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Hard Dough Biscuit
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Dear sir,
I am using Sodium Lactate additives in hard dough fermented crackers biscuit. Now due to absent of this ingredient i can not run my production. Now i need to know plz, if i delete this from my recipe, will occur any problem? Have any subs...
Good night every one, I need your valious help. In a sensorial panel some of judges write that my sample of an integral fermented cracker has a Little umpleassant dry feeling in texture, in this way I need to know how to change a dry texture feeling...
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?
How do we eliminate blisters on fermented crackers like water crackers or cream crackers from an equipment stand point?
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