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

All the ingredients included here are derived from milk or eggs. In their principal value is there are also tenderising properties associated with the fats and emulsifying compounds which they contain. Milk, butter, cheese and eggs have been traditional ingredients for baking due to their exceptional nutritional values as well as their flavour. The techmology of milk production has now developed to such an extent that there are a large

《神农本草经》列为下品；《名医别录》列为 下品，有甜、苦两种，一般栽培所产的杏仁甜 的较多，而野生的一般均为苦的。 山杏：野生、栽培；西北利亚杏、东北杏为野 生；杏：为栽培。 从原植物来看，西北利亚杏、东北杏、山杏的 杏仁为苦杏仁，而杏的栽培种有些是苦的，有 些则是甜的。 药用多为苦杏仁，甜杏仁多供制作点心

The only difference between a fat and an edible oil is that at ambient temperature a fat is semi-solid, and appears more or less firm to the touch, and an oil is liquid. They are both of similar general chemical composition. Edible oils are completely different in chemical form to mineral oils that are used as fuels or for lubrication. Most mineral oils are hazardous to human health and should not be even a small

4.1 Introduction White wheat flour is the largest ingredient in nearly all biscuits. It is made from wheat by removing the brown surface coating and the embryo(the bran and the germ) and reducing the particle size to a fine powder. Modern milling methods are very complex involving many stages principally because it is difficult to separate the bran from the white central part (known as the endosperm)of the wheat

Biscuits are small baked products made principally from flour, sugar and fat. They typically have a moisture content of less than 4% and when packaged in moistureproof containers have a long shelf life, perhaps six months or more. The appeal to consumers is determine by the appearance and eating qualities. For example, consumers do not like broken biscuits nor ones that have been over or under baked

一、基本绘图指令 二、图形构建 1 构图面 2 构图深度Z 3 Xuanliu操作实例 4 3一般点心线索弧的画法

一、基本绘图指令 1.图形构建 2.构图面 3.构图深度Z 4.Xuanliu操作实例 5.一般点心线索弧的画法