Unlock the secrets of confectionery with “Technology of Biscuits, Crackers and Cookies, Second Edition.” This comprehensive guide from CRC Press, published in 1998, is an essential resource for food technologists, product developers, and anyone interested in the science behind baked goods. Explore detailed insights into ingredient functionality, processing techniques, and quality control for creating perfect biscuits, crackers, and cookies. Whether you’re a professional baker or a curious enthusiast, this 476-page volume, now available at The Bookish Owl, offers invaluable knowledge to elevate your baking expertise and product innovation. Discover the chemistry and engineering that make your favorite treats possible.