Biscuit Manufacture: fundamentals of in-line production - Tapa blanda

Sinopsis

I Raw Materials.- 1 Flour and cereal products.- 2 Fats and oils.- 3 Sweetening agents.- 4 Aerating agents.- 5 Dairy products.- 6 Fruits and nuts.- 7 Setting materials.- 8 Chocolate and cocoa products.- 9 Flavouring materials.- 10 Colouring materials.- II Classification and Methods.- 11 Classification of biscuit types and methods of production.- III Formulae-Quality Control and Development.- 12 Basic ingredient proportions of biscuit doughs.- 13 Basic ingredient proportions of wafers, marshmallows, creams, and fillings.- 14 Quality control.- 15 Re-use and disposal of unsatisfactory products.- 16 Development.- IV Plant and Equipment.- 17 Raw materials storage and handling.- 18 Mixing room equipment.- 19 Machine room equipment.- 20 Ovens and baking.- 21 Wafers and second process equipment.- 22 Ancillary equipment and automation.- 23 Packaging of biscuits.- V General Considerations.- 24 Factory layout and hygiene.

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