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1 answer
Dears Excuse-me for my fail. I put accept in a comment from Alfredo, but I don´t get solve the problem yet. We don´t have an equilibrium between top/bottom for Soda Cracker in our equipament. The principal problem is the same. I have a SODA with bl...
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7 answers
Hi, We are a traditional bakery SME out of India. We manufacture Osmania Biscuits with a wood-fired oven. We don't use any nonstick trays. We are currently facing a residue problem with the biscuit and tray. We manufacture Osmania Biscuit/ Butter Bi...
1 answer
Hello everyone  Please can you help me with a recipe and how to make a speculas biscuit And what are the spices that have been added to it thank you very much
1 answer
Where I can find Biscuit, Cookie and Cracker Process and Recipes book 1st Edition by Mr. Iain Davidson? 
Dear All Group Members  Please let me know cost effective cooling system for the biscuits packing area . waiting for your valuable feedback. Regards Rasika    
Fat
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2 answers
Dear Sir,  We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help: 1 . How can i reuse this in noodles?  2. Or if i reuse it to other bakery p...
3 answers
What is the main difference  between slip melting point & SFC(Solid fat content) of Fat.
2 answers
Hello everyone, I want biscuit recipe that that is made of ginger, lemon and hazel nuts. Please send to my email -omolewaolopade@gmail.com
4 answers
Please advise on the optimal melting point for vegetable palm Shortening to be used in biscuit soft dough Thank you 
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