Aurangzeb khan
Food Technologist
Chief Operating Officer-COO Cerealia Group of Companies
250 biscuits
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Bio
Email: zaibkh77@gmail.com
Cell whatsapp: +25-1930175778
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User points
Biscuits 250
Resolved questions 140
Tech talks questions 110
Published articles 0
Conference lecture 0
Biscuit People Academy 0
TechTalks
Aurangzeb khan
answered a question
02 May 2021
Encrusting machine
Hi everyone,
has any of you had any experience with encrusting machines? I am looking to buy one for small productions (~40 pieces/min)
I could find some produced in US and Germany, but their cost i...
Aurangzeb khan
answered a question
02 May 2021
Raisin Slicer
Hello everyone
We have faced the challenge of producing a fruit shortcake biscuit product that uses raisin slices. We have to cut the raisins into smaller pieces first, then pour them into the dough,...
Aurangzeb khan
asked a question
02 May 2021
Cocoa powder supplier
Hi Good day, I am looking for a good supplier of alkalized cocoa powder who can provide consistent quality and quantity continuously. Thanks
Featured products
Zeppelin Systems GmbH
Codos NT - Continous mixing and kneading systems
CODOS® NT: WAS MADE FOR THE BIG JOBS
The CODOS® NT also processes large quantities of dough. The continuous mixing and kneading s...
Procys
Row distribution & Indexing
Procys makes machines where rows are distributed according to the circuit specifications. If products are not transferred after the last dis...
Aurangzeb khan
answered a question
16 February 2021
recipes for rotary mould
hello, i just buy a mimac rotary moulder machine on secondsary market. I have no expertise on these kind of biscuits. Do you have some recipe to suggest?
thank you.
lele
Aurangzeb khan
answered a question
03 February 2021
Setting up a new business - technical support needed
Dear consultants,
I have no basic idea about biscuits production. However, I have a great passion to go into biscuit production in my country, Nigeria; Post my public service carrer life. Particul...
Aurangzeb khan
answered a question
03 February 2021
Food Colors Manufacturers
I need few good contacts of synthetic food grade colors manufacturers. Any lead in this regard will be appreciated. Thanks
Aurangzeb khan
asked a question
29 January 2021
Food Colors Manufacturers
I need few good contacts of synthetic food grade colors manufacturers. Any lead in this regard will be appreciated. Thanks
Aurangzeb khan
answered a question
29 January 2021
Sandwich cream
Does anyone have the parts manual in pdf of the Italian cream sandwich from Verplanet model SM 3200 year 2002, could you forward a copy?
Aurangzeb khan
answered a question
02 January 2021
Problems with mold and product longevity
Greetings
I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondan...
Featured companies
Aurangzeb khan
asked a question
28 November 2019
Fat blooming solution
What is the solution for eliminating or reducing fat blooming?
Aurangzeb khan
answered a question
27 May 2019
Total Cost of Ownership and Net Present Value
Dear all,
I came across the recent article on Total Cost of Ownership on packaging machinery, very interesting article indeed, however, it did not show clearly how you can evaluate between two suppli...
Aurangzeb khan
answered a question
15 May 2019
Cracker development
I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.
Aurangzeb khan
answered a question
18 December 2018
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...
Aurangzeb khan
answered a question
30 November 2018
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...
Aurangzeb khan
answered a question
22 November 2018
How to decrease dough color?
How can we decrease dough color, towards to white, because our crispy dough turn to yellow,
Thanks your opinion
Aurangzeb khan
answered a question
07 November 2018
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!!
Aurangzeb khan
answered a question
06 November 2018
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...
Aurangzeb khan
answered a question
05 November 2018
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?
Aurangzeb khan
answered a question
04 November 2018
Vanilla Cream Filling 2
Hi Biscuit People,
I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn...
Aurangzeb khan
answered a question
04 November 2018
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...
Aurangzeb khan
answered a question
30 October 2018
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...
Aurangzeb khan
answered a question
30 October 2018
Vanilla Cream Filling 2
Hi Biscuit People,
I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn...
Aurangzeb khan
answered a question
30 October 2018
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 ?
Aurangzeb khan
answered a question
30 October 2018
Mixed yeasts
Is it useful to combine 2 kinds of yeasts,natural and artificial at the same time?
Aurangzeb khan
answered a question
26 October 2018
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...
Aurangzeb khan
answered a question
25 October 2018
Cookies crumbliness
Product: wirecute cookies
Product is egg and milk cookies and facing issue of crumbliness, softness. we tried to adjust from reducing fat quantities and from mixing sequence but issue still persistin...
Aurangzeb khan
answered a question
24 October 2018
Dough consistency
How far torque VS time graph of dough mixer vfd is reliable in deciding dough consistency?
Aurangzeb khan
answered a question
23 October 2018
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?
Aurangzeb khan
answered a question
21 October 2018
Oven zone lengths
How designers decide oven zone length, no. of zones required for given biscuit variant?
Aurangzeb khan
answered a question
19 October 2018
Biscuit weight reduction
Dear Sirs,
I want to reduce the weight of biscuit and maintain the dimension. Currently I am using 1.5% ammonium bicarbonate and 1.3% sodium bicarbonate. I also have 0.1% yeast in my recipe....