Technology of Biscuits, Crackers and Cookies - Bookswagon UAE
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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Technology of Biscuits, Crackers and Cookies
Technology of Biscuits, Crackers and Cookies

Technology of Biscuits, Crackers and Cookies


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About the Book

This up-dated and revised edition of Duncan Manley's book on the technology involved in the making of biscuits, crackers and cookies, takes a practical and educational approach, paying particular attention to the problems and difficulties experienced by technologists in the industries concerned. It aims to fill a gap in the market with its emphasis on the improvement of process control - the book's central theme. The author takes great care to draw the distinction between process control, which involves measurements taken at various stages during production, and quality control, which encompasses the testing and checking of ingredients, packaging materials, and the finished product. Production processes are reviewed, and there is a section on the use of sensors to monitor process variations, and on the practical management of the technology, which is frequently beyond the reasonable scope of the factory management. Important factors such as transport, safety of both the product and the manufacturer's reputation, as well as preservation, are also covered. The text describes present and developing practices in the industry, as well as the nature and reasons for its problems, offering ideas and suggestions for those investing in new production equipment, or those installing instruments on existing plant.

Table of Contents:
Part 1 Management of technology: new product development; quality control; process control. Part 2 Materials and ingredients: wheat flour; vital wheat gluten; meals, grits, flours and starches (other than wheat); sugars and syrups; fats and oils; emulsifiers (surfactants); dairy products; dried fruit and nuts; non nutritive additives; chocolate and cocoa; packaging materials; the role of biscuits in nutrition. Part 3 Types of biscuits: classification of biscuits; cream crakers; soda crackers; savoury or snack crackers; water biscuits and matzos; puff biscuits; hard sweet, semi sweet and Garibaldi fruit sandwich biscuits; short dough biscuits; deposited soft dough and sponge drop biscuits; wafers. Part 4 Biscuit production processes and equipment: bulk handling; 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.


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Product Details
  • ISBN-13: 9780747600749
  • Publisher: Prentice Hall Europe (a Pearson Education company)
  • Publisher Imprint: Ellis Horwood Ltd , Publisher
  • Language: English
  • No of Pages: 476
  • Weight: 971 gr
  • ISBN-10: 0747600740
  • Publisher Date: 01 Jul 1991
  • Binding: Hardback
  • No of Pages: 476
  • Returnable: N


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