Biscuit, Cookie and Cracker Manufacturing Manuals book cover

Biscuit, Cookie and Cracker Manufacturing Manuals

Manual 1: Ingredients

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

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

Paperback, 96 Pages

Published: March 1998

Imprint: Woodhead Publishing

ISBN: 978-1-85573-292-6


  • 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.


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