answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
Sort
6 answers
dear all, photo attached show the scenario during forming process of modified starch based dough.  the dough do not contain any flour thus , no gluten is form .  any one had come across this issue before??? kindly advise 
3 answers
In a laminated cracker line, Should the final gauge rollers be tapered or its diameter must be the same along its lenght? Wich is the best option? 
8 answers
Good evening. I began to have differences of weight in the same lane of crackers coming from the third pair of gauge rolls. How can it be fixed?
3 answers
What is gauging? What is two roll pre-sheeter, three and four roll pre-sheeter and how its work? why 2- roll is called pre-sheeter? Is there a difference between gauging and lamination? Actually, I am the student of food science and technology(b...
Join the platform
Register for free and access all features.
Join biscuit people