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Hello dears,
We are producing a wafer biscuit filled in layers with a flavored filling. The filling is made with fat, whey powder and maltitol.
Basically like this ones:
https://www.123rf.com/photo_138829023_sweet-chocolate-wafer-biscuits-isolated-on-white-background.html
These retangular biscuits are covered with chocolate, but a few minutes after being covered, the biscuits open in a shape called here "crocodile mouth".
I have seen it some years ago, but I confess I don't remember well the main cause.
Please, would you have some information to help me to apply, in order to avoid this phenomenon?
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