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.

Details

No. of pages:
96
Language:
English
Copyright:
© 1998
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781855732926
Electronic ISBN:
9781855736207