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5 answers
Hello, Any advantages in using lactic acid instead of the common acid salts? Could this impact on rancidity more than these salts? SAPP and MCP are cheaper than lactic acid here.  Thanks in advance, Jose
5 answers
Hello. Has anyone ever tried to make laminated biscuits (snack cracker type) in steel oven band? Besides the blisters that may occur under the dough pieces, any other potential issues related to heat transfer limitation (development, stack heigh...
4 answers
Dear All share Laminated/sheeter and rotary moulder recipes i am collecting a database for these.
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