Biscuit Manufacture

THE intention of this book is to provide a guide for potential management and supervisors and for those who wish to understand the fundamental principles of biscuit manufacture. It does not set out to be a learned treatise. The purpose of the book is to simplify and explain processes and materials so that the 'mystique'is replaced by logic. Once the mystique is removed the biscuit maker is one step closer to anticipating and solving problems. In attempting to cover this subject within one concise volume, it is difficult to avoid over-simplification or generalisation, and apologies must be offered in advance where these occur. To wallow in the fine details of specialisation is to defeat the object of the book, and less would be achieved if the issues were confused. The reader's attention is drawn to the interpretation of formulae (recipes). Raw materials, equipment, methods, processes, and conditions vary considerably; the formulae are intended as blue prints from which, with a knowledge of the materials and aims of the processes, and by trial and error, a biscuit can be produced bearing some semblance to the original. All formulae should be interpreted in conjunction with the 'Guide to using formulae' at the beginning of Chapter 12. As the biscuit industry advances towards complete automation, plant and equipment become more advanced and sophisticated.

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. Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o Application of Jam o Marshmallow o Caramel o Troubleshooting Tips This manual describes what is involved in secondary processes of biscuits-the procedures used to enhance biscuits after they have been baked.

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

The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. With this in mind, Cereal Biotechnology analyzes the practice, potential benefits, and risks of using genetic techniques in cereal processing. This major new text provides both plant molecular biologists and those in the cereal processing industries with a comprehensive overview of the subject.

The Encyclopedia of Food and Health, Five Volume Set provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter