Manley’s Technology of Biscuits, Crackers and Cookies is a comprehensive reference work on the science and technology of biscuit, cracker, and cookie production. The book covers a wide range of topics, from the selection of raw materials and product formulation to the properties of flour, fats, sugars, and food additives, as well as industrial processing technologies and manufacturing equipment. It discusses quality management systems, HACCP, process control, new product development, and food safety requirements within the baking industry. In addition, the book addresses packaging technology, product storage, waste management, sustainability in production, and the nutritional value of baked products. This volume serves as an important reference for students, researchers, food engineers, and professionals working in the bakery and confectionery industries.

Ngôn ngữ:	eng
Tác giả:	Manley, Duncan
Thông tin nhan đề:	Manley's Technology of Biscuits, Crackers and Cookies
Nhà xuất bản:	Woodhead Publishing
Loại hình:	Giáo trình sách, tham khảo / Bộ sưu tập: Công nghệ Hóa
Mô tả vật lý:	562p.
Năm xuất bản:	2011