Download Biscuit, Cracker, and Cookie Recipes for the Food Industry by Duncan Manley PDF

By Duncan Manley

Duncan Manley has over thirty years' adventure within the biscuit and through this era has accrued recipes and examples of most sensible perform from the prime brands of biscuit, cracker and cookie items during the international. In his new publication Manley has prepare a finished number of over one hundred fifty recipes to supply technologists, managers and product improvement experts with a distinct and worthy reference book.

Development task is key for all businesses however it is probably very dear. This specified new booklet will permit learn and improvement employees to learn from the reviews of different brands in new product improvement. It additionally offers a useful source for construction managers who desire to examine advancements and value rate reductions for current lines.

The publication starts off by means of investigating many of the key variables in powerful recipe improvement. It then provides a chain of recipes for hard-dough items akin to crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough items. additional chapters comprise recipes for sponge biscuits, wafers and secondary procedures comparable to icing and chocolate coating. a last bankruptcy covers the $64000 quarter of dietetic items, together with recipes for diminished fats and sugar biscuits and items for specific teams corresponding to diabetics and babies.

Biscuit, cracker and cookie recipes for the meals presents extraordinary entry to most sensible perform within the undefined, and a wealth of rules for product builders and construction managers. will probably be a necessary resource.

  • Take good thing about over thirty years of experience
  • Compare your recipes with over a hundred and fifty incorporated during this e-book - enhance, refine and experiment
  • Enhance your product improvement strategy with pattern recipes from all parts of this together with cream crackers, pretzels, sponge drop biscuits, simple biscuits, wafers and secondary processing items comparable to icing, jam, marshmallow and chocolate

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Additional info for Biscuit, Cracker, and Cookie Recipes for the Food Industry

Sample text

It remains to give some consideration to baking techniques to avoid misunderstandings and disappointments. Most biscuits are now baked in tunnel ovens where there are at least two zones with independently controlled heating systems. In a test bakery it is more likely that a static oven is used and in this case it is not possible to change the heating conditions during the bake time. Baking involves three major changes to the dough piece in its transformation into a biscuit. These changes are: an increase in thickness (the development of an open internal structure); development of a reddish brown surface colouration (due principally to the Maillard reaction); and a significant reduction in moisture.

The two biggest representatives are crispbreads and pretzels. The enrichment of pizza, crispbread and pretzel recipes is shown in Fig. 1. Pizzas are not biscuit products but they are mentioned here because biscuit plant may be used to prepare the pizza bases by the process of sheeting and cutting. The dough pieces are partially baked then topped with tomato paste, cheese and other ingredients before being chilled or frozen. Final cooking is done just before the pizzas are consumed. 1 Crispbread Recipe no.

The most important single parameter in controlling baked biscuit quality is the weight of the dough piece. Heavier dough pieces will give thicker biscuits, paler bakes with high moisture content and the shape may differ. It is an essential task of process control to maintain a correct biscuit weight and this is done by controlling the dough piece weight. If the dough consistency is changing, operators of the forming machinery, whether of sheeting and cutting, moulding or extrusion, will have great difficulty in maintaining constant dough piece weights.

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