MANUAL 6 BISCUIT PACKAGING AND STORAGE BISCUIT COOKIE AND CRACKER MANUFACTURING MANUALS (PB 1998) Paperback

The sixth installment in the biscuit manufacturing series, this manual addresses the critical post-production processes of packaging and storage. Topics include material selection (flexible films, rigid containers), moisture control, oxygen barriers, and shelf-life extension strategies. Manual 6 also explores labeling regulations, automated packaging systems, and quality control practices. It provides engineering insights into minimizing product damage during handling and optimizing storage conditions to maintain crispness and flavor. Although published in 1998, its technical content is still highly relevant to food technologists, operations managers, and packaging engineers working in the bakery industry.