Biscuit Doughs / Edition 1

Biscuit Doughs / Edition 1

by Duncan Manley, D. J. R. Manley
     
 

ISBN-10: 1855732939

ISBN-13: 9781855732933

Pub. Date: 03/01/1998

Publisher: Elsevier Science

This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.  See more details below

Overview

This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.

Product Details

ISBN-13:
9781855732933
Publisher:
Elsevier Science
Publication date:
03/01/1998
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series, #2
Pages:
80
Product dimensions:
5.40(w) x 8.50(h) x 0.25(d)

Table of Contents

Introduction
 - Vocational qualifications

Background to the biscuit industry
 - What are biscuits?
 - How are biscuits made?
 - How a factory is arranged
 - What your company requires from the factory
 - Ingredient storage areas
 - Your contribution when working with ingredients

Hygiene and safety aspects
 - Safety of food products
 - Sources of contamination
 - Safety for people

Problem solving
 - Introduction
 - Process audit record
 - Control Philosophy

Types of biscuit dough
 - Introduction
 - Developed doughs
 - Short doughs and batters

Types of dough mixer
 - What is required of a mixer
 - Biscuit dough mixers

Mixing the dough
 - Production control considerations
 - Dough consistency
 - Troubleshooting

Metering of ingredients into mixers
 - Introduction
 - handling ingredients
 - Ingredients that should be dispersed before mixing commences
 - Communication and recording changes
 - Troubleshooting

Handling dough after mixing
 - Removal from the mixer
 - Standing the dough
 - Removal of the dough from the tub
 - Troubleshooting

Care, maintenance and cleaning of machinery
 - Care
 - Cleaning of mixers
 - Maintenance

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