Biscuit, Cookie and Cracker Production

Biscuit, Cookie and Cracker Production PDF

Author: Iain Davidson

Publisher: Academic Press

Published: 2018-07-10

Total Pages: 244

ISBN-13: 0128155809

DOWNLOAD EBOOK →

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Covers the complete processed food production line, from raw materials to packaged product Shows, in detail, the process, production and packaging equipment for biscuits, cookies and crackers Provides an understanding of the development from a manual artisan process to a fully automated, high-volume production process Brings more than 200 pictures of biscuits, cookies and crackers, along with machinery

Biscuit, Cookie and Cracker Process and Recipes

Biscuit, Cookie and Cracker Process and Recipes PDF

Author: Glyn Barry Sykes

Publisher: Academic Press

Published: 2020-02-28

Total Pages: 248

ISBN-13: 0128206136

DOWNLOAD EBOOK →

Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets. All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies Presents practical recipes as the basis for development of products using locally available ingredients and production equipment Provides insight from long experience in the baking industry world-wide

Biscuit, Cracker and Cookie Recipes for the Food Industry

Biscuit, Cracker and Cookie Recipes for the Food Industry PDF

Author: Duncan Manley

Publisher: Elsevier

Published: 2001-01-29

Total Pages: 200

ISBN-13: 1855736268

DOWNLOAD EBOOK →

Duncan 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

Biscuit, Cookie and Cracker Process and Recipes

Biscuit, Cookie and Cracker Process and Recipes PDF

Author: Glyn Barry Sykes

Publisher: Academic Press

Published: 2020-03-13

Total Pages: 248

ISBN-13: 0128205989

DOWNLOAD EBOOK →

Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets. All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies Presents practical recipes as the basis for development of products using locally available ingredients and production equipment Provides insight from long experience in the baking industry world-wide

Manley’s Technology of Biscuits, Crackers and Cookies

Manley’s Technology of Biscuits, Crackers and Cookies PDF

Author: Duncan Manley

Publisher: Elsevier

Published: 2011-09-28

Total Pages: 630

ISBN-13: 0857093649

DOWNLOAD EBOOK →

Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its field Covers management issues such as HACCP, quality control, process control and product development Deals with the selection of raw materials and ingredients

Biscuit, Cookie and Cracker Manufacturing Manuals

Biscuit, Cookie and Cracker Manufacturing Manuals PDF

Author: Duncan Manley

Publisher: Woodhead Publishing

Published: 1998-03

Total Pages: 92

ISBN-13: 9781855732971

DOWNLOAD EBOOK →

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry Packaging o Wrapping Operations o Storage o Troubleshooting Tips This manual describes what is involved in the packaging of biscuits- the procedures used to protect and offer biscuits for sale.

Biscuit, Cookie and Cracker Manufacturing Manuals

Biscuit, Cookie and Cracker Manufacturing Manuals PDF

Author: Duncan Manley

Publisher: Woodhead Publishing

Published: 1998-03

Total Pages: 106

ISBN-13: 9781855732940

DOWNLOAD EBOOK →

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. The Biscuit, Cookie and Cracker Manufacturing Manuals will be useful to managers and engineers involved in processing confectionery and baked goods, as well as designers of machinery and production lines. Sheeting o Gauging o Cutting o Laminating o Rotary Moulding o Extruding o Wire Cutting o Depositing o Troubleshooting Tips This manual describes what is involved in forming dough pieces from mixed dough.

Biscuit, Cookie and Cracker Manufacturing Manuals

Biscuit, Cookie and Cracker Manufacturing Manuals PDF

Author: Duncan Manley

Publisher: Woodhead Publishing

Published: 1998-03

Total Pages: 84

ISBN-13: 9781855732933

DOWNLOAD EBOOK →

This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.

Lanterna Rally - Theme by Grace Themes