02573nam 2200577 a 450 991078846640332120170822114612.00-85709-364-91-61344-803-1(CKB)3190000000024936(EBL)1584648(OCoLC)867318296(SSID)ssj0000676532(PQKBManifestationID)12340541(PQKBTitleCode)TC0000676532(PQKBWorkID)10682940(PQKB)10130373(MiAaPQ)EBC1584648(EXLCZ)99319000000002493620110729d2011 uy 0engur|n|---|||||txtccrManley's technology of biscuits, crackers and cookies[electronic resource] /edited by Duncan Manley4th ed.Cambridge Woodhead Pub.20111 online resource (630 p.)Woodhead Publishing series in food science, technology and nutrition,2042-8049 ;no. 217Description based upon print version of record.1-84569-770-7 Includes bibliographical references and index.pt. 1. Management of technology in biscuit manufacture -- pt. 2. Materials and ingredients for biscuit manufacture -- pt. 3. Types of biscuits -- pt. 4. Biscuit production processes and equipment -- pt. 5. Suppliers' presentations.Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management.Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which Woodhead Publishing in food science, technology, and nutrition ;no. 217.BiscuitsCrackersCookiesBiscuits.Crackers.Cookies.641.8654Manleey Duncan1569259MiAaPQMiAaPQMiAaPQBOOK9910788466403321Manley's technology of biscuits, crackers and cookies3842016UNINA