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1 answer
I want to make protein oven baked legume flour snack cracker. do u have any experience like that product process or trials? with lentil or bean flour.. minimum 6 months shelf life. 
2 answers
anybody  has any experience on gluten free wasa cracker /breadcrisp process ? 
2 answers
Hi, l am having trouble  sourcing  a bakery to produce my gluten free crackers. All ingredients have  been sourced and premixed by supplier, bake and pack requested, brc prefered. 
3 answers
How to resolved the checking problem in rotary molded(Digestive) biscuit.
5 answers
We are going to buy a new dedicated oven for water cracker, (like Carr's) what are the most suitable configurations of the oven should we looking for? (e.g. heating mode, oven band type, etc.)
1 answer
Cream  cracker biscuit wet size and dry size standard 
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?
2 answers
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.
7 answers
How to determine the best oil absorption time in crackers? How to determine the temperature effect?
4 answers
looking for a thin cracker recipe with any grain or mix, and will be close texture of extruded snacks MAD ANGLE
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