Table of Contents

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