Biscuit, Cookie and Cracker Manufacturing Manuals
5: Secondary Processing in Biscuit Manufacturing
by Duncan Manley

Manual 5: Secondary Processing in Biscuit Manufacturing covers chocolate and chocolate flavored coatings, cream sandwiching, icing of biscuits, the application of jam, jellies, marshmallow and caramel, and common problems encountered during these processes.

Contents

Introduction

• Vocational qualifications

Background to the biscuit industry

• What are biscuits?
• How are biscuits made?
• How a factory is arranged
• What your company required from the factory
• Ingredient storage areas
• Your contribution when working with ingredients

Hygiene and safety aspects

• Safety of food products
• Sources of contamination
• Safety of people

Chocolate and chocolate flavored coatings

• Types of chocolate and coatings
• Handling of chocolate and coatings
• Enrobing biscuits
• Moulding biscuits in chocolate
• Cooling of chocolate
• Handling and storage of chocolate biscuits
• Troubleshooting

Cream sandwiching

• Types of creamed products
• Composition of the cream
• Methods of cream application
• Mixing and handling of creams
• Process control considerations
• Creamed biscuit cooling
• Troubleshooting

Icing of biscuits

• Methods of applying icing
• composition of the icing
• Drying of the icing
• Troubleshooting

Applications of jam, jellies, marshmallow and caramel

• Water activity, A_w
• Jam and jelly
• Caramel/toffee
• Marshmallow
• Troubleshooting

Care, cleaning and maintenance of machinery

• Care
• Cleaning and maintenance of secondary processing machinery

Index

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