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Hi Biscuit People,
I saw a question here regarding the vanilla cream filling which was answered by Mrs. Beyhan. I've tried her recipe but I resulted in a filling with starchy mouthfeel (I used corn starch). Although I liked the consistency of it. Can you guys suggest a way to reduce the starchy mouthfeel?
In addition to this, I would like to ask if in the industry, does cream fillings really undergo refining process then creaming, in order to have a smoother but volumized mouthfeel? Thanks!
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.