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This book is the definitive book on developing, preparing and processing shelf stable savory snacks.
Chapters cover a wide range of topics, including ingredients, raw materials specifications, equipment, materials handling, sensory evaluation and quality control methods, and the preparation and processing of specific snack products.
Every major product type is covered including: potato and corn chips, alkaline cooked corn tortilla chips, pretzels, popcorn, extruded puffed and baked/fried products, meat snacks, and rice based snacks.
International snack foods are also covered, including those in India, China and Japan. Post shaping and dying operations are discussed in detail, including seasonings, flavorings application, producer protection and packaging materials, and filling and cartoning equipment.
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