mrs Beyhan Ozenli
Savoury cracker biscuits
Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit  What are the possible mehods to open up structure of a savour...
Mrs Beyhan Ozenli
Cracker began to increase its width, problems in box.
The product (saltine cracker scrap less mold) began to increase its width. Why may this happen? How can I fix it? Than You
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
Cracker began to increase its width, problems in box.
The product (saltine cracker scrap less mold) began to increase its width. Why may this happen? How can I fix it? Than You
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