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BAKERY BAZAR
MAJOR INGREDIENTS IN BISCUIT,CAKE& BREAD
MANUFACTURING
FLOUR
moisture content
ash
protein
viscosity
FAT
faa
rancidity
peroxide value
Melting point
LECITHIN
SUGAR
moisture
size (micron)
invert syrup
SALT
iodine value
LEAVENING AGENT S
SODIUM BICARBONATE -BAKING POWDER
AMMONIUM BICARBONATE
YEAST
EGGS
GLYCEROL
MONIST IRATE
( GMS )
FLAVOURS
DRY MILK POWDER
CONDENSED MILK
WHEY POWDER
BUTTER
CHEESE
YEAST
COCOA
CHOCOLATES
COFFEE
VANILLA ESSENCE
SPICES
SYNTHETIC FLAVOURS
COLORS
ARTIFICIAL AND NATURAL COLORS
FRUITS
FIGS
DATES
PRUNES
CHERRIES
NUTS
COCONUTS
PEA NUTS
PECTIN
BAKERY RAW
MATERIAL
SUPPLIERS
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ype of biscuits
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ake
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