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Technology of Biscuits, Crackers and Cookies: 41 (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover
The first edition of Duncan Manley's reference book Technology of biscuits, crackers and cookies quickly established itself as the essential reference for anyone involved in the manufacture of biscuits, cookies and crackers. The publication of a fully revised and updated new edition will be warmly welcomed by this important industry. It is almost ten years since the publication of the second edition of this book. The pace of change witnessed by the food industry over the last decade more than justifies the publication of a fully revised and updated third edition. The increasing importance of safety and quality issues has led to a new chapter on TQM and HACCP. Another significant development in the past ten years has been the demand from consumers for increasingly innovative and nutritionally valuable foods. Manley has extensively revised and expanded the sections on product development and included new material on nutritional issues to enable manufacturers to meet these demands.
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Review:
Clear, authoritative and practical – you can find the answer to most problems in it. -- Mike Webber, The BCCCA, UK
About the Author:
Duncan Manley is an internationally recognised authority in the complex field of biscuit technology. During thirty years of experience in the biscuit, cookie and cracker industries, Manley has worked in eighty factories in over thirty countries; amassing a wealth of experience in development, production efficiency and training under widely varying conditions. He now runs his own company, Duncan Manley Ltd, which provides consultancy services to the biscuit and food industries.
"About this title" may belong to another edition of this title.
- PublisherWoodhead Publishing Ltd
- Publication date2000
- ISBN 10 1855735326
- ISBN 13 9781855735323
- BindingHardcover
- Edition number3
- Number of pages528
- Rating
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