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If I have problems with pH Dough due to variantion in pH (low or high) after second stage in fermented crackers, how can I reprocess it?
10 answers
Hello, I am opening this topic to ask you for advice on different issues that I have in the production of my Chocolate Cookie. As you can see the picture attached, my product is a chocolate filled biscuit. My challenges are 1- I can not have a Shelf...
4 answers
Hi, I am looking for manufacturer or supplier for hard mini pretzel dough. Please contact us with info.  Thanks.
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