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Bakery Blogs: Unravel the crumbles

In biscuit baking, the selection of raw materials is paramount to achieving the desired quality of the end product. With a wide range of choices, from types of flour to fats and sugars, a complexity arises that is often underestimated. Smartly reusing product waste is a practical and sustainable approach, but it requires meticulous traceability and strict control of contamination. A common phenomenon that occurs, known as 'checking', manifests as small cracks in biscuits and is influenced by various factors, such as variations in ingredients and processing conditions. Finding solutions to these challenges requires thorough analysis and adjustments in both recipes and processes to achieve the desired quality and consistency.

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