THE INFLUENCE OF THE PARAMETERS AND THE WORKING MODE ON THE QUALITY OF THE FINISHED PRODUCT IN THE MANUFACTURE OF SUGAR BISCUITS

Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 17 ISSUE 3
Written by George MOISE

The paper studied the influence of the working parameters, the order of introduction of the ingredients in the dough and the way of working on the quality of the finished product in the production of sugar biscuits. The procedures for manufacturing, handling and packaging of sugar biscuits are described. The paper explains in general terms what the biscuit manufacturing involves from raw material dosing to the storage of the finished product. Sugar cookies have been designed to meet current market needs, consumers, and for this purposethey have specifications for product quality, packaging size, appearance, types and quantities of ingredients. These specifications define the limits and it is the task of the production department to ensure that only the biscuits that meet the specifications are packaged and sold. Any inappropriate product is eliminated in other ways and will represent a financial loss for the producing companies.

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MOISE G. 2017, THE INFLUENCE OF THE PARAMETERS AND THE WORKING MODE ON THE QUALITY OF THE FINISHED PRODUCT IN THE MANUFACTURE OF SUGAR BISCUITS. Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 17 ISSUE 3, PRINT ISSN 2284-7995, 213-216.


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Copyright 2012. To be cited: Scientific Papers. Series “Management, Economic Engineering in Agriculture and Rural Development“
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