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Asked on 08.03.2018.
Air waves technology

What does Air Waves Technology do during cream cracker dough lamination?

Answered on 20.07.2018.

what is your final dough thickness of dough  after lamination  for one layer? what is your layer amount?  can  i learn.   i can help u..

Answered on 20.07.2018.

what is your final dough thickness of dough  after lamination  for one layer? what is your layer amount?  can  i learn.   i can help u..

Answered on 08.03.2018.

Dear Olaniyi Alabi

This application refers to replacing the need for a Fat/Flour Blend to be applied in-between the dough sheet layers.

It can be applied as a 'Retro-Fit' Process onto exiting Laminators

It aids the ability of the laminated dough sheets to 'expand/open-up' during the baking process.

It reduces the incidence of product 'checking' and can increase the volume of crackers by 10&, plus minimises the damage to the top surface blisters

I hope that this helps

Best regards

George

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