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I’m having a lot of issues with variability in the hydration of a sheeted gluten free cracker dough. I often times have to add or subtract water during a production run. This is to enable efficient...
We are planning on investing in a seasoning system. We are scheduling a test with an electrostatic seasoning application. Does anyone have any experience with a dry seasoning system with an electros...
Hello everyone,I am currently involved in an R and D project where we are attempting to make Graham crackers of two different sizes on a rotary, rather than sheeting. To enable the dough to run on th...