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We produce GF crackers which are oat, maize and rice flour based. Usually we cut to a slight oval (2mm), to accommodate the shrink back that happens, to ultimately get a round shape post bake. Dough is not laminated. It passes through gauge rollers and then cut. We're not seeing the shrink back with a latest piece of NPD, so it's remaining oval instead of round and can't understand why! Anyone have any insights or ideas? Many thanks
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