Introduction This manual is one of a series dealing with materials and manufacturing procedures for biscuits It describes, in general terms the most important ingredients used to make biscuits by type, function, handling and storage. Most of the ingredients are used to make biscuit dough. The techniques for mixing doughs are dealt with in Manual 2, Biscuit doughs and other aspects of biscuit manufacturing technology are described in later If you are a member of a manufacturing team you should know how to do your tasks and the reasons for doing things in a specified way. You should also understand the possible implications of not doing a task correctly or not communicating difficulties promptly. The nature, uses and functions of the ingredients are described so that you will know about these materials and the sort of problems that may arise if the qualities or quantities are not correct If you work in a food factory you must accept some responsi- bilities. These to a greater or lesser extent will include 1 Responsibility for the quality of the company' s products if you are a member of a production team. Depending on your job you may not be asked to do quality control checks on the ingredients used but if you observe critically and know what to look for and expect a fault could be prevented from occurring in manufacturing 2 Responsibility for the safety of consumers who will eat the products you help to make and pack. The procedures and precautions you should observe are described 3 Responsibility for the machines and equipment with which you are required to work. The procedures and precautions you should observe are described1 Introduction This manual is one of a series dealing with materials and manufacturing procedures for biscuits. It describes, in general terms the most important ingredients used to make biscuits by type, function, handling and storage. Most of the ingredients are used to make biscuit dough. The techniques for mixing doughs are dealt with in Manual 2, Biscuit doughs and other aspects of biscuit manufacturing technology are described in later manuals. If you are a member of a manufacturing team you should know how to do your tasks and the reasons for doing things in a specified way. You should also understand the possible implications of not doing a task correctly or not communicating difficulties promptly. The nature, uses and functions of the ingredients are described so that you will know about these materials and the sort of problems that may arise if the qualities or quantities are not correct. If you work in a food factory you must accept some responsi￾bilities. These to a greater or lesser extent will include: 1 Responsibility for the quality of the company’s products if you are a member of a production team. Depending on your job you may not be asked to do quality control checks on the ingredients used but if you observe critically and know what to look for and expect, a fault could be prevented from occurring in manufacturing. 2 Responsibility for the safety of consumers who will eat the products you help to make and pack. The procedures and precautions you should observe are described. 3 Responsibility for the machines and equipment with which you are required to work. The procedures and precautions you should observe are described. 1