Titlebook: Biscuit Manufacture; fundamentals of in-l Peter R. Whiteley Book 1971 Elsevier Publishing Company Ltd 1971 hygiene.plant.quality control

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,Einiges über algebraische Funktionen,ty of a certain line may, however, depend upon minimising the scrap produced and its intelligent re-use. Whenever a production line is started up there will be some scrap produced. The quantity will largely depend upon the skill and ability of the operative to correctly reset the equipment involved.

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Lehrbuch der Geburtshilfe und Gyn?kologieity, but it is by the introduction of new lines that new customers and increased turnover are won. It is an economic necessity that development in some form is pursued in a modern biscuit-making company.

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Indikationen und KontraindikationenTHE basic ingredients for biscuits have now been dealt with. To increase the palatability and to improve texture, bite, and appearance, it is necessary to achieve some form of aeration. Methods of aeration can be classified broadly into three groups, namely: mechanical, biological, and chemical.

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DieZwischenproduktederTeerfarbenfabrikation,In this chapter we shall deal with milk, cheese, and eggs. Butter, of course, has already been discussed in Chapter 2.

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DieZwischenproduktederTeerfarbenfabrikation,THERE are numerous dried and preserved fruits and nuts and nut products available to the biscuit manufacturer. They can be used to advantage to produce varieties of flavours and finishes.

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https://doi.org/10.1007/978-3-7091-7739-6WAFERS, as used for sandwiching with a cream filling and for ice cream, are virtually made from a batter of flour and water. They are, however, improved by the addition of enriching ingredients and chemicals for aeration. The following formula is intended as a basic recipe: