Overview
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Table of contents (24 chapters)
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Front Matter
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Classification and Methods
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Front Matter
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Formulae—Quality Control and Development
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Front Matter
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Keywords
About this book
THE intention of this book is to provide a guide for potential management and supervisors and for those who wish to understand the fundamental principles of biscuit manufacture. It does not set out to be a learned treatise. The purpose of the book is to simplify and explain processes and materials so that the 'mystique'is replaced by logic. Once the mystique is removed the biscuit maker is one step closer to anticipating and solving problems. In attempting to cover this subject within one concise volume, it is difficult to avoid over-simplification or generalisation, and apologies must be offered in advance where these occur. To wallow in the fine details of specialisation is to defeat the object of the book, and less would be achieved if the issues were confused. The reader's attention is drawn to the interpretation of formulae (recipes). Raw materials, equipment, methods, processes, and conditions vary considerably; the formulae are intended as blue prints from which, with a knowledge of the materials and aims of the processes, and by trial and error, a biscuit can be produced bearing some semblance to the original. All formulae should be interpreted in conjunction with the 'Guide to using formulae' at the beginning of Chapter 12. As the biscuit industry advances towards complete automation, plant and equipment become more advanced and sophisticated.
Authors and Affiliations
Bibliographic Information
Book Title: Biscuit Manufacture
Book Subtitle: fundamentals of in-line production
Authors: Peter R. Whiteley
DOI: https://doi.org/10.1007/978-1-4615-2037-5
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: Elsevier Publishing Company Ltd 1971
eBook ISBN: 978-1-4615-2037-5Published: 06 December 2012
Edition Number: 1
Number of Pages: XIX, 300
Topics: Food Science