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Kelvin Sams
Kelvin Sams
5 biscuits
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Cracker strength
Check to see that all 4/5 layers are separating evenly. It could be you are trying to bake too quickly in the early (development) part of the bake process.
Cracker strength
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Som...
Kelvin Sams joined
15 April 2021
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