<i>Technology of biscuits, crackers and cookies</i> is widely regarded as the standard work in its field. Part 1 covers management issues such as HACCP, quality control, process control and product development. Part 2 deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part 3, while part 4 covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. <br /><br /> Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part 1 now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part 2 the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the majo
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