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Hi, l am having trouble sourcing a bakery to produce my gluten free crackers. All ingredients have been sourced and premixed by supplier, bake and pack requested, brc prefered.
Hello,
We
produce a gluten free wafer with potato and corn starch in a ratio of 60%
potato and 40% corn flour. The wafer sheet became hard, non-crisp and very
chewy in the shelf life. In the same line we produce a wafer with 100% po...
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