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Reference Library.
Biscuits, Cookies and Crackers
(Recipes) American Institute of Baking
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A comparison of radiation and convection heating in the baking of short-dough biscuits - FMBRA 1990, No.4
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A history of the biscuit - Arnotts biscuits
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Afghan biscuits / Peanut biscuits recipes
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Alveograph Algorathims to Predict Functional Properties of Wheat in Bread And Cookie Baking
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Anzac biscuits - recipes
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Biscuit checking
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Biscuit crazing (examples)
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Biscuit dough - hard, soft, baking, troubleshooting, recipes
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Biscuit dough stickiness
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Biscuit manufacture Ò fundamentals of in-line production
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Biscuit production on the grand scale
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Biscuits - Consumption in the UK Edges out that of US
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Biscuits Cake & Flour Confectionery
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Biscuits for bakers
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Biscuits, Cake Batter Faults
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Biscuits, crackers and cookies
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Biscuits: how bakers can capture a share
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Bite-size cookies boosting profits
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Blueberry Oatmeal drop biscuits - recipe
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Britannia Brands NZ LTD Biscuit Division
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Cashing in on cookies
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Characterisation of the Pore Structure of Starch Based Food Materials
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Checking in shortbread
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Cheese crackers evolve from something else
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Christmas routs
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CO2 freezer modification keeps cookier bake-off pellets from sticking to each other
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Coatings and fillings of cookies
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Coffee can gingerbread cookies - recipe
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Colours - Sandwich creams
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Colours - the natural colours
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Control of biscuit cream consistency
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Cookie and cracker ovens - part 1
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Cookie and cracker ovens - part 2
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Cookie and cracker technology - baking tests etc.
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Cookie confectionery combinations
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Cookies and crackers coming back
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Cookies seek distribution, Edible decorations, colourful ideas
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Cookies: A Newsletter devoted to Cookies & Cookie Shaping. Vol 25 No.6, Dec 1996.
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Cookies: A Newsletter devoted to Cookies & Cookie Shaping. Vol 26 No.2, April 1997
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Cookies: A Newsletter devoted to Cookies & Cookie Shaping. Vol 26 No.3, June 1997
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Cookies: A Newsletter devoted to Cookies & Cookie Shaping. Vol 26 No.4, Aug 1997
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Cookies: A Newsletter devoted to Cookies & Cookie Shaping. Vol 26 No.5, Oct 1997
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Cookies: A Newsletter devoted to Cookies & Cookie Shaping. Vol 26 No.6, Dec 1997
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Dog biscuits from scrap dough
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Double Chocolate chip/ Dark chocolate Macadamia biscuit recipes
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Effect of Oven Temperature variations upon the Drying Behaviour of Thin Biscuits
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Effects of Selected Commercial Enzymes on Cookie Spread and Dough Consistency
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Effects of Various Sugars on the Quality of Baked Cookies
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Eggless Butter spritz cookies - recipes
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Energy use in the Biscuit Baking Industry (x2)
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Factors affecting fracture properties of short-dough biscuits
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Fast fermentation for better biscuits
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Fat bloom on shortbread
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Flavours, spices and flavour enhancers
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Flavours, synthetic, artificial butter flavours
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Flour, Milling and Baking Research Association Bulletin, 1990, No. 4.
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Formulation affects the flavour of extruded crackers
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Frozen biscuit doughs
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Garden of Eden - NZ honey and oat Natural cookies - recipe
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German Sweet Goods Market
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Glucose Isomerase (a review)
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Gotta get a biscotti
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Grains of truth about biscuits
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Grains of truth about cookies
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Grains of truth about crackers
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Hazelnuts in Bakery Food
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Heat and Mass transfer dynamic modelling of an indirect biscuit baking tunnel-oven pt I: Modelling Principles
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High Fibre White Flour and its Use in Cookie Products
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Honey - Natures own Snack Food Ingredient
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Honey Keeps Snack Industry Buzzing
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How to break the frozen cookie barrier Ore-Ida success story gives the answer
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ÏAll-inÓ mixing methods brings many risks
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Instrumental Measurement of Cookie Hardness - 1
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Instrumental Measurement of Cookie Hardness - 2
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Instrumental Measurement of the Hardness of Cookies and Crackers
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International Chocolate, Sugar, Confectionary and Biscuit Industry
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Leader in rusks backs new biscuit concepts with high profile on TV
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Leavening for Bakery production of Baking Powder Biscuits
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Macaroon biscuits
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Malt ingredient
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Mandelbrot (mondel bread)
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Microbiology of Cracker sponge fermentation
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Moisture migration in composite baked goods
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Norwegian oat biscuits
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Organisms associated with fermented biscuit doughs
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Oxfam energy biscuit
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Peanut butter cookies
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Pogens Modern Methods Make Old World Cookies
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Preparation and Nutritional Evaluation of High Protein Bread and Biscuits Containing Soy flour
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Processing - Arcall Oils Russia's Crackers
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Puff biscuit production
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Quality index for: Milk Arrowroot
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Replacement of simple sugars in cookie dough
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RF technology sharpens bakery's competitive edge
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Rheological and cookie making studies on wheat rice flour blends
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RTB biscuit plant: 2 million biscuits a day
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Shortbread - baking problem
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Shortbread - butter labelling
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Shortbread - recipe for traditional shortbread
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Shortbread - scotch shortbread - recipe
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Shortbread - Variations on a Theme
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Soft raisin cookies - formula and procedure
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Storing Chocolate and Chocolate-coated Biscuits
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Studies on Invert Syrup for use in Biscuits
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Studies on Low fat soft dough biscuits
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Studies on the use of artificial sweeteners in sweet bread and biscuits
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Sweeteners and flours affect cookie spread in oven
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Texture characteristics of pressed cookies based on palm oil shortenings
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The Concentration of a Factor in Soft Wheat Flours Affecting Cookie Quality
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The Dutch Pastry Products and Biscuit Manufacturing Industry. Food and Drink Sector, Agri-Holland 2 1996.
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The production of cookies and related products
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The Science of cookie and cracker production
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Unleavened cookies - shortbread type
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Versatility of Bicarbonate Leavening bases
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