Fat
Dear Sir,
We are using palm oil to frying instant noodles. This palm oil have to reject after FFA increase, this is why i have to count loss! For save loss i need you help:
1 . How can i reuse this in noodles?
2. Or if i reuse it to other bakery products, will occur any quality and shelf life problem?
Plz sir!
Agriflex's dough cooling system introduces an innovative approach to dough temperature control, promising enhanced product quality and significant ope...
AmDough is a high-performance, truly endless woven belt from Ammeraal Beltech, designed for efficient and hygienic biscuit dough extraction with excep...
Arla Foods Ingredients has expanded its distribution partnership with MasterSense to deliver cutting-edge nutrition solutions to Chile’s fast-growing...
Bühler Group introduces OptiBake, the world’s first inductively heated wafer oven—cutting energy use by up to 50% and setting new standards in quality...
IPCO will use IBA 2025 to focus on the production benefits of its Rotoform rotary drop depositor, and will have a demo unit in operation on the stand.
The score is based on the number of created courses at BPA (150 points per course), the number of the lectures given at BPC (100 points per lecture), 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.
