Biscuit Doughs / Edition 1

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

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Product Details

Meet the Author

Duncan Manley is an internationally-renowned consultant to the biscuit and food industries, with over 40 years’ experience. He is the author of the Biscuit, cookie and cracker manufacturing manuals and Biscuit, cracker and cookie recipes for the food industry, also published by Woodhead Publishing.

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Table of Contents

 - 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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