This eBook explores biscuit, cracker, and cookie recipes tailored for the food industry, drawing from expert insights. It covers various dough types and baking techniques in detail. Readers will find practical advice on ingredients and mixing methods. The book includes classifications based on enrichment and formation. It discusses dough consistency and its importance in production. Baking techniques are explained to achieve optimal results. Chemical uses in recipes are reviewed for better understanding. Secondary processes like coating are also addressed. This eBook is a valuable resource for professionals and enthusiasts alike.
Author:
File Format: PDF
PDF Version: 1.4
Publish Date:
Number of Pages: 164
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