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Bakery Consultant, International Food Processing Consultancy
405 biscuits
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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.
We are having different issues with our Soda Crackers running through lamination. He has times where the dough will roll under a relaxation conveyor or right after it. We have been having an issue wit...
Hi guys, Could someone share a sample formulation for baby rusks (industrial process)? Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manu...
Hi guys, Could someone share a sample formulation for baby rusks (industrial process)? Also wanted to know if there is a book that anyone could recommend to learn about industrial cookie/ biscuit manu...
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...
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...
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...
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...
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...