Snacks and Baking

  • J. Peter Clark
Part of the Food Engineering Series book series (FSES)

Cereal-based foods are a significant segment of the food industry. Most of them have in common the process steps of mixing, forming, baking or frying, finishing somehow (such as by icing, seasoning, slicing), and packaging. Some products are fermented while others are not. Different raw materials require different means of handling, cleaning, size reduction, and conditioning.

Popular snacks are made from potatoes, corn, nuts, sugar, dairy products, and wheat by a variety of processes.


One of the most popular salty snacks, the potato chip, was 150 years old in 2003. George Crum, a cook at Moon’s Lake, invented the potato chip at Moon’s Lake House in Saratoga Springs, NY, in 1853. It quickly became popular in restaurants along the East Coast. Later innovations were packaging in small bags by Laura Scudder in Monterey Park, CA, and larger-scale production by names still familiar such as Wise, Utz, Mike-sells, and Lay’s. Today, retail sales in the United States are about $6...


Shelf Life Wheat Flour Salty Snack Specific Mechanical Energy Tortilla Chip 
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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Oak ParkUSA

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