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200 00$aManley's technology of biscuits, crackers and cookies$b[electronic resource] /$fedited by Duncan Manley
205   $a4th ed.
210   $aCambridge $cWoodhead Pub.$d2011
215   $a1 online resource (630 p.)
225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 217
300   $aDescription based upon print version of record.
311   $a1-84569-770-7 
320   $aIncludes bibliographical references and index.
327   $apt. 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.
330   $aManley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management.Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which 
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 217.
606   $aBiscuits
606   $aCrackers
606   $aCookies
615  0$aBiscuits.
615  0$aCrackers.
615  0$aCookies.
676   $a641.8654
701   $aManleey$b Duncan$01569259
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