Technology of Biscuits, Crackers and Cookies

Overview

In the ten years since the publication of Technology of Biscuits, Crackers and Cookies, Second Edition, the pace of change witnessed by the food industry more than justifies this fully updated and revised version. In addition to the increased importance of safety and quality issues, consumers have also increased demand for innovative and nutritionally valuable foods.

To help you to meet these demands, author Duncan Manley has completely revised and updated Technology of ...

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Overview

In the ten years since the publication of Technology of Biscuits, Crackers and Cookies, Second Edition, the pace of change witnessed by the food industry more than justifies this fully updated and revised version. In addition to the increased importance of safety and quality issues, consumers have also increased demand for innovative and nutritionally valuable foods.

To help you to meet these demands, author Duncan Manley has completely revised and updated Technology of Biscuits, Crackers and Cookies, maintaining its status as the first choice reference book for the biscuit industry. You'll find new information in every section of the book, including new material on nutritional issues and a new chapter covering Total Quality Management and HACCP. A comprehensive account of biscuit manufacturing techniques, this book covers every facet of the industry, from management to manufacturing.

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Product Details

  • ISBN-13: 9780849308956
  • Publisher: CRC Press
  • Publication date: 7/31/2000
  • Edition description: 3rd Edition
  • Edition number: 3
  • Pages: 480
  • Product dimensions: 7.00 (w) x 9.90 (h) x 1.34 (d)

Table of Contents

PREFACE MANAGEMENT OF TECHNOLOGY The Technical Department Total Quality Management and HACCP Processes and Efficiency Control Product Development MATERIALS AND INGREDIENTS Choosing Materials for Production Wheat Flour and Vital Wheat Gluten Meals, Grits, Flours, and Starches (Other than Wheat)
Sugars and Syrups Fats and Oils Emulsifers (Surfactants) and Anti-Oxidants Milk Products and Eggs Yeast and Enzymes Flavours, Spices and Flavour Enhancers Additives Chocolate and Cocoa Packaging Materials TYPES OF BISCUITS Classification of Biscuits Cream Crackers Soda Crackers Savoury or Snack Crackers Matzos and Water Biscuits Hard Sweet, Semi Sweet and Garibaldi Fruit Sandwich Biscuits Short Dough Biscuits Deposited Soft Dough and Sponge Drop Biscuits Wafer Biscuits The Position of Biscuits in Nutrition Miscellaneous Biscuit-Like Products BISCUIT PRODUCTION PROCESSES AND EQUIPMENT Bulk Handling and Metering of Ingredients Mixing and Premixes Sheeting, Gauging and Cutting Laminating Rotary Molding Extruding and Depositing Baking Biscuit Cooling and Handling Secondary Processing Packaging and Storage Recycling, Handling and Disposal of Waste Materials

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