Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, qua

Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the lead

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific in

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop