Bio- and food technology – BF
CHALLENGES IN DESIGN TEA COOKIES XXIII CONGRESS OF CHEMISTS AND TECHNOLOGISTS OF MACEDONIA 8-11 OCTOBER, 2014, OHRID
Skopje Design Week 2014 23 - 28 September Kursumli An
Julijana Savic-Dineva , eng.food biotech, food product design for Super Grup , e-mail: savicdineva@yahoo.com Super Grup, Boris Trajkovski 107, Skopje, +389 2 279 1 279, info@supergroup.mk
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
In this review we present 3 months trial production of tea cookies. We faced various challenges in food product design, in making choices for raw material, processing time and conditions. We achieved different forms and quantitative and qualitative desired outcome, of new food product, tea cookies. Standard process equipment was used, mixer, dosing and forming and tunnel owen. Small trial dough of about 8 kg was baked 11 times. Each trial is different and is recorded as recipe, process time, process conditions and sensory and quantitative basic measurement of finished product, tea cookies. We also compare our products with current tea cookies on the market as nutrient composition, form, color, taste, and price per unit product. So far basic design of package for 200 g net weight is chosen. Specification of process and product following GMP (Good Manufacturing Practice) and GHP (Good Hygienic Practice) is being prepared for optimal daily production.
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
Super Grup Company produces various products in healthy life style foods. Cold pressed oils as sesame oil, flaxseed oil, pumpkin seed oil, black seed oil (Nigella Sativa), and sunflower oil is in preparation. Also it produces defatted flour, as residue from oil extraction from the same type of raw materials, mentioned before. One biotechnology product is packing solution of Super Maya, enzyme from fungal origin (Rhizomucor miehei), and rennet for milk processing, for production of hard and soft cheese. Main products are sesame paste tahini and traditional sweet, sesame tahini halva. And also grain energy bars cranberry and hazelnut. www.supergroup.mk Most recent new raw material, that can be used for design of food product are natural sweeteners, fig , grape and carob syrup which can be used as they are or in healthy food recipes and also as mix with tahini paste. Also production line for chocolate glaze is installed but so far this equipment is not being used .With this trial production Super Grup Company is developing new production line of tea cookies and broadening spectar of healthy life style food products. Super Grup Company is also performing social role in employing people with special need. Key words
cookies, healthy, natural, design, food
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
Basic recipe for trial production Fats Sugar Flour Milled (sesame, linen, oats, coconut, cocoa)
kg
% 1,4 1,8 3,8 0,2
17 22 46 2
(resins, dates, strawberries, lemon, orange,
0,2
2
Water Baking powder, salt, lecithin, enzymes-freshey, aroma (vanilla, cinnamon, strawberry, hazelnut, cranberry, orange, lemon)
0,6 0,2
7 2
Total
8,2
100
Milled dried fruit cranberry, fig)
Bio- and food technology – BF CHALLENGES IN DESIGN
no. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
TEA COOKIES
Process flow Each ingredient is weight on the scales as in recipe formulation. First fats are placed in mixer. Water is added and then liquid compounds. Sugar , aroma and fruit paste are added while mixing. All ingredients are added while mixing. Add rest of the water and active enzymes. Salt and baking powder are added in flour. Flour is added in small amounts while dough is mixing. Each dough is mixed 20 minutes. And then transferred to dosing and forming machine. You can choose form in which dough will be deposited on the trays (shape of cookies). In the dosing and forming machine you can choose the amount of dough (weight of cookies). Prepare 7 trays for 8.3 kg dough (dough shouldn’t stay long). Tunnel owen is prepared in advance 60 minutes before. Temperature of baking is chosen and speed of wire conveyor is chosen. Trays with baked cookies are placed for cooling. Ready product is packed by hand. Working areas and machines are cleaned after production batch is finished.
Bio- and food technology – BF CHALLENGES IN DESIGN
ANALYSIS
TEA COOKIES
OF TRIAL COOKIES WITH DIFFERENT DOSING 1, 1.5 , 2
ANALYSIS OF COOKIE
1
no. type
value
unit
comments
1
7 DOTS FLOWER
7,1
g
minimal
2
1 LINE
7,3
g
3
8 RAYS FLOWER
10,7
g
4
5 LINES SUN
11
g
maximal
5
HALFMOON FORM
9,7
g
6
HEART FORM
9,9
g
TOTAL
55,7
g
AVERAGE
9,28
Bio- and food technology – BF CHALLENGES IN DESIGN
ANALYSIS OF COOKIE
1.5
no.
TEA COOKIES
type
value
unit
comments
1 7 DOTS FLOWER
8,3
g
min
2 1 LINE
9,7
g
3 8 RAYS FLOWER
13,7
g
4 5 LINES SUN
14,7
g
max
5 HALFMOON FORM
13,8
g
6 HEART FORM
13,3
g
TOTAL
73,5
g
AVERAGE 12,25
Bio- and food technology – BF CHALLENGES IN DESIGN
ANALYSIS OF COOKIE
2
no.
TEA COOKIES
type
value
unit
comments
1 7 DOTS FLOWER
10,6
g
min
2 1 LINE
11,5
g
3 8 RAYS FLOWER
17,2
g
4 5 LINES SUN
17,1
g
max
5 HALFMOON FORM
13,7
g
6 HEART FORM
15,7
g
TOTAL
85,8
g
AVERAGE 14,3
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
FOOD PRODUCT DESIGN GOALS 1. FORMULATE NEW AND EXSISTING PRODUCTS TO MEET OBJECTIVES SENSORY NUTRITIONAL QUALITY COST TIMELINE MANUFACTURABILITY 2. DESIGN AND CONDUCT EXPPERIMENTS TO EVALUATE FORMULATION, PRODUCT PARAMETERS AND PACKIGING PROCESS
3. MONITOR SENSORY CHANGES AND MICROBIOLOGY SHELFLIFE OF TEST PRODUCTS 4. MAINTAIN DETAILED, COMPREHENSIVE RECORDS OF FORMULATIONS, PROCESS PARAMETERS , FINISHED PRODUCT RESULT AND SENSORY EVALUATION 5.TECHNICAL AND PRODUCTION CHALLENGES, DATA COLLECT PATTERN ANALYSIS 6.RECOMMEND, SET UP, CALIBRATE, BASIC EQUIPMENT AND LAB EQUIPMENT
Bio- and food technology – BF CHALLENGES IN DESIGN Trial production Time Line 1 week 49 date 05-12-2013 2 date 06-12-2013 3 w50 date 11-12-2013 4 w2 date 08-01-2014 5 date 10-01-2014 6 w3 date 17-01-2014 7 w4 date 23-01-2014 8 w5 date 30-01-2014 9 w6 date 07-02-2014 10 w7 date 13-02-2014 11
w8
date 20-02-2014
TEA COOKIES
Bio- and food technology – BF CHALLENGES IN DESIGN Baking time and temperature (oC) for entrance of material
TEA COOKIES
13-02-2014
part 1
part 2
part 3
part 4
1
2
3
4
190
260
250
210
190
260
250
210
170
210
190
165
170
210
190
165
type
value
unit
time for baking
12
min
speed of conveyor
27,1
rpm
max
time
START
END
time for mixing dough
30
min
9.00 h
11.00 h
time for dosing ,forming
30
min
time for baking
30
min
time for 1 trial
2
casa
dosing dough cookies
1,5
unit
shape of cookies
S-shape
upper heaters
lower heaters
Basic Material Balans
type
value
unit
no. of tray
8
tray
no. of cookies on 1 tray
54
cookies
time of mixing
20
min
total dough
8300
g
dough in dosing machine
2000
g
no. of baked cookies
432
cookies
average baked cookie
12,3
g
total cookies
5313,6
g
total dough for cookies
6300
g
1 package cookies 200 g
16
cookies
1 batch
27
packages
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
ANALYSIS OF THE COOKIES ALREADY IN THE MARKET, SIZE, SHAPE ,COMPOSITION ANALYSIS OF COOKIES no.
TYPE
1 COOKIE (g)
1 PACKAGE (g)
1 musli int
15
115
8
2 musli int cocoa
15
115
8
3 vita day
26
200
8
4 ocake
13
210
16
5 coko donia 6 tea cookie mako
12 11
300 180
25 16
7 my cookie butter
5
100
20
10
200
20
9 nutri keksic
7
150
21
10 sunday biscoti
16
350
22
11 balans vincini 12 my cookie cocoa
11 12
180 300
16 25
13 medenka
50
50
1
8 vitalix
NO. COOKIES
Bio- and food technology – BF CHALLENGES IN DESIGN composition
vitaday polski
TEA COOKIES
balance
ocake
muesli sweet plus
muesli integ sweet plus
no
nutrition information 100g product
100 g product
100 g product
100 g product
100 g product
1
energy
465 kcal, 1944 kJ
412 kcal, 1732 kJ
427 kcal. 1788 kJ
461 kcal, 1937 kJ
674 kcal, 1997 kJ
2
proteins (g)
5.4 g
8.5 g
8,1g
6.5 g
6.4 g
3
carbohydrates (g)
52.4 g
63 g
60,9 g
68 g
65.2 g
of which sugars
20.6 g
19,9 g
29 g
29 g
fats (g)
25.7 g
15.8 g
18,5 g
17.5 g
20.5 g
of which no saturated fats
9.3 g
4,2 g
7 g
7 g
5
fiber (g)
6.36 g
7,9 g
2.9 g
2.6 g
6
salt, natrium (g)
0.4 g
0,37 g
0.171 g
0.252 g
4
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
cookie card oat -lemon
type
description
smell
very slight fragrance from lemon aroma
color
light, light brown from integral flour
taste
sweet , from lemon comes freshness a citrusy flavor
length
50 mm
thickness
7 mm
wide
50 mm
average weight
12.7 g
texture
soft enough, bottom and crust formed
other description
these cookies have a lot of oats, but it isn't dominant
these are slim cookies, form and taste and time of baking are right
these type of cookie has natural style color and taste for healthy food products
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
cookie card oat -coconut
type smell
color light, cream white from coconut and integral flour taste sweet , slight coconut flavor length 55 mm thickness 10 mm wide 55 mm average weight 11,7 g texture soft and wet inside ,bottom and crust formed other cookies should be made with other fresh coconut flour aroma description these are slim cookies, form and taste and time of baking is not good cookie is wet these type of cookie has natural style color and taste for healthy food products
description very slight fragrance from coconut
Bio- and food technology – BF CHALLENGES IN DESIGN
cookie card oat -orange
TEA COOKIES
type smell color
description very slight fragrance from orange light, cream white and integral flour
taste length thickness wide average weight texture other description
sweet , slight orange flavor 50 mm 11 mm 35 mm 12,33g soft and wet inside ,bottom and crust formed cookies are made with fresh orange, aroma, dates ,raisins
these are bigger cookies, super taste, time of baking should be 2 min more these type of cookie has natural style color and taste for healthy food products
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
cookie card oat - fig
type
description
smell
very slight fragrance from fig
color
light, light brown
taste
sweet , slight fig flavor
length
40 mm
thickness
7 mm
wide
40 mm
average weight
7,7 g
texture
soft but not crumbly ,bottom and crust formed
other description
cookies are made with fig marmalade, vanilla aroma
these are small flat cookies, time of baking and form are correct
these type of cookie has natural style color and taste for healthy food products
Bio- and food technology – BF CHALLENGES IN DESIGN
cookie oat-strawberry
TEA COOKIES
type smell color
description neutral light pink, light brown, aroma compound is intensive red
taste length thickness wide average weight texture other description
sweet only 40 mm 11 mm 40 mm 9,2 g soft but not crumbly ,bottom and crust formed cookies are made with dried strawberries, and aroma
taste is not achived in cookies, time of baking and form are correct aroma compound should be colorless and maby strawberry marmalade for taste
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
cookie card oat-flax-malt
type smell color
description neutral, slight malt aroma light, light brown, golden
taste not sweet , slight aroma malt length 50 mm thickness 7 mm wide 50 mm average weight 11.9 g texture not soft but chewy ,bottom and crust formed other cookies are made with specific aroma and taste of barley malt description taste is not achived in cookies,flat cookies, time of baking and form are correct these type of cookie has natural style color and taste for healthy food products
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
cookie oat-malt-cranberry
type
description
smell color
smell and aroma cranberry and malt light, light brown,
taste not sweet , malt aroma, slight bitter length 50 mm thickness 10 mm wide 40 mm average weight 11 g texture soft and wet inside ,bottom burned and crust formed other cookies are made with malt, which is dominant taste and description aroma taste is barley malt ,thick cookies, time of baking is not correct these type cookie has malt taste for healthy food, slight bitter
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
cookie card oat-cranberry
type smell color
description intensive smell and aroma cranberry light, light brown,
taste very sweet , used 3 type of sweetners length 50 mm thickness 10 mm wide 32 mm average 8.4 g weight texture soft ,bottom and crust formed other cookies are made with specific aroma and taste of cranberry description taste is very very sweet,flat cookies, time of baking and form are correct these type cookie has very intensive sweet and cranberry taste for healthy food
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
cookie flax-cinnamon
type smell color
taste sweet , cinnamon aroma, slight flax taste length 45 mm thickness 10 mm wide 45 mm average weight 8,5 g texture soft but firm shape ,bottom and crust formed other cookies are flat and thin description taste is cinnamon , time of baking is not correct these type cookie has cinnamon taste, natural colour and is healthy food product type description smell smell and aroma cinnamon color light, light brown, natural
cookie flax-cinnamon
description smell and aroma cinnamon light, light brown, natural
taste sweet , cinnamon aroma, slight flax taste length 55 mm thickness 7 mm wide 40 mm average weight 11.6 g texture soft but firm shape ,bottom and crust formed other cookies are even more flat and thin description taste is cinnamon , time of baking is not correct these type cookie has cinnamon taste, natural colour and is healthy food product
Bio- and food technology – BF CHALLENGES IN DESIGN cookie flax-hazelnut
type smell color taste
TEA COOKIES
description smell and aroma hazelnut, not very intensive light, light brown, natural sweet , hazelnut aroma, slight flax
length 60 mm thickness 10 mm wide 45 mm average weight 14,2 g texture firm shape ,bottom and crust formed , enough crumbly other description taste is good but pieces of hazelnut stuck in dosing forms! so only use powder or paste nuts and fruits, or else cookies will deform in shape these type cookie has hazelnut taste, natural colour and is healthy food product type description smell smell and aroma cinnamon color light, light brown, natural taste sweet , cinnamon aroma, slight flax
length 60 mm thickness 10 mm wide 45 mm average weight 11.7 g texture firm shape ,bottom and crust formed , slight crumbly other description taste is good but pieces of hazelnut stuck in dosing forms! so only use powder or paste nuts and fruits, or else cookies will deform in shape these type cookie has hazelnut taste, natural colour and is healthy food product
cookie flax-hazelnut
Bio- and food technology – BF CHALLENGES IN DESIGN
cookie card flax-cocoa
TEA COOKIES
type smell
description smell and aroma of cocoa
color dark, dark brown, taste enough sweet ,cocoa aroma, slight bitter, like chocolate length 50 mm thickness 12 mm wide 30 mm average weight 8.11 g texture soft and slight wet inside ,bottom and crust formed other description cookies are made with dominant taste and aroma of cocoa time of baking is correct, taste is like chocolate, flax and cocoa make dark color these type cookie has taste and colour for natural healthy food
Bio- and food technology – BF CHALLENGES IN DESIGN
cookie
sesame-vanilla
type smell color
TEA COOKIES
description smell and aroma of vanilla light, light brown, seeds of sesame are visible
taste enough sweet ,maby more fat taste , from sesame length 60 mm thickness 8 mm wide 40 mm average weight 10 g texture soft inside ,bottom and crust formed other cookies are made with sesame deffated flour, and sesame seed description time of baking is correct, taste is more on fat, because of the sesame these type cookie has taste and colour for natural healthy food
Bio- and food technology – BF CHALLENGES IN DESIGN
cookie sesame-strawberry
TEA COOKIES
type smell color
description smell and aroma of straberry light, light brown,
taste enough sweet ,strawberry length 47 mm thickness 9 mm wide 42 mm average weight 8.3 g texture soft inside ,bottom and crust formed other description cookies are made with dried strawberies, time of baking is correct, taste is fresh these type cookie has taste and colour for natural healthy food
Bio- and food technology – BF CHALLENGES IN DESIGN cookie flax-cinnamon
cookie flax-cinnamon
TEA COOKIES
type description smell smell and aroma cinnamon color light, light brown, natural taste sweet , cinnamon aroma, slight flax length 60 mm thickness 5 mm wide 60 mm average weight 15 g texture firm shape ,bottom and crust formed , enough crumbly, thin other description these cookies are with T-500 wheat flour and whey so this combination makes cookie very hard for bite, but when broken is crumbly these type cookie should be made with dosing speed 1, and whole wheat flour type description smell smell and aroma cinnamon color light, light brown, natural taste sweet , cinnamon aroma, slight flax length 60 mm thickness 10 mm wide 50 mm average weight 16.2 g texture firm shape ,bottom and crust formed , slight crumbly other description these cookies are with T-500 wheat flour and whey so this combination makes cookie very hard for bite, but when broken is crumbly these type cookie should be made with dosing speed 1, and whole wheat flour
Bio- and food technology – BF CHALLENGES IN DESIGN cookie sesame-vanilla
cookie sesame-vanilla
type smell color taste length thickness wide average weight texture
TEA COOKIES
description smell and aroma vanilla golden brown, natural sweet , vanilla aroma, taste is very good 60 mm 7 mm 60 mm 14 g firm shape ,bottom and crust formed , enough crumbly, thin other description these cookies are with wholewheat flour and whey so this combination makes cookie very hard for bite, but when broken is crumbly these type cookie should be made with dosing speed 1, and do not use whey type description smell smell and aroma vanilla color golden brown, natural taste sweet , vanilla aroma, taste is very good length 60 mm thickness 10 mm wide 45 mm average weight 14 g texture firm shape ,bottom and crust formed , slight crumbly other description these cookies are with wholewheat flour and whey so this combination makes cookie very hard for bite, but when broken is crumbly these type cookie should be made with dosing speed 1, inside the cookie is wet
Bio- and food technology – BF CHALLENGES IN DESIGN cookie coconut-pumpkin
cookie coconut-pumpkin
type smell color taste length thickness wide average weight texture
TEA COOKIES description smell and aroma of fat compounds, slight coconut golden brown, natural sweet , coconut, taste is not good, too much fat compounds 60 mm 7 mm 60 mm 13 g firm shape ,bottom and crust formed , enough crumbly, thin
other description these cookies are with wholewheat flour and whey so this combination makes cookie very hard for bite, but when broken is crumbly these type cookie should be made with dosing speed 1 type description smell smell and aroma of fat compounds, slight coconut color golden brown, natural taste sweet , coconut, taste is not good, too much fat compounds length 60 mm thickness 10 mm wide 50 mm average weight 14 g texture firm shape ,bottom and crust formed , slight crumbly other description these cookies are with wholewheat flour and whey so this combination makes cookie very hard for bite, but when broken is crumbly these type cookie should be made with dosing speed 1, inside the cookie is wet
Bio- and food technology – BF CHALLENGES IN DESIGN cookie sesame-coconut
cookie sesame-coconut
TEA COOKIES
type description smell smell and aroma of fat compounds,sesame ,slight coconut color white , slight yellow taste coconut, taste is not good, too much fat compounds length 90 mm thickness 10 mm wide 40 mm average weight 18 g texture firm shape ,bottom and crust formed , not baked other description these cookies are with T-500 flour and whey in the process of making , double amount of water is used, so cookie couldn’t form later additional flour is used, but taste is not achived, cookie is not baked type description smell smell and aroma of fat compounds, sesame, slight coconut color golden brown, natural taste coconut, taste is not good, too much fat compounds length 78 mm thickness 8 mm wide 42 mm average weight
14 g
texture
firm shape ,bottom burned and crust formed , slight crumbly
other description
these cookies are with wholewheat flour and whey
in the process of making , double amount of water is used, so cookie couldn’t form
later additional flour is used, but taste is not achived, cookie is with burned bottom
Bio- and food technology – BF CHALLENGES IN DESIGN cookie coconut-vanilla
cookie coconut-vanilla
TEA COOKIES
type description smell smell and aroma of fat compounds,sesame ,slight coconut color white , slight yellow taste coconut, taste is not good, too much fat compounds length 65 mm thickness 4,5 mm wide 65 mm average weight 12 g texture firm shape ,bottom and crust formed , not baked other description these cookies are with T-500 flour and whey in the process , double amount of water is used, so cookie couldn’t form later additional flour is used, but taste is not achived, cookie is thin type description smell smell and aroma of fat compounds, sesame, slight coconut color golden brown, natural taste coconut, taste is not good, too much fat compounds length 65 mm thickness 4 mm wide 65 mm average weight 11 g texture firm shape ,bottom burned and crust formed , slight crumbly other description these cookies are with wholewheat flour and whey in the process , double amount of water is used, so cookie couldn’t form later additional flour is used, but taste is not achived, cookie is thin
Bio- and food technology – BF CHALLENGES IN DESIGN
cookie card vanilla T-500
TEA COOKIES
type description smell smell and aroma of vanilla color light , light brown taste neutral length 40-60 mm thickness 5 mm wide 40-55 mm average weight 10.5 g texture these are firm cookies, flat and thin other description cookies are made with vanilla and flour T-500 time of baking is correct, but shapes are various and also weight these type cookie has taste and colour for standard tea cookies
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
cookie card 06-12-2013
type smell
description sweet, fat, slight vanilla
color light brown taste sweet, fat, slight vanilla length 50 mm thickness 10-15 mm wide 60 mm average weight 20-25-30 g texture soft and crumbly other description these are large cookies, dosing is 2,5 and dough is soft time of baking is correct, taste is vanilla and sweet, but also fat compound these type cookie is very big and dosing should be less
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
cookie card 05-12-2013
type smell color taste
description sweet, fat, slight vanilla light brown sweet, fat, slight vanilla
length 50 mm thickness 10-15 mm wide 60 mm average weight 20-25g texture soft and crumbly other description soft and not baked time of baking is not correct these are large cookies, not baked these type cookie are standard tea cookies, T-500 flour and vanilla
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
BASIC MATERIAL BALANCE AND BASIC TIME LINE FOR 100 KG DOUGH type value unit START END time for mixing dough 4*30 min min 8.00 h AM 10.00 h AM time for dosing ,forming 4*30 min min 10.00 h AM 12.00 h PM time for baking 4*30 min min time for trial hours 4 time for cooling cookies 4*30 min min 12.00 h PM 2.00 h PM time for packing cookies 4*30 min min 2.00 h PM 4.00 h PM dosing dough cookies 1-1,5 unit shape of cookies Y -shape average weight g 10 time for baking min 12 speed of conveyor rpm 27,1
Bio- and food technology – BF CHALLENGES IN DESIGN Basic Material Balans type total dough 1 batch dough dough in dosing machine
dough for cookies total baked cookies 1 cookie average weight total number of cookies 1 package number of cookies 1pack total number of packages
no. of cookies on 1 tray no. of tray
value 100 25 2 98 82,44 10 8244 200 20 412 54 153
TEA COOKIES unit kg kg kg kg kg 6,3 kg dough 5,3 kg cookies g baked pieces g pieces pieces cookies tray
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES
Bio- and food technology – BF CHALLENGES IN DESIGN
TEA COOKIES