Manley, D: BISCUIT COOKIE & CRACKER MANUF

Erscheinungsjahr 1998
ISBN: 978-1-85573-296-4
Verlag: Woodhead Publishing

Buch, Englisch, 88 Seiten, Format (B × H): 133 mm x 222 mm, Gewicht: 141 g

This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved.

Autoren/Hrsg.

Manley, Duncan

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Background to the biscuit industry; Hygiene and safety aspects; Problem solving; Chocolate and chocolate flavoured coatings; Cream sandwiching; Icing of biscuits; Application of jam, jellies, marshmallow and caramel; Care, cleaning and maintenance.

Über Autor(innen)

Manley, Duncan
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.

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.