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2 answers
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...
2 answers
Can i ask from your experience which rotary moulder belt is the best to extract a gluten-free product? 
6 answers
Can u share any gluten free stick cracker  industrial recipe.. as a rotary cutter and extruder 2 type recipes pls..
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