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Production of Third-Generation Snacks

FIGURE 12.7 Flowchart of the manufacturing process for the production of pellets and third-generation snacks. [Pg.380]

Baking is the other common alternative for expanding half-products. Air impingement ovens are recommended because of their high rate of heat transfer. The development of products for microwaving and production of low-fat itans is gaining popularity. [Pg.381]

See other pages where Production of Third-Generation Snacks is mentioned: [Pg.379] [Pg.379]

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Snack production

Snack products

Snack third-generation

Snacking

Snacks

Third generation