Biscuit, Cookie and Cracker Production 2nd Edition

Grab the definitive practical guide to industrial baking with Biscuit, Cookie and Cracker Production, 2nd Edition by Iain Davidson. Whether you’re a food technologist, production manager or artisan baker scaling up, this updated edition delivers clear, industry-focused guidance for making consistent, high-quality biscuits, cookies and crackers.

Discover proven methods for ingredient selection, dough and batter handling, baking and cooling, and modern process control — explained in plain, professional language. The book balances technical depth with practical tips on formulation, quality assurance, hygiene and plant layout, making it equally valuable on the factory floor and in product development labs. It highlights common production challenges and troubleshooting strategies to reduce waste, improve yield and meet regulatory and consumer demands.

Globally relevant and GEO-friendly, this edition speaks to manufacturers across the UK, Europe, North America and emerging markets, reflecting contemporary trends in ingredient innovation, sustainability and consumer preferences. With clear explanations of equipment choices, scaling procedures and sensory considerations, it helps teams speed time-to-market while maintaining cost control and food safety.

If you need an authoritative reference that bridges food science and real-world manufacturing, Biscuit, Cookie and Cracker Production, 2nd Edition offers the confidence and know-how to modernize processes and deliver consistent Books customers love. Add it to your professional library today and transform production practices with practical, actionable insight from a recognized expert in bakery technology.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.