Understand the meaning of equilibrium moisture content and learn how your aeration system can be kept in the best possible conditions.
The differences between spreads and margarines and how that corresponds to the labeling requirements and different types of margarines.
An overview of the nutritional value and uses of the different kinds of shortenings.
Chemical, physical and organoleptic properties of economically important specialty and gourmet oils organized in alphabetical order.
A summarization of the major compliance requirements listed in the Preventive Controls for Human Food.
A checklist for maintenance managers working with aeration equipment for before and after bin loading duties.
How metal detectors are incorporated into food processing, what they can detect, how to install them and why they are important in operations.
The equipment and designs used in processing operations for effective food cleaning machines.
