By Radu Spaeth
The fast & effortless sequence good points small, compact cookbooks, emphasizing everyday--quick and practical--cooking. available parts are used to provide mouthwatering and visually attractive dishes for day-by-day nutrition. The books characteristic modern content material. Well-designed layouts, and gorgeous colour images all through. an invaluable desk leads each one publication, doubling as either a desk of contents and recipe description. info reminiscent of variety of energy, recipes with tremendous parts, take-along meals, quickly recipes, and ultra-simple recipes, are highlighted. priceless tricks and cooking assistance punctuate the textual content supplying brilliant techniques for daily consuming. 50 new deliciously candy and savory recipes for a few muffin fun--and all you wish is only one pan! From couscous to chocolate mint tarts, those little truffles are regularly the proper significant other to a tea occasion, Sunday afternoon snack, or simply for enjoyable. performed in a flash, fantastically embellished and fantastically candy, they're the appropriate better half to a day espresso or glass of lemonade. additionally contains adorning assistance and recipes for glazes, syrups, and sauces.
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Extra info for 1 Pan, 50 Muffins (Quick & Easy)
1. 2 The laboratory An analytical laboratory is needed for most of the quality control checks. The size and scope of this laboratory depends very much on the sophistication of the products that the company manufactures. Emphasis is given to doing a minimum of laboratory work and to relate the tests to the use that can be made of the results. Under a Total Quality Programme much reliance should be placed on suppliers for the quality of ingredients and packaging materials. The equipment should be chosen carefully and as far as possible should be industry standard so that results can be compared with suppliers or other laboratories as necessary.
Probably the most significant developments have been in highspeed wrapping machines and the automatic feeding of biscuits to them. From 1955 there has been great growth in the SIG company of Switzerland and others who produce automatic packaging machines which are set at the end of the production lines. This has allowed massive reductions in labour but has made even greater demands for product size control. Unfortunately, the value of the power of microelectronics is only as good as the information supplied.
They are all made with flour (usually wheat flour) and all have low moisture content and thereby long shelf life if protected from moisture and oxygen in the atmosphere. They are the original ‘convenience’ manufactured food. The word ‘biscuit’ is an all-embracing term in Britain and several other countries. It includes items also known as crackers (a term derived from the USA for thin, non-sweet, products that made a noise of cracking when broken), hard sweet or semi-sweet biscuits, cookies (which is a name that originated from the Dutch Koekje meaning a small cake) and wafers which are baked between hot plates from a fluid batter.