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Aurangzeb khan
Aurangzeb khan Chief Operating Officer-COO Cerealia Group of Companies in Food Technologist and Other
Aurangzeb khan
Food Technologist
Chief Operating Officer-COO Cerealia Group of Companies
250 biscuits
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All (215) Articles (2) TechTalk (213)
Aurangzeb khan
MAD ANGLE CRACKER
looking for a thin cracker recipe with any grain or mix, and will be close texture of extruded snacks MAD ANGLE
Aurangzeb khan
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? 
Aurangzeb khan
MAD ANGLE CRACKER
looking for a thin cracker recipe with any grain or mix, and will be close texture of extruded snacks MAD ANGLE
Featured products
Biscuits Tea Time produced by Koestlin HR
Koestlin HR
Tea Time
One of the first and oldest sweet treats served with tea still tempts the tastebuds with its intense aroma and is still being produced accor...
Equipment Demoulding produced by Procys
Procys
Demoulding
When leaving the oven, products are in pans or lying directly on the oven belt. Procys proceeds with demoulding row by row or direct...
Aurangzeb khan
Why sodium meadisulfide amount changes with the dough?
Why sodium meadisulfide amount changes with the dough 
Aurangzeb khan
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...
Aurangzeb khan
crunchy savoury deposit cookie recipe
can anybody share different type of cruncy savoury deposit cookie recipe.. thnks
Aurangzeb khan
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...
Aurangzeb khan
Biscuit Packaging Automations
What kind of automations can be done in biscuit packaging section right from oven till end of line (packaging).
Aurangzeb khan
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...
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Culture Compass Consulting from United Kingdom logo
Culture Compass
Culture Compass is a consultancy that offers support to individuals, teams, and organisations
United Kingdom
Snack & BakeTec Events from India logo
Snack & BakeTec
International trade fair on snacks, bakery and confectionery processing and packaging technology & s...
India
Aurangzeb khan
Biscuit Packaging Automations
What kind of automations can be done in biscuit packaging section right from oven till end of line (packaging).
Aurangzeb khan
crunchy savoury deposit cookie recipe
can anybody share different type of cruncy savoury deposit cookie recipe.. thnks
Aurangzeb khan
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...
Aurangzeb khan
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...
Aurangzeb khan
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...
Aurangzeb khan
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...
Aurangzeb khan
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...
Aurangzeb khan
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...
Aurangzeb khan
What could be the possible reasons of hard bite in molder biscuits?
What could be the possible reasons of hard bite in molder biscuits.
Aurangzeb khan
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...
Aurangzeb khan
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...
Aurangzeb khan
Biscuits
Biscuits making weight is main important .  T shape is very good making but an width increase is damge or alternation created
Aurangzeb khan
What could be the possible reasons of hard bite in molder biscuits?
What could be the possible reasons of hard bite in molder biscuits.
Aurangzeb khan
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...
Aurangzeb khan
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...
Aurangzeb khan
What could be the possible reasons of hard bite in molder biscuits?
What could be the possible reasons of hard bite in molder biscuits.
Aurangzeb khan
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...
Aurangzeb khan
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...
Aurangzeb khan
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
Aurangzeb khan
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
Aurangzeb khan
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
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