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

吞沒(méi)

interrogate

fulmination

Developmentity, 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.

衣服

Book 1971les of biscuit manufacture. It does not set out to be a learned treatise. The purpose of the book is to simplify and explain processes and materials so that the ‘mystique‘is replaced by logic. Once the mystique is removed the biscuit maker is one step closer to anticipating and solving problems. In

注視

Untersuchung spezieller Funktionen,f all variations of ingredients and techniques, even of mistakes. In this way experience will be gained of the ingredients and equipment used, and once there is a record it can always be used for future reference.

膽汁

乏味

不愿

Re-use and disposal of unsatisfactory productsather than allow further processing. Scrap biscuits in dough form are more easily used up than if they are baked before removal. Similarly, broken biscuits are more readily disposed of than if they are permitted to pass through the enrober.

他日關(guān)稅重重

anchor

https://doi.org/10.1007/978-3-663-15885-1 out naturally depends upon the policy of the company, but as biscuit manufacturing becomes increasingly mechanised and automatic, the need for effective quality control becomes more and more obvious, and the standards become less flexible.