Third Edition
by Duncan Manley

A comprehensive account of biscuit manufacturing techniques, Technology of Biscuits, Crackers and Cookies is the essential reference for the cookie and cracker industry.

Features:

• Contains new material on reduced fat products, food intolerance, and biscuits with special nutritive attributes
• Includes an updated chapter on the classification of biscuits that includes all of the recipes collected from the author's 30 years of experience in the industry
• Features a complete revision of biscuit production processes that includes the latest developments in technology and practices

Covering every facet of the industry, from management to manufacturing, this well-known handbook, now in its third edition, is a practical guide that can be utilized by anyone in the industry.

Ten years has passed since the publication of the second edition, and in that time the pace of change witnessed by the food industry more than justifies this fully updated and revised edition.

An ideal companion to this reference is Biscuit, Cracker, and Cookie Recipes for the Food Industry.

Contents

Setting the scene: History and position of biscuits

1. MANAGEMENT OF TECHNOLOGY
   The technical department
   Total quality management and HACCP
   Processes and efficiency control
   Product development

2. 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
   Flavors, spices and flavour enhancers
   Additives
   Chocolate and cocoa
   Packaging materials

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

4. 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

Index

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