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George W Wright
Bakery Consultant, International Food Processing Consultancy
Established an International reputation for process knowledge and troubleshooting Consultancy with major bakery manufacturers and bakery equipment suppliers. Inventor of wafers Crispbread process. UK Patent 2014838. Pro-active in innovation and creating new food product concepts. Business expertise: Bakery Process Engineering; New Product and Process Development; Staff Training; Business Process Improvement; Process Troubleshooting; Feasibility Studies; Project Management; Out-sourcing Contract Manufacturer; Equipment Sourcing; Ingredient Sourcing; Process Commissioning; Global Business Contacts George Wright of the International Food Processing Consultancy has 50 years of experience in providing a service to the international snack food and confectionery industry.
George W Wright Articles
Mechanical emulsification

Application of the high speed-high shear mixing process, a liquid phase of oil and water, results in a desired emulsion, which allows for optimum wate...

Dough batch mixers types

The vertical mixer is the most common type of mixer. Besides that one, there are three other types of batch mixers in the biscuit industry that can be...

Dough mixing as important part of production process

CLASSIFICATION OF BISCUITS BY ENRICHMENT AND SHAPING Hard (Semi-Sweet) Dough: Reciprocating Cut; Embossed and Rotary Cut. Usually low in combined fat...

The processing of flat wafers (7/7): Cooling, cutting and conditioning

This is the final of seven installments covering all the facets of flat wafer processing.

The processing of flat wafers (6/7): Post baking procedures

This is the sixth of seven installments covering all the facets of flat wafer processing.

The processing of flat wafers (5/7): Baking plates II.

This is the fifth of seven installments covering all the facets of flat wafers processing.

The processing of flat wafers (4/7): Baking plates I.

This is fourth of seven installments covering all the facets of flat wafer processing.

The processing of flat wafers (3/7): Baking specifications

This is the third of seven installments covering all the facets of flat wafer processing, which discusses details regarding the necessary baking speci...

The processing of flat wafers (2/7): Pre-baking processses

This is the second of seven installments covering all the facets of flat wafer processing, which discusses details regarding the necessary pre-baking...

Rotary moulding

Rotary moulded biscuits are essentially produced from a soft dough, ranging from thin sandwiched products through all grades of shortcake to shotbread...