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I came across the recent article on Total Cost of Ownership on packaging machinery, very interesting article indeed, however, it did not show clearly how you can evaluate between two suppliers which one has the best option given more compl...
Hello, does anyone have tips on how to completely bake a higher than 10 mm height wirecut chocolate chip dough piece, or any way to decrease this thickness prior to oven, without changing die cup diameter? It is baked in solid steel band in a 5-zone...
Anybody that would like to share any thoughts with regards to analyzing
methods for biscuits? Mainly on T/A equipment. What do you find most relevant ?
Could be hardness, crispiness, audio test?
Dear All Group members
Please can any one explain about the following mention definitions about the food colors,
Primary Synthetic Food Colours
Blended Food Colours
Lake Food Colours
waiting from your valuable comments .
Dear All Group Members
Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here .
Any can help on attached image, hard biscuit “Small Size” always show white color in back side
It is oven issue or recipe issue ?
I have hyper oven 32 m (1 direct gas, 2 zones), we incressd zone 2 and zone 3 - down temperature but sti...
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