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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
Problem with making a Biscuits
hello everyone, we are facing a problem in our biscuits. the bottom of our product is not clear. i also had included a photo of the product. hope i will get a reasonable solution. 
Mrs Beyhan Ozenli
Looking for Hard mini pretzel dough supplier
Hi, I am looking for manufacturer or supplier for hard mini pretzel dough. Please contact us with info.  Thanks.
Mrs Beyhan Ozenli
Regarding : Less Invert syrup usage in biscuit making
Hello every one, Now a days a trend is going on Biscuit industry that less usage of Invert syrup,Due to its Carciogen impact like Alkalamide (which comes from the reaction from amino acids and Mailla...
Featured products
Equipment Volumetric depositor for tunnel ovens - DF MODEL produced by GEA Bakery
GEA Bakery
Volumetric depositor for tunnel ovens - DF MODEL
The DF model volumetric cylinder depositor from GEA Comas is ideally suited to depositing muffin, cake and cupcake mixes. Guaranteeing high...
Equipment Mixer type MZ produced by Apinox srl
Apinox srl
Mixer type MZ
The sigma-shaped mixing arms, counter rotating at different speeds, are well known for their mixing efficiency and cutting performance of th...
Mrs Beyhan Ozenli
Oil absorption time in crackers
How to determine the best oil absorption time in crackers? How to determine the temperature effect?
Mrs Beyhan Ozenli
Machine company for preheated /dried flour process
can you advice good machine company for making dried/preheated flour, pregelatinised flour.. etc? 
Mrs Beyhan Ozenli
How to eliminate blisters on crackers?
How do we eliminate blisters on fermented crackers like water crackers or cream crackers from an equipment stand point? 
Mrs Beyhan Ozenli
Machine company for preheated /dried flour process
can you advice good machine company for making dried/preheated flour, pregelatinised flour.. etc? 
Mrs Beyhan Ozenli
Biscuit Packaging Automations
What kind of automations can be done in biscuit packaging section right from oven till end of line (packaging).
Mrs Beyhan Ozenli
Sheeter biscuit Puffing
Hi I am adding a certain quantity of ammonium bicarbonate in sheeter biscuit of course it's a cracker type and make cream sandwich.  For achieving more puffing I need to add more ammonium bicarbonate...
Featured companies
GEA Bakery Equipment Manufacturer from Italy logo
GEA Bakery
GEA Bakery provide complete lines for the production of cookies, biscuits, crackers, cakes and much...
Italy
Kraš Food Industry Plc Biscuit Manufacturer from Croatia (Hrvatska) logo
Kraš Food Industry Plc
Kraš has been carefully fostering and developing traditions of production, resting on the supreme qu...
Croatia (Hrvatska)
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...
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.
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...
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