answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
Sort
3 answers
Greetings I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondant on top. All production is traditional and handma...
5 answers
What is the recommended high and low hardness range for the rubber covered pressure roll? Generally what life may be expected in working hours?
Join the platform
Register for free and access all features.
Join biscuit people
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription