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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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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?
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...
Cracker
Cream  cracker biscuit wet size and dry size standard 
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...
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 ?
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...
vegan cookie without egg
for vegan type cookie .. can u advice egg replacer ingredients? not whey or like animal derivative ingredients pls..
minimum 6 months big size chewy cookie recipe
can u share minimum 6 months big size chewy soft cookie recipe ?
high Protein and collagen cookie recipe and regulation
For high protein cookie or protein source cookie .. there is a regulation but I want to use collagen in cookie recipe.. do u know collagen regulation in bakery? what is the minimum dosage  to get posi...
high Protein and collagen cookie recipe and regulation
For high protein cookie or protein source cookie .. there is a regulation but I want to use collagen in cookie recipe.. do u know collagen regulation in bakery? what is the minimum dosage  to get posi...
minimum 6 months big size chewy cookie recipe
can u share minimum 6 months big size chewy soft cookie recipe ?
vegan cookie without egg
for vegan type cookie .. can u advice egg replacer ingredients? not whey or like animal derivative ingredients pls..
accelerated shelf life test of biscuit
Can u share about accelerated shelf life test analyse details bakery... especially biscuit..
gluten free rotary cutter sweet biscuit and salty cracker recipes
anybody help me for gluten free rotary cutter sweet biscuit and salty cracker recipes? for only rotary cutter sytem.. no rotary moulder pls..
Post bake jam deposite on cookie
Dear all , as mentioned on the topic , I faced an issue when the jam (aw0.5)deposit on the cookie ,it turns really soggy after 3-4 months where I expected to stay crispy for a year. Any possible ways...
Fat blooming solution
What is the solution for eliminating or reducing fat blooming? 
Soft cookies line specification
Need help for making production line specification of soft cookies line such as :  1. Wire cut 2. Deposited  3. Fruit filled 4. Capacity : 500kg/hr 5. Fuel : LPG Could you help me.
Contact of machine Manufacturer
Please provide me the address of manufacturer for dividing and rounding  machine ,Rotary oven, slicing machine of toast biscuit production.
Encrusted Cookies
Dear Group Members  Please can anyone suggest me the Encrusted Cookies filling chocolate, which kind of fat need ?. If you know any good supplier please send me the details through  this discussion ....
Cheese sprinkled on top of buns
Dear all, Last year, I tried a burger bun, guess it was from a company in UK, with melted cheese on the surface. Basically it is a cheese sprinkling process directly after the proofer and prior enter...
Lecithin substitute for gluten free lat wafer sheets
Hello Does anyone know of an alternative to lecithin used in flat wafer batters  beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prev...
Rotary moulder product in hybrid oven (dgf/convection)
Hello everyone... lately I find it a little difficult to find a correct cooking diagram when I have to cook a rotary moulder product with the first 2 or 3 zones dgf; it does not develop well and I am...
sesame / wheat germ rancid issue
hi guys, im having quality issue in cookies which have sesame and wheatgerm in. the product packed in aluminium foil and went rancid in just 3-4 months. any solutions towards this? should i introduce...
Food Colours
Dear All Group members  Please can any one explain about the following mention definitions about the food colors, Primary Synthetic Food Colours Blended Food Colours Lake Food Colours wai...
Analyzing biscuits
Dear all, Anybody that would like to share any thoughts with regards to analyzing methods for biscuits? Mainly on T/A equipment. What do you find most relevant ? Could be hardness, crispiness, au...
Baking thick chocolate chips cookies
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diam...
Flavour
Dear All Group Members  Please can possible to advise , how to replace the Milk  Butter & Cocoa Powder  totally from the law cost Short Dough type biscuits for mass market production .  Regards ...
Flavour suggestions
Dear All Members Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy )  Regards Rasik 
granola muslie cookie recipe
can anybody help me for granola muslie cookie puffed structure recipe?  not include so much wheat flour.. or not included any wheat flour recipe.. only puffed cereal raw materials + binding solution c...
Emulsifier
Dear All Group Members,  According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ? ...