The Ideal Conditions Temperature and Humidity
Hello everyone, I would like to get your opinion on the ideal conditions (temperature and humidity) when producing butter biscuits (with or without chocolate) and crackers?
What are the best conditions for hygroscopic raw materials and the final products? Keeping in mind a comfortable work environment for the employees, as well as the energy costs.
What would therefore be the highest acceptable humidity and temperature levels for different production areas (bakery, packaging, storage)?
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