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By Larry Zisman
Originally encouraged by means of a competition to discover the easiest cookies within the state, The forty seven most sensible Chocolate Chip Cookies within the World spans the kitchens of the US from Muskegon, Michigan, to Costa Mesa, California--and comprises delectable tidbits of cookie lore (did you recognize that Napoleon continuously carried chocolate into conflict with him for speedy energy?) the single factor larger than this publication is a field of chocolate chip cookies!
Chocolate Chip and Macadamia Nuts
Bavarian Mint Chippers
Almond Chip Drops
Italian Chocolate Chip Cookies
Chocolate Chip Pizza
Sweet and Wholewheat Cookies
And More!
Read or Download The 47 Best Chocolate Chip Cookies in the World: The Recipes That Won the National Chocolate Chip Cookie Contest PDF
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Extra info for The 47 Best Chocolate Chip Cookies in the World: The Recipes That Won the National Chocolate Chip Cookie Contest
Example text
For perishable foods where there is a potential for food poisoning ‘Sell by’ coding is used. For other foods, like biscuits, Types of pack and associated wrapping machines 43 were deterioration is not dangerous ‘Best before’ marking is usually adopted. I n some countries it is also necessary to show the date of manufacture of the product. I n this way consumers are protected from the possibility of purchasing packets that are likely to be so old that they will taste awful. There are two problems.
T h e cost of wrapping materials, when printing and wastage is included, is considerable. As much care should be given to selection, handling and testing of these materials as is given to other ingredients used for making the biscuits. 1 Flexible films that are heat sealable and moistureproof These are of two basic types of heat sealable and moistureproof packaging films. One is made from regenerated cellulose and the other is completely plastic based, usually polypropylene. The cellulose films, which are a form of transparent paper, must be coated with a moistureproof barrier.
The problem of flexibility becomes all the more complex if automatic feeding systems are expected to cope with more than one size of biscuit. Secondly, the wrapping machine parts and wrapper size should be designed and built to match the biscuits, not vice versa. It is difficult to form dough pieces which will give biscuits of a predetermined size and within a specified range. Thus, wherever possible, a good sized sample of representative biscuits should be sent to the wrapping machine manufacturer so that the critical parts can be built accordingly.