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

Biscuit  Cookie and Cracker Process and Recipes Book

Biscuit Cookie and Cracker Process and Recipes


  • Author : Glyn Sykes
  • Publisher : Academic Press
  • Release Date : 2020-03
  • Genre: Technology & Engineering
  • Pages : 248
  • ISBN 10 : 9780128205983

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Biscuit Cookie and Cracker Process and Recipes Excerpt :

Biscuit, Cookie and Cracker Process and Recipes is a practical reference that brings 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 and tailored to markets in Europe, Asia, Australia, North America and South America. Beginning with the explanation of technical process and formulations, the book provides extensive images and easy-access guidelines for readers to dip their toes into making accessible and marketable biscuits, cookies and crackers. All the process details, formulations, technical information are based on the notes of Glyn Sykes, who has the wide technical experience and knowledge of the biscuit baking industry. Compiled by Sykes' family and revised by Iain Davison, this book is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. Includes more than 200 tables and images to showcases the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies Presents practical and marketable recipes which could be adapted to special ingredients and commonly used equipment Provides deep insights from experienced experts, showing where to start

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  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

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 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

The Food Lab  Better Home Cooking Through Science Book
Score: 4.5
From 8 Ratings

The Food Lab Better Home Cooking Through Science


  • Author : J. Kenji López-Alt
  • Publisher : W. W. Norton & Company
  • Release Date : 2015-09-21
  • Genre: Cooking
  • Pages : 960
  • ISBN 10 : 9780393249866

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The Food Lab Better Home Cooking Through Science Excerpt :

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Bigger Bolder Baking Book
Score: 4
From 1 Ratings

Bigger Bolder Baking


  • Author : Gemma Stafford
  • Publisher : Houghton Mifflin
  • Release Date : 2019
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9781328546326

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Bigger Bolder Baking Excerpt :

More than 100 accessible, flavor-packed recipes, using only common ingredients and everyday household kitchen tools, from YouTube celebrity Gemma Stafford

Baking Problems Solved Book

Baking Problems Solved


  • Author : S P Cauvain
  • Publisher : Woodhead Publishing
  • Release Date : 2017-02-18
  • Genre: Technology & Engineering
  • Pages : 572
  • ISBN 10 : 9780081007686

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Baking Problems Solved Excerpt :

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries. Uses a detailed and clear question and answer format that is ideal for quick reference Combines new, up-to-date problems and solutions with the best of the previous volume Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry

Biscuit  Cookie and Cracker Manufacturing Manuals Book

Biscuit Cookie and Cracker Manufacturing Manuals


  • Author : Duncan Manley
  • Publisher : Woodhead Publishing
  • Release Date : 1998-03
  • Genre: Cooking
  • Pages : 66
  • ISBN 10 : 1855732939

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Biscuit Cookie and Cracker Manufacturing Manuals Excerpt :

This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.

Cheryl Day s Treasury of Southern Baking Book

Cheryl Day s Treasury of Southern Baking


  • Author : Cheryl Day
  • Publisher : Artisan Books
  • Release Date : 2021-11-09
  • Genre: Cooking
  • Pages : 400
  • ISBN 10 : 9781648291104

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Cheryl Day s Treasury of Southern Baking Excerpt :

“The definitive book on Southern baking . . . a master class in making memorable baked goods.” —Bon Appétit Named a Best Cookbook of Fall 2021 by Eater Named a Best Cookbook to Read and Gift by Thrillist Named a Top 10 Most Anticipated Cookbook of Fall 2021 by Stained Page News There is nothing more satisfying or comforting than tying on a favorite apron and baking something delicious. And nowhere has this been so woven into life than in the American South, where the attitude is that every day is worthy of a special treat from the kitchen. Cheryl Day, one of the South’s most respected bakers, a New York Times bestselling author, and co-owner—with her husband, Griff—of Savannah’s acclaimed Back in the Day Bakery, is a direct descendent of this storied Southern baking tradition. Literally: her great-great-grandmother was an enslaved pastry cook famous for her biscuits and cakes. Now Cheryl brings together her deep experience, the conversations she’s had with grandmothers and great-aunts and sister-bakers, and her passion for collecting local cookbooks and handwritten recipes in a definitive collection of over two hundred tried-and-true recipes that celebrate the craft of from-scratch Southern baking. Flaky, buttery biscuits. Light and crisp fritters. Muffins and scones with a Southern twist, using ingredients like cornmeal, pecans, sorghum, and cane syrup. Cookies that satisfy every craving. The big spectacular cakes, of course, layer upon layer bound by creamy frosting, the focal point of every celebration. And then the pies. Oh, the pies! The book steeps the baker in not only the recipes, ingredients, and special flavor profiles of Southern baking but also the very nuances of how to be a better baker. With Cheryl as your guide, it’s like having generations of Southern bakers standing over your shoulder, showing you just how to cream butter and sugar, fold whipped egg whites into batter, adjust for the temperature and humidity in your kitchen, and

Minimalist Baker s Everyday Cooking Book

Minimalist Baker s Everyday Cooking


  • Author : Dana Shultz
  • Publisher : Penguin
  • Release Date : 2016-04-26
  • Genre: Cooking
  • Pages : 304
  • ISBN 10 : 9780735210967

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Minimalist Baker s Everyday Cooking Excerpt :

The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.

Callie s Biscuits and Southern Traditions Book

Callie s Biscuits and Southern Traditions


  • Author : Carrie Morey
  • Publisher : Simon and Schuster
  • Release Date : 2013-10-15
  • Genre: Cooking
  • Pages : 272
  • ISBN 10 : 9781476713236

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Callie s Biscuits and Southern Traditions Excerpt :

The popular owner-entrepreneur of Callie’s Biscuits reveals her modern approach to traditional Southern cooking, sharing charming stories and fabulous, accessible recipes in a Southern-style Make the Bread, Buy the Butter. Carrie Morey started her company, Callie’s Charleston Biscuits, with a simple goal: She wanted to make her mother Callie’s delicious biscuits—unbelievably tender, buttery creations—accessible across the country. Carrie’s handmade biscuits combine unique, brilliant flavors—sharp cheddar with fresh chives, cracked black pepper with cream cheese and green onions, and cinnamon biscuits so buttery they melt in your mouth. The biscuits are an iconic Southern staple, but they are just the beginning. Now Carrie Morey shares her modern approach to traditional Southern cooking in more than one hundred recipes that pair classic Lowcountry fare with surprising twists, for incredible results. Carrie guides you through the foundational techniques of Southern cooking to reveal how she developed her new takes on favorite heritage dishes and how to take the fuss and huge time investment out of traditional preparations. She shares skillet recipes passed down through generations, including Lemon Zest Cast-Iron Fried Shrimp, Macaroni Pie, and Cast-Iron Herb Lamb Chops. She gives roasting and slow-cooking techniques for Beef Stew with Herbed Sour Cream, Spicy Black-Eyed Pea Salad, and Roasted Pimento Cheese Chicken. Her DILLicious Cucumber Sandwiches, BBQ Chicken Salad Biscuits, Fiery Pimento Cheese Deviled Eggs, and Summer Crab Salad will make any picnic or casual get-together a true Southern affair. And her desserts are to die for: Mama’s Sour Cream Banana Pudding, Alex’s Chocolate Chess Pie (so good that Carrie credits the pie for sparking her and her husband’s whirlwind romance), and Blueberry and Peach Cobbler finish your meal on the perfect sweet note. Carrie also shares her family stories behind each recipe—growing up in Charleston, learni

BraveTart  Iconic American Desserts Book
Score: 5
From 2 Ratings

BraveTart Iconic American Desserts


  • Author : Stella Parks
  • Publisher : W. W. Norton & Company
  • Release Date : 2017-08-15
  • Genre: Cooking
  • Pages : 512
  • ISBN 10 : 9780393634273

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BraveTart Iconic American Desserts Excerpt :

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more "The most groundbreaking book on baking in years. Full stop."—Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

Biscuit  Cookie and Cracker Manufacturing Manuals Book

Biscuit Cookie and Cracker Manufacturing Manuals


  • Author : Duncan Manley
  • Publisher : Woodhead Publishing
  • Release Date : 1998-03
  • Genre: Cooking
  • Pages : 88
  • ISBN 10 : 1855732971

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Biscuit Cookie and Cracker Manufacturing Manuals Excerpt :

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry Packaging o Wrapping Operations o Storage o Troubleshooting Tips This manual describes what is involved in the packaging of biscuits- the procedures used to protect and offer biscuits for sale.