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    • Profile PhotoMark Floerke
      Post count: 223

      @satu asks:
      For frozen pizza production , although we use improver but still we dont have a soft pizza crust. Always we end with very fine crust which hardens biting even. people suggest us to make fermentation longer but it is not a point we want to change. What do you suggest to have a softer pizza crust with more volume?

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