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Showing content with the highest reputation on 02/23/2020 in all areas

  1. Thanks Raul, I have been using this type of system for decades with other materials-- Chicken, pork, Fish,etc. This is my first experience in the bakery venue and so far has been very interesting. It seems that we are breaking ground in the Flax / Gluten free arena. I have no problem with other materials- sugar-oats-tapioca- fine flax. But this ultra fine ground flax is so oily it wants to adhere to any areas in the system that may have a "back eddy" in the flow stream. ie, radius bends- certain spots in the hopper, magnetic boxes , rotary valve, The industry is loaded with inf
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