We also share information about your use of our site with our social media, advertising and analytics
partners who may combine it with other information that you’ve provided to them or that they’ve
collected from your use of their services. You consent to our cookies if you continue to use our
Decide for what purposes you're willing to share your personal information with us and our partners.
What is the best way to assure that the topping salt in crackers will not detach from the product until packaging? Is there any better salt type or salt crystal weight for this? what is the best distance from salt applicator to conveyor belt?
What should be ideal length of the cooling conveyor? We all know the traidiotnal thumb rule of 1.5 times the length of the oven but does that apply for all kind of biscuits? Factories are getting more and more compact and hence it’s difficult to fit...
Shrinkage of the dough after chipping why
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
The score is based on the number of published articles (20 points for every approved
number of accepted answers (10 points for every accepted answer) and
the number of asked questions (3 points for every asked question). The list is showing only