Cereal foods, snack foods and confectionery are now big business, involving mass production systems and equipment. This guide and reference provides a clear, systematic review of the basic types of machinery now used for these products. Basic principles, machine design, function, operation and output are examined. Numerous detailed schematics illustrate machine design and process steps. Special chapters cover heat transfer and electric heating elements, and food machinery design. This 300-page handbook will be useful to managers and engineers involved in snack and cereal food and confectionery processing, as well as designers of machinery and production lines.