Biscuit Processing Technology - (Third Edition)

Author: (Eng) Manley (Manley/D.) / Jin Maoguo / Huang Weining
Publisher:
Publish Date: 2006-04-01
Features: This book can serve multiple purposes, but the authors have strived to make it practical rather than purely academic. Technology ultimately increases the efficiency of cookie production, so production concepts and operations, as well as product development, need to be detailed and systematic. The chapters on management, which have been extensively revised and expanded, are particularly useful in this regard. The book is divided into four parts. Part one discusses the important characteristics of common raw materials and packaging materials, followed by Part two, which covers major cookie types, typical recipes, and their production processes. Part three includes production equipment and processing processes. Part four introduces how to improve production efficiency through technology and processes. The book particularly emphasizes the role of technical managers and effective quality and process control. It also offers suggestions on developing management control systems, integrated technology, new product development policies, and employee training and development.