Biscuit, cookie and cracker manufacturing manuals

Volume 1 - Ingredients (1998)

Available individually or in any combination, these manuals each provide a conveniently sized guide to its topic with the emphasis on practical advice, problem solving and trouble shooting.

Describes each ingredient by type, function, handling and storage, and identifies key quality parameters. Contents include:

• Wheat, flour and other cereals
• Sugars and syrups
• Fats, oils and butter
• Dairy products
• Dried fruit and nuts
• Yeast
• Enzymes
• Flavours and spices
• Chocolate and cocoa

Paperback - 96 pages

Volume 2 - Biscuit doughs (1998)

Describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problems and solutions. Contents include:

• Types of biscuit dough
• Types of dough mixer
• Metering of ingredients into mixers
• Handling dough after mixing

Paperback - 80 pages

Volume 3 - Biscuit dough piece forming (1998)

Identifies how problems can arise at this stage of biscuit production,explains their causes and describes solutions. Contents include:

• Sheeting, gauging and cutting
• Laminating
• Rotary moulding
• Extruding, wire cutting and depositing
• Care, cleaning and maintenance

Paperback - 96 pages

Volume 4 - Baking and cooling of biscuits (1998)

Explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput. Contents include:

• Types of oven and baking bands
• Principles of baking
• Post-baking processes
• Process control of baking and troubleshooting
• Biscuit cooling and handling

Paperback - 96 pages

Volume 5 - Secondary processing in biscuit manufacturing (1998)

Addresses such secondary processes as coating, sandwiching and icing,concentrating on common production problems and how they can be solved. Contents include:

• Chocolate and chocolate flavoured coatings
• Cream sandwiching
• Icing of biscuits
• Application of jams, jellies, marsh mallow and caramel

Paperback - 96 pages

Volume 6 - Biscuit packaging and storage (1998)

Describes the range of packaging options available, together with storage and handling, highlighting the key issues in retaining product quality. Contents include:

• The function of biscuit packs
• Types of packaging materials
• Types of pack and associated wrapping machines
• Feeding biscuits into wrapping machines
• Biscuit handling and storage before packaging
• Post wrapping operations
• Storage and warehouse handling

Paperback - 80 pages

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