This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o Application of Jam o Marshmallow o Caramel o Troubleshooting Tips This manual describes what is involved in secondary processes of biscuits-the procedures used to enhance biscuits after they have been baked.2.5 Secondary processing areas In-line secondary processing is not always in place and in many factories baked and cooled ... and wider the production of biscuits is very fast compared with the speeds of the secondary processing equipment.
|Title||:||Biscuit, Cookie, and Cracker Manufacturing, Manual 5|
|Publisher||:||Woodhead Publishing - 1998-03-01|