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Manley S Technology of Biscuits, Crackers and C, Manley.=
US $321.10
$26.75 for 12 months with *
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Item specifics
- Condition
- PublishedOn
- 2011-10-31
- Title
- Manley S Technology of Biscuits, Crackers and c00kies (Woodhead
- Artist
- Not Specified
- ISBN
- 9781845697709
- Subject Area
- Cooking, Technology & Engineering
- Publication Name
- Manley's Technology of Biscuits, Crackers and Cookies
- Publisher
- Elsevier Science & Technology
- Item Length
- 9.6 in
- Subject
- Food Science, Methods / Baking, Courses & Dishes / Cookies
- Publication Year
- 2011
- Series
- Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1.3 in
- Item Width
- 6.7 in
- Number of Pages
- 632 Pages
About this product
Product Identifiers
Publisher
Elsevier Science & Technology
ISBN-10
1845697707
ISBN-13
9781845697709
eBay Product ID (ePID)
109104811
Product Key Features
Number of Pages
632 Pages
Publication Name
Manley's Technology of Biscuits, Crackers and Cookies
Language
English
Publication Year
2011
Subject
Food Science, Methods / Baking, Courses & Dishes / Cookies
Type
Textbook
Subject Area
Cooking, Technology & Engineering
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Length
9.6 in
Item Width
6.7 in
Additional Product Features
Edition Number
4
Intended Audience
Scholarly & Professional
Reviews
Clear, authoritative and practical you can find the answer to most problems in it. Mike Webber, The Biscuit, Cake, Chocolate and Confectionery Association, UK (on the third edition), "Clear, authoritative and practical - you can find the answer to most problems in it." --Mike Webber, The Biscuit, Cake, Chocolate and Confectionery Association, UK on the third edition, Clear, authoritative and practical - you can find the answer to most problems in it., Mike Webber, The Biscuit, Cake, Chocolate and Confectionery Association, UK on the third edition
Dewey Edition
23
Dewey Decimal
664.7525
Synopsis
Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley's Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its field Covers management issues such as HACCP, quality control, process control and product development Deals with the selection of raw materials and ingredients, Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley's Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry.
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