Naser Khan
35 biscuits
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Biscuits 35
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Naser Khan
asked a question
02 August 2018
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...
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