Cookie and Cracker Technology (Hardcover, 3rd ed. 1993)

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

Imprint:	Van Nostrand Reinhold Inc.,U.S.
Country of origin:	United States
Release date:	March 1993
First published:	1993
Authors:	Samuel A Matz
Dimensions:	254 x 178 x 23mm (L x W x T)
Format:	Hardcover
Pages:	404
Edition:	3rd ed. 1993
ISBN-13:	978-0-442-30892-6
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-442-30892-2
Barcode:	9780442308926

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