Abstract
The production process for a range of short dough biscuits is described with recipes and images for each type of biscuit and details of the production equipment. The process descriptions include dough mixing, forming, baking and cooling. Short dough biscuits include Glucose biscuits, Digestive, Shortcake, Shorties, Shortbread, Abernethy, Malted Milk, Frollini, Ginger biscuits, Cinnamon Crisp, Windmill biscuits, Finger biscuits, Oaty biscuits, Vanilla cookies, Little Hearts.
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