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Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and...
Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put...
This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved.
This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.
The final manual describes the range of packaging options available together with storage and handling, highlighting the key issues in retaining product quality.
This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.
This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved.
This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.
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