Technology of Biscuits, Crackers and Cookies
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Technology of Biscuits, Crackers and Cookies: (41 Woodhead Publishing Series in Food Science, Technology and Nutrition)

Technology of Biscuits, Crackers and Cookies: (41 Woodhead Publishing Series in Food Science, Technology and Nutrition)


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About the Book

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.

Table of Contents:
Part 1 Management of technology: The technical department; Total quality management and HACCP; Quality control and GMP; Process and efficiency control; Product development. Part 2 Materials and ingredients: Choosing materials for production; Wheat flour and vital wheat gluten; Meals, grits, flours and starches; Sugars and syrups; Fats and oils; Emulsifiers and antioxidants; 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: Classification of biscuits; Cream crackers; Soda crackers; Savoury or snack crackers; Matzos and water biscuits; Puff biscuits; Hard sweet, semi-sweet and Garibaldi fruit sandwich biscuits; Short dough biscuits; Deposited soft dough and sponge drop biscuits; Wafer biscuits; Position of biscuits in nutrition; Miscellaneous biscuit-like products. Part 4 Biscuit production processes and equipment: Bulk handling and 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.

About the Author :
Duncan Manley is an internationally recognised authority in the complex field of biscuit technology. During thirty years of experience in the biscuit, cookie and cracker industries, Manley has worked in eighty factories in over thirty countries; amassing a wealth of experience in development, production efficiency and training under widely varying conditions. He now runs his own company, Duncan Manley Ltd, which provides consultancy services to the biscuit and food industries.

Review :
"Clear, authoritative and practical - you can find the answer to most problems in it."" Mike Webber, The BCCCA, UK"


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Product Details
  • ISBN-13: 9781855735323
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Edition: Revised edition
  • Language: English
  • Series Title: 41 Woodhead Publishing Series in Food Science, Technology and Nutrition
  • ISBN-10: 1855735326
  • Publisher Date: 01 Jan 2000
  • Binding: Hardback
  • Height: 244 mm
  • Returnable: N
  • Width: 172 mm


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Technology of Biscuits, Crackers and Cookies: (41 Woodhead Publishing Series in Food Science, Technology and Nutrition)
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