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Elsevier

Biscuit, Cookie and Cracker Manufacturing Manuals

Manual 1: Ingredients

  • 1st Edition - March 10, 1998
  • Latest edition
  • Author: Duncan Manley
  • Language: English

This manual identifies the quality parameters and describes each ingredient by type, function, handling and… Read more

Description

This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.

Readership

Food manufacturers, scientists and researchers; Bakers and Confectioners; Sandwich manufacturers; Students and academics in food science courses

Table of contents

Background to the biscuit industry; Hygiene and safety aspects; Wheat, flour and other cereals; Sugars and syrups; Fats oils and butter; Dairy products; Dried fruit and nuts; Yeast; Enzymes; Flavours and spices; Chemicals; Chocolate and cocoa.

Product details

  • Edition: 1
  • Latest edition
  • Published: March 10, 1998
  • Language: English

About the author

DM

Duncan Manley

Duncan Manley is an internationally-renowned consultant to the biscuit and food industries, with over 40 years’ experience. He is the author of the Biscuit, cookie and cracker manufacturing manuals and Biscuit, cracker and cookie recipes for the food industry, also published by Woodhead Publishing.
Affiliations and expertise
Consultant, UK

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