Cookie and Cracker Technology (3rd ed. 1993)

This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technical functions.

It examines the ingredients used in cookies and crackers and how they function in doughs, batters, and finished products.

It also discusses typical formulas and how variations affect finished product qualities.

Other areas covered include product development, quality assurance and the legal responsibilities of technical managers.