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Food Science Reviews: Food Hygiene and Safety

Ingredients: types, handling and uses in biscuit manufacture. - 1

Biscuit doughs: types, mixing, conditioning and handling of doughs.

Biscuit dough piece forming: sheeting, gauging, cutting, laminating, rotary moulding extruding wire cutting and depositing.

Baking and cooling of biscuits: what happens in a baking oven, types of oven, post oven processing, cooling and handling requirements prior to packaging.

Secondary processing in biscuit manufacturing: chocolate enrobing and moulding, sandwich creaming, icing application of jam, marshmallow and caramel.

Biscuit packaging and storage: packaging materials, wrapping operations and biscuit storage. - 6

Sausage manufacture: principles and practice

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