Manley's Technology of Biscuits, Crackers and Cookies

Overview

Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and ...

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Manley's Technology of Biscuits, Crackers and Cookies

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Overview

Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management.

Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer.

With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry.

  • Widely regarded as the standard work in its field
  • Covers management issues such as HACCP, quality control, process control and product development
  • Deals with the selection of raw materials and ingredients
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Editorial Reviews

From the Publisher
Clear, authoritative and practical - you can find the answer to most problems in it., Mike Webber, The Biscuit, Cake, Chocolate and Confectionery Association, UK on the third edition
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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

Setting the scene: A history and the position of biscuits
D Manley, Consultant, Duncan Manley Ltd, UK

PART 1 MANAGEMENT OF TECHNOLOGY IN BISCUIT MANUFACTURE

The role of the technical department in biscuit manufacture
D Manley, Consultant, Duncan Manley Ltd, UK

Quality management systems and (HACCP) in biscuit manufacture
D Manley, Consultant, Duncan Manley Ltd, UK

Quality control and good manufacturing practice in the biscuit industry
D Manley, Consultant, Duncan Manley Ltd, UK

Process and efficiency control in biscuit manufacture
D Manley, Consultant, Duncan Manley Ltd, UK and M Wilkes, MW Associates, UK

Product development in the biscuit industry
D Manley, Consultant, Duncan Manley Ltd, UK

Sustainability in the biscuit industry
R Brightwell, United Biscuits, UK

PART 2 MATERIALS AND INGREDIENTS FOR BISCUIT MANUFACTURE

Choosing materials for biscuit production
D Manley, Consultant, Duncan Manley Ltd, UK

Wheat flour and vital wheat gluten as biscuit ingredients
D Manley, Consultant, Duncan Manley Ltd, UK, B Pareyt and J A Delcour, Katholieke Universiteit Leuven, Belgium

Meals, grits, flours and starches (other than wheat)
D Manley, Consultant, Duncan Manley Ltd, UK

Sugars and syrups as biscuit ingredients
D Manley, Consultant, Duncan Manley Ltd, UK

Fats and oils as biscuit ingredients
G Atkinson, AarhusKarlshamn UK Ltd, UK

Emulsifiers (surfactants) and antioxidants as biscuit ingredients
D Manley, Consultant, Duncan Manley Ltd, UK

Milk products and egg as biscuit ingredients
D Manley, Consultant, Duncan Manley Ltd, UK

Dried fruits and nuts as biscuit ingredients
D Manley, Consultant, Duncan Manley Ltd, UK

Yeast and enzymes as biscuit ingredients
D Manley, Consultant, Duncan Manley Ltd, UK

Flavours, spices and flavour enhancers as biscuit ingredients
D Manley, Consultant, Duncan Manley Ltd, UK

Additives as biscuit ingredients
D Manley, Consultant, Duncan Manley Ltd, UK

Chocolate and cocoa as biscuit ingredients
D Manley, Consultant, Duncan Manley Ltd, UK

Packaging materials for biscuits and their influence on shelf life
G L Robertson, Food•Packaging•Environment and University of Queensland, Australia

PART 3 TYPES OF BISCUITS

Classification of biscuits
D Manley, Consultant, Duncan Manley Ltd, UK

Cream crackers
D Manley, Consultant, Duncan Manley Ltd, UK

Soda crackers
D Manley, Consultant, Duncan Manley Ltd, UK

Savoury or snack crackers
D Manley, Consultant, Duncan Manley Ltd, UK

Matzos and water biscuits
D Manley, Consultant, Duncan Manley Ltd, UK

Puff biscuits
D Manley, Consultant, Duncan Manley Ltd, UK

Hard sweet, semi sweet and Garibaldi fruit sandwich biscuits
D Manley, Consultant, Duncan Manley Ltd, UK

Short dough biscuits
D Manley, Consultant, Duncan Manley Ltd, UK, B Pareyt and J A Delcour, Katholieke Universiteit Leuven, Belgium

Deposited soft dough and sponge drop biscuits
D Manley, Consultant, Duncan Manley Ltd, UK

Wafer biscuits
D Manley, Consultant, Duncan Manley Ltd, UK

The position of biscuits in nutrition
H Smith, Cereal Partners United Kingdom (CPUK), UK

Miscellaneous biscuit-like products
D Manley, Consultant, Duncan Manley Ltd, UK

PART 4 BISCUIT PRODUCTION PROCESSES AND EQUIPMENT

Bulk handling and metering of biscuit ingredients
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK

Mixing and premixes in biscuit manufacture
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK

Sheeting, gauging and cutting in biscuit manufacture
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK

Laminating in biscuit manufacture
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK

Rotary moulding in biscuit manufacture
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK

Extruding and depositing of biscuit dough
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK

Biscuit baking
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK
 

Biscuit cooling and handling
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK
 

Secondary processing of biscuits
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK
 

Biscuit packaging and storage
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK
 

Recycling, handling and disposal of waste biscuit materials
D Manley, Consultant, Duncan Manley Ltd, UK, reviewed by H Clark, Baker Perkins Ltd, UK

PART 5 SUPPLIERS’ PRESENTATIONS

 

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