Biscuit, Cracker and Cookie Recipes for the Food IndustryDuncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. - Take advantage of over thirty years of industry experience - Compare your recipes with over 150 included in this book - improve, refine and experiment - Enhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate |
Contents
| 1 | |
| 7 | |
Chapter 3 Dough consistency | 21 |
Chapter 4 Baking techniques | 27 |
Chapter 5 Recipes for hard doughs | 31 |
Chapter 6 Recipes for short doughs | 77 |
Chapter 7 Recipes for extruded and deposited doughs | 99 |
Chapter 8 Recipes for sponge biscuits | 123 |
Other editions - View all
Biscuit, Cracker, and Cookie Recipes for the Food Industry Duncan J R Manley No preview available - 2001 |
Common terms and phrases
accurate quantities acid added water ammonium bicarbonate amount batter bicarbonate biscuit recipes biscuit recycle cane syrup 80 caramel chocolate coating cocoa cocoa butter coconut colour cornflour Crackers and Cookies cream crackers cream sandwiching crispbread Critical ingredients deposited dough consistency dough fat Dough handling Dough piece forming dried enrichment enzyme extrusion fat and sugar fat content fermentation flour 80 given in Fig glucose syrup gluten granulated sugar heat invert syrup 70 jellies lecithin liquid flavour malt extract 80 manufacture marshmallow mesh band milk mixing moisture content nozzles plasticised powdered sugar pretzel protein reduced represented by accurate salt secondary processing sheeting and cutting short doughs shown is given soda cracker sodium sodium bicarbonate starch sticky sucrose sugar to 100 temperature texture toffee Type product Units of fat units of flour Units of sugar usually vanilla/in vitamins wafer sheets water biscuits wheat whey powder wire band yeast