Biscuit, Cookie, and Cracker Manufacturing, Manual 1: Ingredients

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Woodhead Publishing, Mar 1, 1998 - Cooking - 82 pages
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This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.
 

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give full details of raw materials required to manufacture bisut

Contents

Hygiene and safety aspects
8
Wheat flour and other cereals
15
Sugars and syrups
29
Fats oils and butter
38
8
44
9
50
Yeast
60
Enzymes
62
Chemicals
70
Useful reading and additional study
79
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About the author (1998)

"Duncan Manley" is an internationally recognised authority in the complex field of biscuit technology. During thirty years of experience in the biscuit, cookie and cracker industries, Manley has worked in eighty factories in over thirty countries; amassing a wealth of experience in development, production efficiency and training under widely varying conditions. He now runs his own company, Duncan Manley Ltd, which provides consultancy services to the biscuit and food industries.

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