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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 need to know how to change a dry texture feeling...
I am currently starting to do my soda crackers. i am having a hard time of producing soda crackers because the soda crackers i produced are harder compared to others despite of using purely wheat flour with protein between 9-10 percent.
Anybody that can recommend a cutter for crackers for pilot test? Ideally it should be a cutter equipped with docker pins, i imagine something with a spring inside the cutter to perforate with the pins when cutting.
Hope anyone can give som...
Hello great people of this group. My question is not exactly related to biscuits. I am wondering if any one can help me in Prawn Crackers. I am searching for a proper recipe of Prawn Crackers for industrial purpose. It would be a great help if you co...
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 smooth surface in this cracker type?
Hello Everyone..can anyone help me with balanced Ritz cracker recipe and its method of preparation? and i can do the trial in lab scale only. so please explain me the sequence of ingredients to be added, lamination process and baking temp and time.(w...
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