Description
Presenter: Jack Collins, Collins Resources, Inc.
Cooking in a confectionery plant has progressed over the years from open-fire cooking to today’s totally continuous systems, which perform, more or less, all the basic functions with a minimum of human intervention. David Hess gave a very good presentation on this subject at the 1995 AACT Technical Seminar. It appeared in the Manufacturing Confectioner in October 1995.
