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I want to know what kind of modified starch we can add for egg free sponge cakes to get proper volume texture and without any wet feeling while eating in the final cakes. Or which enzyme we can mix with starch to get the proper cakes.
have baked Cakes, Biscuits and Crackers on a Tygaflor PTFE Coated belt many
years ago and lately baked Cereal Bars on a Kevlar Baking Belt
anyone experience of Kevlar Baking Belts and if so, why is there a reluctance
to optimise this Tec...
Some one can give details of ingredients in layer cake creams? How it is differ from creams for sandwich biscuit and wafer creams. In fact if any one can give base recipe for layer cake cream that will be helpful.
I want to know which book we can read for technology of cakes like what we are having Duncan Manley book for technology for biscuit, crackers and cookies.
All the chapter should have been covered well in all types of cakes and manufacture like in Du...
Any one can suggest how to improve the texture and eating quality in cakes which is made without egg.
How to bring the texture as same as egg cakes in egg less cakes. what is the recipe mantra to be followed?
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