Ingredients: Most Important Ingredients Used to Make Biscuits / Edition 1

Hardcover (Print)
Buy New
Buy New from
Used and New from Other Sellers
Used and New from Other Sellers
from $57.50
Usually ships in 1-2 business days
(Save 17%)
Other sellers (Hardcover)
  • All (11) from $57.50   
  • New (8) from $57.50   
  • Used (3) from $136.38   


This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.
Read More Show Less

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.
Read More Show Less

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

Wheat, flour and other cereals
 - Introduction
 - Wheat flour
 - Oats
 - Rye flour
 - Starches
 - Soya flour

Sugars and syrups
 - Types of crystalline sugars
 - Relative sweetness
 - Types of syrup
 - Uses and functions of sugars and syrups
 - Importance of sucrose particle size
 - Delivery and quality testing of sugars and syrups
 - Storage and handling of sugars and syrups
 - Other sweeteners

Fats oils and butter
 - Fats and oils
 - Butter and butter oil
 - Margarine
 - Rancidity
 - Bulk handling of fats
 - Plasticised and boxed fat
 - Sandwich cream fats
 - Spray oil fats
 - Use of emulsifiers and antioxidants

Dairy products
 - Milk
 - Full cream milk powder, FCMP
 - Skimmed milk powder, SMP
 - Evaporated milks
 - Whey powder
 - Cheese and cheese powder
 - Butter and butter oil
 - Use of milk products in biscuits
 - Eggs

Dried fruit and nut
 - Dried grapes
 - Other dried fruits in biscuits
 - Nuts


 - Safety aspects of handling proteinase enzymes

Flavours and spice
 - Introduction
 - Sources and types of flavour
 - Spices and herbs
 - Essential oils
 - Oleo resins
 - Synthetic flavours-GRAS
 - Other flavouring substances
 - Form of the flavouring material
 - Flavouring of biscuits
 - Flavours applied after baking
 - Flavours in creams and jams
 - Flavour enhancers
 - Storage and critical quality points

 - Salt, sodium chloride
 - Baking soda, sodium bicarbonate, ‘soda’
 - Acids salts used as baking powders
 - Acids salts
 - Ammonium bicarbonate, ‘Vol’
 - Fruit acids
 - Sodium metabisulphite, ‘Natron’
 - Emulsifiers

Chocolate and cocoa
 - Types of chocolate
 - Supply and storage of chocolate
 - Chocolate drops, chips and chunks
 - Chocolate flavoured coatings
 - Cocoa

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Terms of Use.
  • - Barnes & reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)