Biscuit Baking Technology Book

Biscuit Baking Technology


  • Author : Iain Davidson
  • Publisher : Academic Press
  • Release Date : 2016-01-25
  • Genre: Technology & Engineering
  • Pages : 348
  • ISBN 10 : 9780128042120

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Biscuit Baking Technology Excerpt :

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated Provides details of best industry practice for safety, hygiene and maintenance of ovens Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

Biscuit Baking Technology Book

Biscuit Baking Technology


  • Author : Iain Davidson
  • Publisher : Elsevier
  • Release Date : 2023-01-17
  • Genre: Technology & Engineering
  • Pages : 428
  • ISBN 10 : 9780323911429

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Biscuit Baking Technology Excerpt :

Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design. Thoroughly explores the engineering of baking, including details about biscuit baking equipment, oven specifications, installation, operation, and maintenance Delivers a fully updated third edition that examines new technical developments in baking oven design, particularly for baking by infrared radiation, NIR, FIR, and dielectric heating Provides details of best industry practices for safety, hygiene, and maintenance of ovens Contains new content on filled cookies and snack cakes, 3D, and puzzle biscuit designs Adds a new chapter on specifying and purchasing a new oven, including examples, comparison of quotations, and recommended contract details

Bakery Products Book

Bakery Products


  • Author : Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • Genre: Technology & Engineering
  • Pages : 590
  • ISBN 10 : 9780470276327

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Bakery Products Excerpt :

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Manley   s Technology of Biscuits  Crackers and Cookies Book
Score: 4
From 1 Ratings

Manley s Technology of Biscuits Crackers and Cookies


  • Author : Duncan Manley
  • Publisher : Elsevier
  • Release Date : 2011-09-28
  • Genre: Technology & Engineering
  • Pages : 632
  • ISBN 10 : 9780857093646

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Manley s Technology of Biscuits Crackers and Cookies Excerpt :

Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its field Covers management issues such as HACCP, quality control, process control and product development Deals with the selection of raw materials and ingredients

Biscuit  Cookie and Cracker Production Book
Score: 5
From 1 Ratings

Biscuit Cookie and Cracker Production


  • Author : Iain Davidson
  • Publisher : Academic Press
  • Release Date : 2018-07-10
  • Genre: Technology & Engineering
  • Pages : 244
  • ISBN 10 : 9780128155806

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Biscuit Cookie and Cracker Production Excerpt :

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Covers the complete processed food production line, from raw materials to packaged product Shows, in detail, the process, production and packaging equipment for biscuits, cookies and crackers Provides an understanding of the development from a manual artisan process to a fully automated, high-volume production process Brings more than 200 pictures of biscuits, cookies and crackers, along with machinery

Biscuit  Cookie and Cracker Process and Recipes Book

Biscuit Cookie and Cracker Process and Recipes


  • Author : Glyn Barry Sykes
  • Publisher : Academic Press
  • Release Date : 2020-02-28
  • Genre: Technology & Engineering
  • Pages : 248
  • ISBN 10 : 9780128206133

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Biscuit Cookie and Cracker Process and Recipes Excerpt :

Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets. All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies Presents practical recipes as the basis for development of products using locally available ingredients and production equipment Provides insight from long experience in the baking industry world-wide

Advances in Baking Technology Book

Advances in Baking Technology


  • Author : B. S. KAMEL AND C. E. STAUFFER
  • Publisher : Springer
  • Release Date : 2013-12-11
  • Genre: Technology & Engineering
  • Pages : 408
  • ISBN 10 : 9781489972569

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Advances in Baking Technology Excerpt :

The Technology of Wafers and Waffles I Book
Score: 5
From 1 Ratings

The Technology of Wafers and Waffles I


  • Author : Karl F. Tiefenbacher
  • Publisher : Academic Press
  • Release Date : 2017-05-16
  • Genre: Technology & Engineering
  • Pages : 712
  • ISBN 10 : 9780128114520

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The Technology of Wafers and Waffles I Excerpt :

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles. Serves as a complete reference book on wafer and waffle technology and manufacturing, the first of its kind Covers specific ingredient technology such as water quality, wheat flour, starches, dextrins, oils and fats for wafer and waffles Explores wafer and waffle product types, development, ingredients, manufacturing and quality assurance Explains the scientific background of wafer and waffle baking Informs both artisan and industrial bakers about many related areas of bakery product manufacturing

Baking Technology and Nutrition Book

Baking Technology and Nutrition


  • Author : Stanley P. Cauvain
  • Publisher : John Wiley & Sons
  • Release Date : 2019-07-23
  • Genre: Technology & Engineering
  • Pages : 232
  • ISBN 10 : 9781119387169

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Baking Technology and Nutrition Excerpt :

A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutrition, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.

Biscuit  Cracker and Cookie Recipes for the Food Industry Book

Biscuit Cracker and Cookie Recipes for the Food Industry


  • Author : Duncan Manley
  • Publisher : Elsevier
  • Release Date : 2001-01-29
  • Genre: Technology & Engineering
  • Pages : 208
  • ISBN 10 : 9781855736269

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Biscuit Cracker and Cookie Recipes for the Food Industry Excerpt :

Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book. Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines. The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies. Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. Take advantage of over thirty years of industry experience Compare your recipes with over 150 included in this book - improve, refine and experiment Enhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow an

Conventional and Advanced Food Processing Technologies Book

Conventional and Advanced Food Processing Technologies


  • Author : Suvendu Bhattacharya
  • Publisher : John Wiley & Sons
  • Release Date : 2014-11-17
  • Genre: Technology & Engineering
  • Pages : 754
  • ISBN 10 : 9781118406328

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Conventional and Advanced Food Processing Technologies Excerpt :

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Bakery Products Science and Technology Book
Score: 4
From 1 Ratings

Bakery Products Science and Technology


  • Author : Weibiao Zhou
  • Publisher : John Wiley & Sons
  • Release Date : 2014-06-04
  • Genre: Technology & Engineering
  • Pages : 776
  • ISBN 10 : 9781118792070

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Bakery Products Science and Technology Excerpt :

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Bakery Food Manufacture and Quality Book
Score: 2
From 1 Ratings

Bakery Food Manufacture and Quality


  • Author : Stanley P. Cauvain
  • Publisher : John Wiley & Sons
  • Release Date : 2009-01-21
  • Genre: Philosophy
  • Pages : 304
  • ISBN 10 : 9781444301090

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Bakery Food Manufacture and Quality Excerpt :

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has been expanded and developed through the inclusion of new information and references related to the formation and processing of batters and dough into baked products. The new edition includes a selection of case studies based on practical experience in the manufacture and optimisation of baked products. Each case study, illustrated as appropriate, considers the various roles that water may play in different manufacturing contexts. The book is aimed at food scientists and technologists in bakery companies; ingredient suppliers; flour millers; researchers and students in academic food science departments.

Acrylamide in Food Book

Acrylamide in Food


  • Author : Vural Gökmen
  • Publisher : Academic Press
  • Release Date : 2015-07-31
  • Genre: Technology & Engineering
  • Pages : 532
  • ISBN 10 : 9780128028759

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Acrylamide in Food Excerpt :

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science. As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science. Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.) Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry

Bakery and Confectionery Products Book

Bakery and Confectionery Products


  • Author : Lakshmi Jagarlamudi
  • Publisher : CRC Press
  • Release Date : 2022-12-22
  • Genre: Technology & Engineering
  • Pages : 326
  • ISBN 10 : 9781000833232

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Bakery and Confectionery Products Excerpt :

This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology. This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.