This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.
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Book Description
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About the Author
Duncan Manley is an internationally recognised authority in the complex field of biscuit technology. During thirty years of experience in the biscuit, cookie and cracker industries, Manley has worked in eighty factories in over thirty countries; amassing a wealth of experience in development, production efficiency and training under widely varying conditions. He now runs his own company, Duncan Manley Ltd, which provides consultancy services to the biscuit and food industries.
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Inside This Book
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First Sentence:
This manual is one of a series dealing with materials and manufacturing procedures for biscuits. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
short dough biscuits, biscuit industry, biscuit surface, active dried yeast, gluten quality, short doughs, flour quality, sandwich creams, rotary seal, soya flour, biscuit making, brown flours, dough pieces, fresh yeast, biscuit doughs, glucose syrup New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
This manual is one of a series dealing with materials and manufacturing procedures for biscuits. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
short dough biscuits, biscuit industry, biscuit surface, active dried yeast, gluten quality, short doughs, flour quality, sandwich creams, rotary seal, soya flour, biscuit making, brown flours, dough pieces, fresh yeast, biscuit doughs, glucose syrup New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 1
book:
- Technology of Biscuits, Crackers, and Cookies, Third Edition by D.J.R. Manley in Front Matter, and Back Matter
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