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• • How to rebrand

    Started by: Lin Carson, PhD in: General Open Discussion

  • 1
  • 1
  • 1 year, 2 months ago

    Lin Carson, PhD

  • Total titratable acidity

    Started by: Lori

  • 1
  • 1
  • 8 months, 1 week ago

    Lori

  • Macaron preservative

    Started by: Jorge

  • 2
  • 3
  • 1 year ago

    Mark Floerke

  • Functions of AMG (Acetylated Monoglycerides)

    Started by: Michael

  • 2
  • 2
  • 1 year, 6 months ago

    Mark Floerke

  • Flour Corrector

    Started by: Rendy

  • 2
  • 2
  • 1 year, 8 months ago

    Mark Floerke

  • Ascorbic acid to keep biscuits last longer?

    Started by: Rich

  • 2
  • 4
  • 1 year, 8 months ago

    Mark Floerke

  • Lecithin for Cookie shelf life

    Started by: Mark Floerke

  • 1
  • 1
  • 1 year, 9 months ago

    Mark Floerke

  • Tapioca Flour in Baking

    Started by: Mark Floerke

  • 1
  • 1
  • 1 year, 9 months ago

    Mark Floerke

  • Sorbate in Doughnuts

    Started by: Mark Floerke

  • 1
  • 1
  • 1 year, 9 months ago

    Mark Floerke

  • Sodium Metabisulfite

    Started by: Mark Floerke

  • 1
  • 1
  • 1 year, 9 months ago

    Mark Floerke

  • Non-Dairy Milk / Yogurt Alternative in Dough

    Started by: Isam

  • 2
  • 8
  • 1 year, 11 months ago

    Mark Floerke

  • Preservative to extend biscuit crispness

    Started by: Mark Floerke

  • 2
  • 2
  • 2 years ago

    Lin Carson, PhD

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