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Designed to improve efficiency and encourage best practice in biscuit, cookie and cracker manufacturing plants, this latest edition has been extensively revised and updated, with new sections covering HACCP, product development and selection of ingredients. There is also new material on reduced fat products, food intolerance and biscuits with special nutritive attributes.
Contents:
Part 1 - Management of technology
- The technical department
- Total quality management and HACCP
- Quality control and GMP
- Process and efficiency control
- Product development
Part 2 - Materials and ingredients
- Choosing materials for production
- Wheat flour and vital wheat gluten
- Meals, grits, flours and starches
- Sugars and syrups
- Fats and oils
- Emulsifiers and anti-oxidants
- Milk products and eggs
- 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
- 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 ingredients
- Mixing and premixes
- Sheeting, gauging and cutting
- Laminating
- Rotary moulding
- Extruding and depositing
- Baking
- Biscuit cooling and handling
- Secondary processing
- Packaging and storage
- Recycling, handling and disposal of waste
Hard cover - 480 pages
Click through for details of related books by the same author:
Biscuit, cookie and cracker recipes for the food industry
Biscuit, cookie and cracker manufacturing manuals
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