In the ten years since the publication of Technology of Biscuits, Crackers and Cookies, Second Edition, the pace of change witnessed by the food industry more than justifies this fully updated and revised version. In addition to the increased importance of safety and quality issues, consumers have also increased demand for innovative and nutritionally valuable foods.
To help you to meet these demands, author Duncan Manley has completely revised and updated Technology of Biscuits, Crackers and Cookies, maintaining its status as the first choice reference book for the biscuit industry. You'll find new information in every section of the book, including new material on nutritional issues and a new chapter covering Total Quality Management and HACCP. A comprehensive account of biscuit manufacturing techniques, this book covers every facet of the industry, from management to manufacturing.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
Für höhere Schule und Studium
Editions-Typ
Maße
Höhe: 254 mm
Breite: 178 mm
Gewicht
ISBN-13
978-0-8493-0895-6 (9780849308956)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
PREFACE
MANAGEMENT OF TECHNOLOGY
The Technical Department
Total Quality Management and HACCP
Processes and Efficiency Control
Product Development
MATERIALS AND INGREDIENTS
Choosing Materials for Production
Wheat Flour and Vital Wheat Gluten
Meals, Grits, Flours, and Starches (Other than Wheat)
Sugars and Syrups
Fats and Oils
Emulsifers (Surfactants) and Anti-Oxidants
Milk Products and Eggs
Yeast and Enzymes
Flavours, Spices and Flavour Enhancers
Additives
Chocolate and Cocoa
Packaging Materials
TYPES OF BISCUITS
Classification of Biscuits
Cream Crackers
Soda Crackers
Savoury or Snack Crackers
Matzos and Water 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
BISCUIT PRODUCTION PROCESSES AND EQUIPMENT
Bulk Handling and Metering of Ingredients
Mixing and Premixes
Sheeting, Gauging and Cutting
Laminating
Rotary Molding
Extruding and Depositing
Baking
Biscuit Cooling and Handling
Secondary Processing
Packaging and Storage
Recycling, Handling and Disposal of Waste Materials
