Quality control

  • Peter R. Whiteley


FOR quality control to be effective, there must be standards laid down which are efficiently supervised and adhered to. This applies to every stage of biscuit making, from the receipt of raw materials, through mixing, machining, baking, processing, packing, and storage. It is the concern of all Supervisory staff and production operatives, as well as the department that bears the name quality control. The extent to which quality control is carried out naturally depends upon the policy of the company, but as biscuit manufacturing becomes increasingly mechanised and automatic, the need for effective quality control becomes more and more obvious, and the standards become less flexible.


Flour Sample Slip Melting Point Flour Extract Dough Biscuit Kreis Test 
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Copyright information

© Elsevier Publishing Company Ltd 1971

Authors and Affiliations

  • Peter R. Whiteley
    • 1
  1. 1.Head of the Department of BakingRush Green Technical CollegeRomfordUK

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