Cakes and biscuits

  • Roy Hayter
Chapter
Part of the HCTB Macmillan Mastercraft book series (HCTBMM)

Abstract

Perhaps the most important — and most enjoyable — feature of baked flour products, like cakes and biscuits, is the texture, whether it is delicate, crunchy, chewy or crumbly.

Keywords

Sugar Starch Dioxide Glycerine Dust 

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Copyright information

© Macmillan Publishers Limited 1992

Authors and Affiliations

  • Roy Hayter
    • 1
  1. 1.Hotel and Catering Training CompanyUK

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