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BPC 2022 vol.2
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9 answers
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smooth surface in this cracker type? Thank You
4 answers
Dear All,  Could you suggest any protease enzyme brand for wafer batter?
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