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George W Wright

Bakery Consultant, International Food Processing Consultancy
International Food Processing Consultancy
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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.
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Mechanical Emulsification
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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
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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
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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
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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
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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.
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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.
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This is fourth of seven installments covering all the facets of flat wafer processing.

The processing of flat wafers (3/7): Baking specifications
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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
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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
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Rotary moulding process step by step. Explanation what is a rotational moulding, rotary moulding biscuits and rotary moulding machine?

The lamination process in fermented crackers
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In this feature, we will look at fermented cracker production and the influence of lamination on this process.

Wafer Ingredients - The processing of flat wafers (1/7):
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What are wafers made of and how wafer cookies are made? The processing of flat wafers: Pre-baking processes, Baking specifications, bking plates, Post...

Emulsifiers in the baking industry
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In this article, you will find the answers: What is lecithin? How do emulsifiers work? Emulsifier Definition and types of emulsifiers in baking

Cotton Belts in the Biscuit Industry
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Belts in the biscuit industry. Cotton belt definition, Why use a cotton conveyor belt?

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