Grade - Active
Posted 31 October 2016 - 09:21 PM
Hi all
It,s good to be with you, and i hope to get some experience from you
I have problem : wafer sheet is not full , so i compelled to increase the quantity of the dough inside backing tong about 15% to have full sheet , this is over cost
I am using veron W enzyme
Best regards
Grade - FIFSQN
Posted 08 November 2016 - 05:37 AM
Hi Mo Ro,
If your wafer is subsequently 15% over in weight then it seems like you need to adjust the machine settings or reduce the viscosity of the mix.
Kind regards,
Tony
IFSQN Implementation Packages, helping sites achieve food safety certification since 2009:
Practical Internal Auditor Training for Food Operations - Available via the previous webinar recording.
Suitable for Internal Auditors as per the requirements of GFSI benchmarked standards including BRCGS and SQF.
Practical HACCP Training for Food Safety Teams available via the recording until the next live webinar.
Suitable for food safety (HACCP) team members as per the requirements of GFSI benchmarked standards including BRCGS and SQF.
0 members, 1 guests, 0 anonymous users
