| 期刊全称 | Biscuit Manufacture | | 期刊简称 | fundamentals of in-l | | 影响因子2023 | Peter R. Whiteley | | 视频video | | | 图书封面 |  | | 影响因子 | THE intention of this book is to provide a guide for potential management and supervisors and for those who wish to understand the fundamental principles 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 attempting to cover this subject within one concise volume, it is difficult to avoid over-simplification or generalisation, and apologies must be offered in advance where these occur. To wallow in the fine details of specialisation is to defeat the object of the book, and less would be achieved if the issues were confused. The reader‘s attention is drawn to the interpretation of formulae (recipes). Raw materials, equipment, methods, processes, and conditions vary considerably; the formulae are intended as blue prints from which, with a knowledge of the materials and aims of the processes, and by trial and error, a biscuit can be produced bearing some semblance to the original. All formulae should be interpreted in conjunction with the ‘Guid | | Pindex | Book 1971 |
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发表于 2025-3-21 19:38:57
