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Full Description
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.
Contents
PREFACEThe Technical DepartmentTotal Quality Management and HACCPProcesses and Efficiency ControlProduct DevelopmentMATERIALS AND INGREDIENTSChoosing Materials for ProductionWheat Flour and Vital Wheat GlutenMeals, Grits, Flours, and Starches (Other than Wheat)Sugars and SyrupsFats and OilsEmulsifers (Surfactants) and Anti-OxidantsMilk Products and EggsYeast and EnzymesFlavours, Spices and Flavour EnhancersAdditivesChocolate and CocoaPackaging MaterialsClassification of BiscuitsCream CrackersSoda CrackersSavoury or Snack CrackersMatzos and Water BiscuitsHard Sweet, Semi Sweet and Garibaldi Fruit Sandwich BiscuitsShort Dough BiscuitsDeposited Soft Dough and Sponge Drop BiscuitsWafer BiscuitsThe Position of Biscuits in NutritionMiscellaneous Biscuit-Like ProductsBISCUIT PRODUCTION PROCESSES AND EQUIPMENTBulk Handling and Metering of IngredientsMixing and PremixesSheeting, Gauging and CuttingLaminatingRotary MoldingExtruding and DepositingBakingBiscuit Cooling and HandlingSecondary ProcessingPackaging and StorageRecycling, Handling and Disposal of Waste Materials
