Abstract
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.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1971 Elsevier Publishing Company Ltd
About this chapter
Cite this chapter
Whiteley, P.R. (1971). Quality control. In: Biscuit Manufacture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2037-5_14
Download citation
DOI: https://doi.org/10.1007/978-1-4615-2037-5_14
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-444-20072-3
Online ISBN: 978-1-4615-2037-5
eBook Packages: Springer Book Archive