I want to use same cutting roll that I have already purchased in a whole grain version of the same laminated biscuit that I already manufacture. Problem is that, due to whole grain, it is nor shrinking enough after cutting to match proper width, no matter how I try to change mixing and dough forming process. Any ideas on how can I achieve the desired width, playing with mixing and forming parameters? I hav already changed mixing time, laying time, water amount, dough temperature, SMS amount, with no satisfactory results at all. Dough has no enzyme of fresh yeast. Changing relative rollers/conveyors speed is not an option at all because the problem is not biscuit length.
E.J. Papadopoulos's gluten-free biscuits with orange and cocoa embody the fusion of sumptuous flavour and health-conscious ingredients.
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.
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