Content

Introduction
– How to use this book
– Names of biscuit products
– Dos and Don’ts in recipe development

Classification of biscuits
– Introduction
– Classification based on enrichment of the recipe
– Classification based on method of dough piece formation

Dough consistency
– Introduction
– What is dough consistency and why is it important?
– Why should consistencies of dough change?
– Can the dough water requirement be predicted?

Baking techniques
– Introduction
– Controlling heat in an oven
– Setting temperatures for baking

Recipes for hard doughs
– Introduction
– Pizza, crispbread and pretzel
– Cream crackers, soda crackers and water biscuits
– Puff biscuits
– Savoury or snack crackers
– Semisweet biscuits

Recipes for short doughs
– Introduction
– Plain biscuits
– Biscuits for cream sandwiching
– Biscuits for other secondary processing
– Chemicals present in the recipes of this group
– Secondary processes used for products of this group

Recipes for extruded and deposited doughs
– Introduction
– Wire-cut doughs
– Bars/rout press doughs
– Coextruded products
– Deposited doughs
– Chemicals present in the recipes of this group

Recipes for sponge biscuits
– Introduction
– Recipes for sponge drop biscuits

Recipes for wafers
– Introduction
– Recipes for wafer batters for flat sheets
– Other types of wafer
– Secondary processing

Recipes for secondary processes
– Introduction
– Sweet and savoury biscuit creams
– Icing
– Jams, jellies and caramel
– Marshmallow
– Chocolate

Recipes for dietetic biscuits
– Introduction
– Recipes based on exclusion or substitution of particular ingredients
– Recipes based on inclusion of particular ingredients
– Recipes based on reduction of fat, sugar and salt
– Labelling of dietetic biscuits