Cookie and Cracker Technology / Edition 3

Cookie and Cracker Technology / Edition 3

by Samuel A. Matz, Matz

Product Details

Springer US
Publication date:
Edition description:
3rd ed. 1993
Product dimensions:
0.86(w) x 7.00(h) x 10.00(d)

Table of Contents

Sect. IIngredients
1Ingredients Made from Wheat1
2Flours from Grains Other Than Wheat11
3Fats, Oils, Antioxidants, and Emulsifiers21
4Sweeteners and Malt Syrup33
5Water and Salt43
6Leavening Agents and Yeast Foods53
7Ingredients from Eggs and Milk63
8Fruits, Nuts, and Vegetables73
9Ingredients for Flavoring and Coloring83
10Nutritional and Health Additives91
11Incidental and Miscellaneous Ingredients99
Sect. IIFormulas and Processes
12Principles of Biscuit Formulation107
13Fermented Dough Products115
14Cut and Embossed Biscuits123
15Deposit and Wire-Cut Cookies131
16Other Extruded Cookies139
17Rotary Molded Cookies147
18Sugar Wafers153
19Specialty Cookies159
20Formulating and Processing Dietetic Biscuits167
21Particulate and Other Dry Adjuncts175
22Water-Based Adjuncts for Biscuits183
23Fat-Based Coatings and Fillings191
Sect. IIIEquipment and Engineering
24Receiving, Storing, and Transferring Ingredients199
25Measuring Equipment207
26Mixers and Mixing Principles219
27Specialized Equipment for Fermented Doughs233
28General Principles of Cookie Forming Equipment241
29Sheeters, Gauging Rolls, and Laminating Equipment249
30Extruding Equipment259
31Molding Equipment270
32Cutting Machines279
33Ovens and the Principles of Baking287
34Wafer Plants289
35Applicaters for Adjuncts309
36Auxiliary and Miscellaneous Equipment321
37Packaging Materials and Equipment329
Sect. IVOther Technical Considerations
38Computerization of Plant and Laboratory339
39Sanitation and Safety351
40Quality Assurance Operations361
41Developing New Products377

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