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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Sweetening agentsTHE majority of sweetening agents are obtained from sugar in one form or another, and sugar (sucrose) is derived from two sources. The main source is sugar cane and the secondary source is sugar beet.

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Fruits and nutsTHERE 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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Basic ingredient proportions of wafers, marshmallows, creams, and fillingsWAFERS, 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:

Mnemonics

Entstehung der Zivilisationserkrankungenf a fatty substance is usually solid at a temperature of 15°C (60°F), it is normally termed a fat; if liquid at that temperature, then it is usually called an oil. Fats and oils are distributed relatively freely throughout nature and can be classified as mineral, animal, and vegetable.

Factual

https://doi.org/10.1007/978-3-662-33911-4ing Ghana, Indonesia, Mexico, and the West Indies. The flavour, price, and nature of the beans varies from area to area and, according to the type of product required, the chocolate manufacturer will prepare a blend of beans.

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Fats and oilsf a fatty substance is usually solid at a temperature of 15°C (60°F), it is normally termed a fat; if liquid at that temperature, then it is usually called an oil. Fats and oils are distributed relatively freely throughout nature and can be classified as mineral, animal, and vegetable.