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

Manley s Technology of Biscuits  Crackers and Cookies Book

Manley s Technology of Biscuits Crackers and Cookies


  • Author : Duncan J. R. Manley
  • Publisher : Woodhead Pub Limited
  • Release Date : 2011
  • Genre: Technology & Engineering
  • Pages : 588
  • ISBN 10 : 1845697707

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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  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

Technology of Biscuits  Crackers and Cookies Book

Technology of Biscuits Crackers and Cookies


  • Author : D.J.R. Manley
  • Publisher : CRC Press
  • Release Date : 1991-07-01
  • Genre: Technology & Engineering
  • Pages : 476
  • ISBN 10 : 0747600740

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Technology of Biscuits Crackers and Cookies Excerpt :

This up-dated and revised edition of Duncan Manley's book on the technology involved in the making of biscuits, crackers and cookies, takes a practical and educational approach, paying particular attention to the problems and difficulties experienced by technologists in the industries concerned. It aims to fill a gap in the market with its emphasis on the improvement of process control - the book's central theme.

Biscuit  Cookie and Cracker Manufacturing Manuals Book

Biscuit Cookie and Cracker Manufacturing Manuals


  • Author : Duncan Manley
  • Publisher : Elsevier
  • Release Date : 1998-03-10
  • Genre: Technology & Engineering
  • Pages : 96
  • ISBN 10 : 9781855736207

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Biscuit Cookie and Cracker Manufacturing Manuals Excerpt :

This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.

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.

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

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

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

Science and Technology of Enrobed and Filled Chocolate  Confectionery and Bakery Products Book

Science and Technology of Enrobed and Filled Chocolate Confectionery and Bakery Products


  • Author : Geoff Talbot
  • Publisher : Elsevier
  • Release Date : 2009-06-26
  • Genre: Technology & Engineering
  • Pages : 468
  • ISBN 10 : 9781845696436

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Science and Technology of Enrobed and Filled Chocolate Confectionery and Bakery Products Excerpt :

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology. With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Provides a comprehensive review of quality issues affecting enrobed and filled products Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings Focuses on product design issues such as oil, moisture and chocolate filling rheology

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.

Hygienic Design of Food Factories Book

Hygienic Design of Food Factories


  • Author : John Holah
  • Publisher : Elsevier
  • Release Date : 2011-10-26
  • Genre: Technology & Engineering
  • Pages : 824
  • ISBN 10 : 9780857094933

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Hygienic Design of Food Factories Excerpt :

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field. An authoritative overview of hygiene control in the design, construction and renovation of food factories Examines the implications of hygiene and construction regulation in various countries on food factory design Describes site selection, factory layout and the associated issue of airflow

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 : 104
  • ISBN 10 : 1855732947

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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. The Biscuit, Cookie and Cracker Manufacturing Manuals will be useful to managers and engineers involved in processing confectionery and baked goods, as well as designers of machinery and production lines. Sheeting o Gauging o Cutting o Laminating o Rotary Moulding o Extruding o Wire Cutting o Depositing o Troubleshooting Tips This manual describes what is involved in forming dough pieces from mixed dough.

Baked Products Book

Baked Products


  • Author : Stanley P. Cauvain
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-15
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 9781405171526

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Baked Products Excerpt :

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.