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.
The Biscuit, Cookie and Cracker Manufacturing Manuals will be
useful to managers and engineers involved in processing
confectionery and baked goods, as well as designers of machinery
and production lines.
Sheeting o Gauging o Cutting o Laminating o Rotary Moulding o
Extruding o Wire Cutting o Depositing o Troubleshooting Tips
This manual describes what is involved in forming dough pieces from
mixed dough.
General
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