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Hi Dear All Group Members .
Please can you tell to me in biscuits production , when you selecting the flavours , what are the characteristics must need to check? What is the difference in between water soluble flavors and oil soluble flavours ?
Please some one can explain to me the following mentioned areas for biscuits and wafer production , ideal relative humidity and temperature.
1. Fremantation Area
2. Packing Room for Chocolate Enrobed
3. trolley work- marshmallow & Cream
How to calculate the biscuit dimension ( Length,width & depth ) when make a new biscuits rotary moulder/dice.
Example - If after baking per piece biscuit Length is 40 mm, width - 40 mm & weight - 5.1 gm then how much will the length,width a...
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