Book Preview Of Biscuit Cracker And Cookie Recipes For The Food Industry

Book Preview Of Biscuit Cracker And Cookie
             Recipes For The Food Industry

Written by Duncan Manley and release on 2001-01-29 by Elsevier book publisher, Biscuit Cracker And Cookie
Recipes For The Food Industry Book now available for free download. Biscuit Cracker And Cookie Recipes For
The Food Industry is one of the best technology & engineering book that gave you everything love about reading.
Biscuit Cracker And Cookie Recipes For The Food Industry Book last download at 2015-03-06 07:28:01, the book
has 208 page that contain valuable material with lovely reading experience. You can find and Free Download
Biscuit Cracker And Cookie Recipes For The Food Industry book with code of ISBN 9781855736269.

Biscuit Cracker And Cookie Recipes For The Food Industry Book Content Preview: 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 together a comprehensive collection of over 150 recipes to provide technologists, managers and
product development specialists with a unique and invaluable reference book. Development activity is essential for
all companies but it is potentially very expensive. This unique new book will enable research and development staff

to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable
resource for production managers who wish to investigate improvements and cost reductions for existing lines. The
book begins by investigating some of the key variables in effective recipe development. It then presents a series of
recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and
deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes
such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes
for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies. Biscuit, cracker
and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth
of ideas for product developers and production managers. It will be an essential resource. Take advantage of over
thirty years of industry experience Compare your recipes with over 150 included in this book - improve, refine and
experiment Enhance your product development process with sample recipes from all areas of this industry
including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products
such as icing, jam, marshmallow and chocolate

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