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Dear fellow members,I was presented with a biscuit sample with the following characteristics:shape: almost completely rounddiameter: around 8 mm (looks like a chickpea!)texture and crunchiness: similar to semi sweet biscuits.taste: salty, and another...
what is d high fructose corn syrup relative sweetness with sugar
can we replace 100 % sugar with high fructose corn syrup
or plz suggest alternative bcoz in some of the country the importation of sugar is very less and buying from local market in...
Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit
What are the possible mehods to open up structure of a savoury cracker biscuits with salt sprinkling
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