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Please advise on the dough type of malted milk biscuit whether is soft dough or is hard dough
And beside the fat, what is the main difference between the two dough types?
Thank you
After 2/3 weeks of production the vitamin premix smell is perceiving and giving a odd taste feeling. We are using 1% vitamin premix. Can you please suggest a solution ?
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
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?
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?
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(be...
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