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Dear All Group Members,
According to your experience , what would be the best emulsifier for soft and hard dough type biscuits ? Is it possible to replace the Lesitin totally in the formulation ?
Dear All Group Members
I need to know the best solution for packet leak detection method for biscuits and chocolate industry. If you know any commercial brand or names please let me know .
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 my friends,
I work at a biscuit factory and found that our furnace manuals were scrapped.
We are finding it very difficult to get back to suppliers because the equipment was manufactured in the 90's.
I wonder if any of you would have any oper...
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