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I was studying about baking. So I am interested in digestive biscuit. If it is possible can I get the recipe of standard digestive biscuit. I am looking for the industrial recipe of the digestive biscuit.
Any one can suggest how to improve the texture and eating quality in cakes which is made without egg.
How to bring the texture as same as egg cakes in egg less cakes. what is the recipe mantra to be followed?
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