Technology of Biscuits, Crackers and Cookies / Edition 3

Technology of Biscuits, Crackers and Cookies / Edition 3

by D Manley
     
 

ISBN-10: 1855735326

ISBN-13: 9781855735323

Pub. Date: 06/28/2000

Publisher: Woodhead Publishing, Limited

The first edition of Duncan Manley's reference book Technology of biscuits, crackers and cookies quickly established itself as the essential reference for anyone involved in the manufacture of biscuits, cookies and crackers. The publication of a fully revised and updated new edition will be warmly welcomed by this important industry. 

It is almost ten years

…  See more details below

Overview

The first edition of Duncan Manley's reference book Technology of biscuits, crackers and cookies quickly established itself as the essential reference for anyone involved in the manufacture of biscuits, cookies and crackers. The publication of a fully revised and updated new edition will be warmly welcomed by this important industry. 

It is almost ten years since the publication of the second edition of this book. The pace of change witnessed by the food industry over the last decade more than justifies the publication of a fully revised and updated third edition. The increasing importance of safety and quality issues has led to a new chapter on TQM and HACCP. Another significant development in the past ten years has been the demand from consumers for increasingly innovative and nutritionally valuable foods. Manley has extensively revised and expanded the sections on product development and included new material on nutritional issues to enable manufacturers to meet these demands.

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Product Details

ISBN-13:
9781855735323
Publisher:
Woodhead Publishing, Limited
Publication date:
06/28/2000
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series
Edition description:
Third Edition
Pages:
528
Product dimensions:
7.00(w) x 9.60(h) x 1.50(d)

Table of Contents

Part One: Management of Technology

Total Quality Management and HACCP, Quality Control and GMP, Process and efficiency contro, Product Development

Part Two: 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, Emulsifiers (surfactants) and anti-oxidants, Milk products and egg, Dried fruits and nuts, Yeast and enzymes, Flavors, spices and flavour enhancers, Additives, Chocolate and cocoa, Packaging materials

Part Three: Types of Biscuits Classificaion of biscuits, Cream crackers, Soda cakes, Savoury or snack crackers, Matzos and water biscuit, puff biscuits, Hard sweet, semi sweet and garibaldi fruit sandwich biscuits, short dough biscuits, Deposited short dough and sponge drop biscuits, wafer biscuits, The position of biscuits in nutrition, Miscellaneous biscuit-like products

Part Four: Biscuit Production Processes and Equipment Bulk handling and the 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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