This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.About the Author: "Duncan Manley" is an internationally recognised authority in the complex field of biscuit technology. During thirty years of experience in the biscuit, cookie and cracker industries, Manley has worked in eighty factories in over thirty countries; amassing a wealth of experience in development, production efficiency and training under widely varying conditions. He now runs his own company, Duncan Manley Ltd, which provides consultancy services to the biscuit and food industries.