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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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All (276) Articles (3) TechTalk (272)
Mrs Beyhan Ozenli
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...
Mrs Beyhan Ozenli
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...
Mrs Beyhan Ozenli
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...
Featured products
Equipment MICROINGREDIENTS produced by CEPI Spa
CEPI Spa
MICROINGREDIENTS
Constantly innovated and highly customizable, Trimix is CEPI’s broad-spectrum station for the storing and dosing of powdered and granu...
Biscuits Tortica Original produced by Kraš Food Industry Plc
Kraš Food Industry Plc
Tortica Original
It is one of the most renowned Kraš brands. Made to a 50-years-old recipe, Tortica is reckoned among the best known Kraš br...
Mrs Beyhan Ozenli
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...
Mrs Beyhan Ozenli
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...
Mrs Beyhan Ozenli
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...
Mrs Beyhan Ozenli
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 ...
Mrs Beyhan Ozenli
Flavour suggestions
Dear All Members Please advise to me if you have any experience about EMD in bakery products ( Enzyme modified dairy )  Regards Rasik 
Mrs Beyhan Ozenli
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...
Featured companies
Bakery Solutions Consulting from Pakistan logo
Bakery Solutions
On-site and Online Consultancy/Training in Product Development of Biscuits, Crackers,Wafers,Cakes an...
Pakistan
Baker Pacific Ltd Consulting from United Kingdom logo
Baker Pacific Ltd
Process and engineering expertise for the biscuit, chocolate and confectionery industries.
United Kingdom
Mrs Beyhan Ozenli
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 ? ...
Mrs Beyhan Ozenli
Regarding Prawn Crackers
Hello great people of this group. My question is not exactly related to biscuits. I am wondering if any one can help me in Prawn Crackers. I am searching for a proper recipe of Prawn Crackers for indu...
Mrs Beyhan Ozenli
Bakestable cheese cream recipe
Can anyone help to me for bakestable cream cheese recipe for savoury? 
Mrs Beyhan Ozenli
Bakestable cheese cream recipe
Can anyone help to me for bakestable cream cheese recipe for savoury? 
Mrs Beyhan Ozenli
Laboratory Equipment
Dear All Group Members I need to know the best solution for packet leak detection method  for biscuits and chocolate industry.  If you know any commercial brand or names please let me know .   Regar...
Mrs Beyhan Ozenli
Can you recommend a manufacturer of the equipment? for packaging automation?
Looking for packing automation for a factory in Bulgaria. Can you recommend a manufacturer of the equipment?
Mrs Beyhan Ozenli
How to improve my product filling, shelf life & texture?
Hello, I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie. As you can see the picture attached, my product is a chocolate filled b...
Mrs Beyhan Ozenli
Mixed yeasts
Is it useful to combine 2 kinds of yeasts,natural and artificial at the same time?
Mrs Beyhan Ozenli
Lotus Biscuit Recipe
Experts I just found this forum on google, it is perfect idea :) Please I'm looking for Lotus biscuit recipes and method of mixing for our manufacturer. Any one can help us on ?
Mrs Beyhan Ozenli
Sugar grinding mill for sandwich cream preparation
Please let me know the availability of  sugar grinding mill for sandwich cream preparation with following requirements 1) Fineness of  the powdered sugar appoximatly 100  micrones 2) Temperature jus...
Mrs Beyhan Ozenli
Duncan Manley's Book
Hi guys, If possible, someone could send me the book of Duncan Manley's about Technology of Biscuits 4 edition? Thanks!!
Mrs Beyhan Ozenli
How to solve blisters problem in biscuits?
Why blisters problem in biscuits  ? what is the way to get rid of this?
Mrs Beyhan Ozenli
How to turn a mesh belt into steel band type solid surface belt with minimum cost ?
How to turn a mesh belt into steel band type solid surface belt with minimum cost ? Will PTFE fabric cover work?
Mrs Beyhan Ozenli
Digestive Biscuits Sales Information
The Food and Drink Federation is gathering some information regarding the sale of digestive biscuits in Austria, Croatia, Hungary, Poland, Slovakia and Slovenia. We would like to hear from companies...
Mrs Beyhan Ozenli
Method to get open structure in egg less cake
Dear All, Can any one suggest method to get open structure in egg less cake.  Even if it is slightly dry also ok.  What is the recommended pH to get the above texture.
Mrs Beyhan Ozenli
Kevlar Baking Belts
I have baked Cakes, Biscuits and Crackers on a Tygaflor PTFE Coated belt many years ago and lately baked Cereal Bars on a Kevlar Baking Belt Has anyone experience of Kevlar Baking Belts and if s...
Mrs Beyhan Ozenli
How to decrease dough color?
How can we decrease dough color, towards to white, because our crispy dough turn to yellow, Thanks your opinion
Mrs Beyhan Ozenli
Oven operation manuals
Hello my friends,  I work at a biscuit factory and found that our furnace manuals were scrapped. We are finding it very difficult to get back to suppliers because the equipment was manufactured in t...
Mrs Beyhan Ozenli
What is the Easiest way to clean oven belt?
Dear all What is the best way, method or solution to clean my belt oven? We have many carbon on top of it even after running the cleaning brush.
Mrs Beyhan Ozenli
What type and combination of rubber should be used in rotary moulder rubber roller?
What type and combination of rubber should be used in rotary moulder rubber roller and cutting line rubber roller? Give any standard references please. 
Mrs Beyhan Ozenli
Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smoo...
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