answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert

George W Wright

Bakery Consultant, International Food Processing Consultancy
International Food Processing Consultancy
283
0
1
14
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.
Send message
Articles by George W Wright
Back to user profile overview
Mechanical emulsification
in Our experts

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
in Our experts

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
in Our experts

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
in Our experts

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
in Our experts

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.
in Our experts

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.
in Our experts

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

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

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
in Our experts

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
in Our experts

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

The lamination process in fermented crackers
in Our experts

In this feature, we will look at fermented cracker production and the influence of lamination on this process. It is common to use two types of flour...

Wafer Ingredients
in Our experts

What are wafers made of? Find out more about wafer ingredients and processing!

Emulsifiers in the baking industry
in Our experts

Emulsifiers act as an interface between the conflicting components of food like water and oil. They can be classified as either ionic or non-ionic.

Cotton belts in the biscuit industry
in Our experts

Cotton belts are widely used in the biscuit industry and while some were replaced with synthetic belts, there's a reason companies still use cotton.