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Phillip Meile
Phillip Meile and
Phillip Meile
40 biscuits
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Fat for cream filling in sandwiching secondary process
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
How to change a dry texture feeling of an integral fermented cracker?
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I...
Fat for cream filling in sandwiching secondary process
Good morning, can someone help me with this issue: Which is the technical specification for the fat (Palm) used in secondary process for the cream of sandwich and wafer filling?
How to change a dry texture feeling of an integral fermented cracker?
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I...
How to recover a high or low pH fermented cracker Dough?
If I have problems with pH Dough due to variantion in pH (low or high) after second stage in fermented crackers, how can I reprocess it?
Cracker development
I have a development Problem in a saltine cracker, it has good enough development and blisters in the upper part, but it is flat in the bottom. What can i do to get blister in the bottom as well.
Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smoo...
Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smoo...
Cracker began to increase its width, problems in box.
The product (saltine cracker scrap less mold) began to increase its width. Why may this happen? How can I fix it? Than You
In a laminated cracker line, Should the final gauge rollers be tapered?
In a laminated cracker line, Should the final gauge rollers be tapered or its diameter must be the same along its lenght? Wich is the best option? 
Weight differences in the same lane of crackers
Good evening. I began to have differences of weight in the same lane of crackers coming from the third pair of gauge rolls. How can it be fixed?