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V. General Sanitary Standards 9
B. Process Selection
VII. Quality Control
XI. Just-In-Time System
This manual of Cinnamon with Peotraco Icing Production is designed to help and guide entrepreneurs who are interested in putting up a micro to small scale business such as bakery. With this guide, potential businessmen will have an idea of what are the internal as well as the external properties necessary for Cinnamon Bread Production, systematic steps will be reflected as well as the necessary equipments used in daily production...
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