Viewing 0 reply threads
  • Author
    Posts
    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Anonymous asks:  We increased water percentage in our dough for easier machinability, so I would like to know what is the target specific volume of white breads for longer shelf life but not affect its texture too much?

Viewing 0 reply threads
  • You must be logged in to reply to this topic.