Problem in forming short chocolate dough
I have two recipes for sandwich shells one is vanilla flavored , the order is chocolate flavored, the first one is Clean in the rotary moulder, the mould keeps extracting the biscuit the whole production; meanwhile chocolate dough works 4 hours and begin to stick on the mould and the Line has to be stopped to clean the mould every 4 hours. We use cocoa Powder 5%
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