Eight expert authors have joined Duncan Manley to produce the new edition of this standard industry reference. Substantially revised and updated, it is nowsome 25% longer than the previous edition. It remains an essential guide for those seeking to improve efficiency and encourage best practice in biscuit, cookie and cracker manufacturing plants. INDICE: Part 1 Management of technology in biscuit manufacture: The role of the technical department; Quality management systems and (HACCP); Quality control and good manufacturing practice; Process and efficiency control; Productdevelopment; Sustainability. Part 2 Materials and ingredients for biscuit manufacture: Choosing materials for biscuit production; Wheat flour and vital wheat gluten; Other meals, grits, flours and starches; Sugars and syrups; Fats and oils; Emulsifiers (surfactants) 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 andGaribaldi fruit sandwich biscuits; Short dough biscuits; Deposited soft doughand 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 metering of ingredients; Mixing and premixes; Sheeting, gauging and cutting; Laminating; Rotary moulding; Extruding and depositing; Baking; Cooling and handling; Secondary processing; Packaging and storage; Recycling, handling and disposal of waste materials.
- ISBN: 978-1-84569-770-9
- Editorial: Woodhead
- Encuadernacion: Cartoné
- Páginas: 632
- Fecha Publicación: 01/10/2011
- Nº Volúmenes: 1
- Idioma: Inglés