Recently, we have noticed some degree of rancidity in Maria biscuits. Dough fat melting point is 42º C, but sometimes bulk fat arrives at 67ºC from supplier, when I believe that it should be maximum 55ºC. Besides that, could line belts and equipment condition be a cause, too?
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.
Delivering therapeutic agents through biscuits as a vehicle is an important emerging technology which offers a promising outcome for disease managemen...
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.