Short dough with oil
How can I achieve same stack height and texture when replacing solid shortening for oil in short dough (rotary moulded biscuits)?
The next trend we have identified looks at finding that health-halo effect in your products, the correct balance between health and indulgence.
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.
As we have already mentioned on another occasion, the heart of the production process of a biscuit line is the mould, while the cavity is the heart of...
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