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Biscuit, cracker and cookie recipes for the food industry

D Manley, Consultant, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 52

This is a must-read and must-study. You can't produce reject biscuits with this book.
Food and Beverage Reporter

A brilliant book, with excellent index and references.
Food and Beverage Reporter

This book is excellent and contains many superb tried and tested formulae; and more.
Food and Beverage Reporter

 - 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 and chocolate

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.

ISBN 1 85573 543 1
ISBN-13: 978 1 85573 543 9
January 2001
208 pages  234 x 156mm  hardback  
£155.00 / US$265.00 / €185.00

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An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the author

Duncan Manley is an internationally recognised authority in the complex field of biscuit technology. During thirty years of experience in the biscuit, cookie and cracker industries, Manley has worked in eighty factories in over thirty countries; amassing a wealth of experience in development, production efficiency and training under widely varying conditions. He now runs his own company, Duncan Manley Ltd, which provides consultancy services to the biscuit and food industries.

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Contents

Introduction
 - How to use this book
 - Names of biscuit products
 - Dos and Don'ts in recipe development

Classification of biscuits
 - Introduction
 - Classification based on enrichment of the recipe
 - Classification based on method of dough piece formation

Dough consistency
 - Introduction
 - What is dough consistency and why is it important?
 - Why should consistencies of dough change?
 - Can the dough water requirement be predicted?

Baking techniques
 - Introduction
 - Controlling heat in an oven
 - Setting temperatures for baking

Recipes for hard doughs
 - Introduction
 - Pizza, crispbread and pretzel
 - Cream crackers, soda crackers and water biscuits
 - Puff biscuits
 - Savoury or snack crackers
 - Semisweet biscuits

Recipes for short doughs
 - Introduction
 - Plain biscuits
 - Biscuits for cream sandwiching
 - Biscuits for other secondary processing
 - Chemicals present in the recipes of this group
 - Secondary processes used for products of this group

Recipes for extruded and deposited doughs
 - Introduction
 - Wire-cut doughs
 - Bars/rout press doughs
 - Coextruded products
 - Deposited doughs
 - Chemicals present in the recipes of this group

Recipes for sponge biscuits
 - Introduction
 - Recipes for sponge drop biscuits

Recipes for wafers
 - Introduction
 - Recipes for wafer batters for flat sheets
 - Other types of wafer
 - Secondary processing

Recipes for secondary processes
 - Introduction
 - Sweet and savoury biscuit creams
 - Icing
 - Jams, jellies and caramel
 - Marshmallow
 - Chocolate

Recipes for dietetic biscuits
 - Introduction
 - Recipes based on exclusion or substitution of particular ingredients
 - Recipes based on inclusion of particular ingredients
 - Recipes based on reduction of fat, sugar and salt
 - Labelling of dietetic biscuits