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Hello every one,
Now a days a trend is going on Biscuit industry that less usage of Invert syrup,Due to its Carciogen impact like Alkalamide (which comes from the reaction from amino acids and Maillard reactions "Reducing sugars".
so i want to ask q...
hello everyone,
we are facing a problem in our biscuits. the bottom of our product is not clear. i also had included a photo of the product. hope i will get a reasonable solution.
Dear Sir,
I have the following question.
After rotary cutter when the biscuit reaches the panner web, the distance between two biscuits changed abruptly , in the moving direction only. It is not that all gaps shrinks or expands symmetrically, only s...
Hi Dear All Members
Please I need to know according to your experience , which type of printers and corders are best for the bakery industry. Actually what I need , cost effective, less maintenance type , waiting from your valuable comments .
Is there any long term course what I can learn to have indepth concepts on biscuit and drinks technology .
I want to learn yhe entire process like; ingredients, about manufacturing equipments required, marketing, managing etc.
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