Manley Technology Biscuits Crackers

Ref: BT001

EUR 230,-

excl. VAT + postage

Manleys technology of biscuits, crackers and cookies

edited by D. J. R. Manley

Hardcover: 632 pages
Publisher: Woodhead Publishing Ltd
4th edition (September 2011)
ISBN: 978-1-84569-770-9

 

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.

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.

Content

PART 1: MANAGEMENT OF TECHNOLOGY IN BISCUIT MANUFACTURE

  • The role of the technical department in biscuit manufacture
  • Quality management systems and (HACCP) in biscuit manufacture
  • Quality control and good manufacturing practice (GMP) in the biscuit industry
  • Process and efficiency control in biscuit manufacture
  • Product development in the biscuit industry
  • Sustainability in the biscuit industry

PART 2 MATERIALS AND INGREDIENTS FOR BISCUIT MANUFACTURE

  • Choosing materials for biscuit production
  • Wheat flour and vital wheat gluten as biscuit ingredients
  • Meals, grits, flours and starches (other than wheat)
  • Sugars and syrups as biscuit ingredients
  • Fats and oils as biscuit ingredients
  • Emulsifiers (surfactants) and antioxidants as biscuit ingredients
  • Milk products and egg as biscuit ingredients
  • Dried fruits and nuts as biscuit ingredients
  • Yeast and enzymes as biscuit ingredients
  • Flavours, spices and flavour enhancers as biscuit ingredients
  • Additives as biscuit ingredients
  • Chocolate and cocoa as biscuit ingredients
  • Packaging materials for biscuits and their influence on shelf life

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
  • The position of biscuits in nutrition
  • Miscellaneous biscuit-like products

PART 4 BISCUIT PRODUCTION PROCESSES AND EQUIPMENT

  • Bulk handling and metering of biscuit ingredients
  • Mixing and premixes in biscuit manufacture
  • Sheeting, gauging and cutting in biscuit manufacture
  • Laminating in biscuit manufacture
  • Rotary moulding in biscuit manufacture
  • Extruding and depositing of biscuit dough
  • Biscuit baking
  • Biscuit cooling and handling
  • Secondary processing of biscuits
  • Biscuit packaging and storage
  • Recycling, handling and disposal of waste biscuit materials

PART 5 SUPPLIERS’ PRESENTATIONS