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We are producing centre filled farmented bear shape crackers. After forming dough piece shape is ok. But after oven crackers shape is changing. Crackers going to be larger in width and smaller in length. I do not undestand what can i do. I need...
Thanks Mr Auranzeb and Mrs BeyhanI kind of tried- SMS (upto as high as 0.1%) , addition of protease,sodium and ammonium bicarbonate etc. but not much of effect.How to modify gluten content?? I'm using 11% protein flour. Dough also gives problem in s...
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