R&D Head Biscuits
5 biscuits
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Cracker Flakiness
In order to obtain a layered structure in the product, several issues must be taken into account:1. The recipe. The type of flour is important as is the balance between bacterial and fungal proteolyti...
Asim asked a question
22 December 2023
Cracker Flakiness
Hi, Needed input to get more flakiness and open texture in Mini Crackers. Tried dusting High Heat & High Moisture Initial zones Oven Profile Use of enzymes like Proteases, Amylases and Arabina...
Asim joined
18 January 2023
Food Scientist # Talks about Sustainable Innovation # Proficient in Baking ! Roasting ! Frying ! Extrusion Technologies.