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5 answers
Shrinkage of the dough after chipping why Hi Fatih need Scientific answer I spoke about the strength of gluten (meaning what is the strength alone is enough to be a cause in shrinking ) The other reasons do not
5 answers
What is the recommended high and low hardness range for the rubber covered pressure roll? Generally what life may be expected in working hours?
10 answers
What would be the best natural alternatives to SMS, L-cysteine, enzymes for wheat flour gluten modification in hard biscuit dough processing ?
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