There is a marie recipe with less fat and high water ratio. When producing there is large crust blister on top of the biscuit
We tried with reduce 1st zone temperature to avoid aggressive heat and then moisture was the next problem steam also applying
Dockers was prefect and docker position too
We can't change fat:water ratio and what might be the technological solution for this
E.J. Papadopoulos's gluten-free biscuits with orange and cocoa embody the fusion of sumptuous flavour and health-conscious ingredients.
The baking process is a key stage in the production of cookies and it is essential to know what are the phenomena involved in it.
The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.