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
The regulations relating to food production are continually being tightened with the aim of improving the safety of food products and the safety of people working in food factories If you work in a food factory you must be acquainted with the potential dangers and constantly endeavour to prevent the food becoming contaminated with noxious substances. You must also
Sucrose is a medium sized molecule, known as a dissacharide (composed of a unit of dextrose plus a unit of fructose). It is derived from sugar cane or sugar beet which has been refined and crystallised from a concentrated solution. The term sugar is commonly used to refer to sucrose. It is by far the most commonly used type of sugar in the biscuit industry
