Graham Crackers: A mixture of 50% cottonseed flour and 50% white wheat flour-well blended-used in dusting at the brake roll eliminates any streaking and gives an exterior finish comparable to the interior of the cracker. Acid or Acid-Type Cracker (Butter, Sprayed, Etc.): The use of the same blend of dusting flour as used for grahams on the bottom of the form at the last brake, where this type of product is baked on wire pans with or without skeleton, irons, pans, or bands, will give a finish to the bottom of the cracker comparable to that on the top.
地址：山东省烟台市开发区南昌大街48号
