Manley's Technology of Biscuits, Crackers and Cookies

by Duncan Manley (Editor)

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

Product Details

ISBN-13:	9780857093646
Publisher:	Woodhead Publishing, Limited
Publication date:	09/28/2011
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by:	Barnes & Noble
Format:	eBook
Pages:	632
File size:	9 MB

About 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.

Table of Contents

Chapter 1: Setting the scene: A history and the position of biscuits Abstract: 1.1 Introduction 1.2 The beginnings of biscuit manufacturing 1.3 Ingredients and formulation development 1.4 Engineering Part I: Management of technology in biscuit manufacture Chapter 2: The role of the technical department in biscuit manufacture Abstract: 2.1 Introduction 2.2 The requirements of the technical (or technology) department 2.3 Selection of staff for the technical department 2.4 Facilities for the technical department 2.5 Liaison with other technical establishments 2.6 Support for purchasing 2.7 Support for training 2.8 Management of technical developments Chapter 3: Quality management systems and hazard analysis critical control point (HACCP) in biscuit manufacture Abstract: 3.1 Quality management 3.2 Management of product safety Chapter 4: Quality control and good manufacturing practice (GMP) in the biscuit industry Abstract: 4.1 Principles and management 4.2 Quality control tasks for finished product inspection 4.3 Quality control tasks for ingredient and packaging materials 4.4 Good manufacturing practice (GMP) 4.5 Hygiene surveys Chapter 5: Process and efficiency control in biscuit manufacture Abstract: 5.1 Process control and efficiency 5.2 Process audit 5.3 Process control checks and records for plants with no continuous monitoring sensors 5.4 Making process control measurements 5.5 Action procedures as a result of product measurements 5.6 Instrumentation for monitoring 5.7 Efficiency and integrated plant control 5.8 Outline of the instrumentation that is available 5.9 Troubleshooting 5.10 Energy efficiency Chapter 6: Product development in the biscuit industry Abstract: 6.1 Introduction 6.2 Product development 6.3 Facilities for process and product development 6.4 Assessing products 6.5 Establishing the product specification 6.6 Management of product development Chapter 7: Sustainability in the biscuit industry Abstract: 7.1 Introduction 7.2 Key drivers for sustainability in the biscuit industry 7.3 Carbon emissions and energy use 7.4 Reducing water use 7.5 Reducing waste 7.6 Packaging 7.7 Other options for improving sustainability Part II: Materials and ingredients for biscuit manufacture Chapter 8: Choosing materials for biscuit production Abstract: 8.1 Introduction 8.2 Important technical aspects 8.3 Important commercial aspects 8.4 Programme for the meeting with a supplier Chapter 9: Wheat flour and vital wheat gluten as biscuit ingredients Abstract: 9.1 Introduction 9.2 Flour from the viewpoint of the miller 9.3 Flour from the viewpoint of the biscuit manufacturer 9.4 Vital wheat gluten Chapter 10: Meals, grits, flours and starches (other than wheat) Abstract: 10.1 Introduction 10.2 Cereal-based materials 10.3 Non-cereal flours and starches Chapter 11: Sugars and syrups as biscuit ingredients Abstract: 11.1 Introduction 11.2 Common sugar, sucrose 11.3 Syrups 11.4 Sugars and syrups from starches – glucose 11.5 Non-diastatic malt extract 11.6 Maillard reaction 11.7 Polyols Chapter 12: Fats and oils as biscuit ingredients Abstract: 12.1 Introduction 12.2 The role of fat in biscuits 12.3 The chemistry and physical properties of fats 12.4 Quality and handling issues of fats 12.5 Key characteristics of fats for biscuits 12.6 Quality control of fats 12.7 General specification requirements for oils and fats 12.8 Challenges for the biscuit manufacturer Chapter 13: Emulsifiers (surfactants) and antioxidants as biscuit ingredients Abstract: 13.1 Introduction 13.2 Function of emulsifiers in biscuits 13.3 Types of food emulsifiers 13.4 Reduced fat biscuits 13.5 General use of emulsifiers in biscuit doughs 13.6 Application help 13.7 Antioxidants Chapter 14: Milk products and egg as biscuit ingredients Abstract: 14.1 Introduction 14.2 Milk and milk products 14.3 Egg Chapter 15: Dried fruits and nuts as biscuit ingredients Abstract: 15.1 Introduction 15.2 Dried grapes 15.3 Other dried fruits used in biscuits 15.

Editorial Reviews

"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

From the Publisher