MANUAL 2 BISCUIT DOUGHS BISCUIT COOKIE AND CRACKER MANUFACTURING MANUALS (PB 1998) Paperback

As part of an industrial series on biscuit, cookie, and cracker production, Manual 2 focuses on the science and engineering behind dough preparation. It covers the rheological properties of doughs, ingredient interactions, and various mixing and fermentation techniques used in large-scale biscuit manufacturing. With illustrations and technical charts, this manual presents a practical understanding of how dough affects texture, flavor, and shelf life of final products. Geared toward food technologists, production engineers, and R&D personnel, it bridges traditional baking knowledge with modern processing demands. Despite its original 1998 publication, the manual remains an invaluable reference in commercial bakery operations.