Sort
Short dough with oil
resolved
How can I achieve same stack height and texture when replacing solid shortening for oil in short dough (rotary moulded biscuits)?
Ask a new question
Your Moderator
Top TechTalkers
Iain Davidson
Baker Pacific Ltd
946
0
2
47
George W Wright
International Food Processing Consultancy
303
0
1
15
Srinivasan Subramaniam
Ororflavours and Chemicals LTD
267
22
9
1
Jacob van Kogelenberg
JKConsult
193
1
1
9
Jos Vast
Bakery Academy
160
4
0
6
Andrew Hughes
150
11
0
2
Jose Azevedo
101
5
17
0
Annelyse Bartolo
Consolidated Biscuit Co. Ltd.
60
0
0
3
Staffan Karlsson
BANDAID AB
60
0
0
3
Lutz Popper
50
1
0
2
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.