Technology of biscuits, crackers and cookies - Third Edition

hardback  528 pages  ISBN 1855735326      £155.00

• Comprehensively revised and updated new edition of the industry's first choice reference book
• New chapters on HACCP, product development and the selection of raw ingredients
• Designed to improve efficiency and encourage best practice in biscuit, cookie and cracker manufacturing plants

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.

Contents

A history and position of biscuits

PART 1: MANAGEMENT OF TECHNOLOGY

• The technical department
• Total Quality Management and HACCP
• Quality Control and GMP
• Process and efficiency contro
• Product development

PART 2: 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
• Flavours, spices and flavour enhancers
• Additives
• Chocolate and cocoa
• Packaging materials

Part 3: 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 4: BISCUIT PRODUCTION PROCESSES AND EQUIPMENT

• Bulk handling and the metering of ingredients
• Mixing and premixes
• Sheeting, gauging and cutting
• Laminating
• Rotary moulding
• Extruding and depositing
• Baking
• Biscuit cooling and handling
• Secondary processing
• Packaging and storage
• Recycling, handling and disposal of waste materials