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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...
have baked Cakes, Biscuits and Crackers on a Tygaflor PTFE Coated belt many
years ago and lately baked Cereal Bars on a Kevlar Baking Belt
anyone experience of Kevlar Baking Belts and if so, why is there a reluctance
to optimise this Te...
The Food and Drink Federation is gathering some information
regarding the sale of digestive biscuits in Austria, Croatia, Hungary, Poland,
Slovakia and Slovenia. We would like to hear from companies which
are selling digestive biscuits in these c...
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