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5 answers
How we can increase or decrease biscuit/cracker size until can packaging them well?
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?
7 answers
What would be the best specification for a hybrid oven to bake (1) snack crackers, 'Ritz' type and (2) cream crackers
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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