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Secondary Processing in Biscuit Manufacturing

Secondary Processing in Biscuit Manufacturing Chocolate Enrobing and Moulding, Sandwich Creaming, Icing Application of Jam, Marshmallow and Caramel - Biscuit Manufacturing and Troubleshooting Manuals

Paperback (01 Mar 1998)

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Publisher's Synopsis

This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved.

Book information

ISBN: 9781855732964
Publisher: Elsevier Science
Imprint: Woodhead Publishing
Pub date:
DEWEY: 664.7525
DEWEY edition: 21
Language: English
Number of pages: 128
Weight: 150g
Height: 216mm
Width: 138mm
Spine width: 7mm