This edition is a practical, how-to book, that discusses
ingredients, mixtures, methods, equipment and their functions,
machinery and managing technical functions. It examines the
ingredients used in cookies and crackers and how they function in
doughs, batters, and finished products. It also discusses typical
formulas and how variations affect finished product qualities.
Other areas covered include product development, quality assurance
and the legal responsibilities of technical managers.
General
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