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Glaze on fruit bread melts due to moisture seeping upwards from fruit filling

Glaze on fruit bread melts due to moisture seeping upwards from fruit filling Barrier moisture migration can be aided by using a solution of gum Acacia. The moisture in fruit cake below will be prevented from going to glaze. Gum Acacia in sugar glaze can stop the glaze from cracking or melting faster. Making a coating spray of icing sugar and Gum Acacia will be feasible. https://ift.tt/39kpuCm

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FSSAI Annual Returns Process

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Some important points about the forum culture

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Research ideas about processed cheese

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