Biscuit, Cracker, and Cookie Recipes for the Food Industry

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Biscuit, Cracker, and Cookie Recipes for the Food Industry

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  • 製本 Hardcover:ハードカバー版
  • 言語 ENG
  • 商品コード 9780849312205
  • DDC分類 664

Full Description


Getting the basic formula correct is fundamental to product development and quality. Biscuit, Cracker, and Cookie Recipes for the Food Industry is a comprehensive collection of over 150 standard commercial biscuit recipes. It provides the ideal companion to the new edition of Duncan Manley's Technology of Biscuits, Crackers, and Cookies. With the thought process of planning, questioning, and understanding mechanisms often being too shallow in most development departments, the author provides stimuli for the cheapest and most effective part of development: the thinking, and planning. Biscuit, Cracker, and Cookie recipes for the Food Industry is designed for the biscuit product developer as an aid in the task of creating the perfect biscuit product.

Contents

PREFACEINTRODUCTIONHow to use this bookNames of biscuit productsDo's and don'ts in recipe developmentReferencesIntroductionClassification based on the enrichment of the recipeClassification based on the method of dough piece formationReferencesDOUGH CONSISTENCYIntroductionWhat is dough consistency and why is it important?Why should consistencies of dough change?Can the dough water requirement be predicted?BAKING TECHNIQUESIntroductionControlling heat in an ovenSetting temperatures for bakingBibliographyRECIPES FOR HARD DOUGHSIntroductionPizza, crispbread and pretzelCream crackers, soda crackers and water biscuitsPuff biscuitsSavoury or snack crackersSemisweet biscuitsReferencesRECIPES FOR SHORT DOUGHSIntroductionPlain biscuitsBiscuits for cream sandwichingBiscuits for other secondary processingChemicals present in the recipes of this group Secondary processes used for products of this groupReferenceRECIPES FOR EXTRUDED AND DEPOSITED DOUGHSIntroductionWire-cut doughsBars/rout press doughsCoextruded productsDeposited doughsChemicals present in the recipes of this groupReferencesRECIPES FOR SPONGE BISCUITSIntroductionRecipes for sponge drop biscuits RECIPES FOR WAFERSIntroduction Recipes for wafer batters for flat sheetsOther types of waferSecondary processingReferencesRECIPES FOR SECONDARY PROCESSESIntroductionSweet and savoury biscuit creamsIcingJams, jellies and caramelMarshmallowChocolate ReferencesRECIPES FOR DIETETIC BISCUITSIntroductionRecipes based on exclusion or substitution of particular ingredientsRecipes based on inclusion of particular ingredientsRecipes based on reduction of fat, sugar, and saltLabelling of dietetic biscuitsReferencesAPPENDIX 2: CONVERSION TABLES