This item is in: Food Science > Cereal products and snack foods

Biscuit, cookie and cracker manufacturing manuals: : Manual 1: Ingredients

D Manley, Consultant, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 30

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

ISBN 1 85573 292 0
ISBN-13: 978 1 85573 292 6
March 1998
96 pages  216 x 138mm  paperback  
£40.00 / US$70.00 / €50.00

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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
 - Vocational qualifications

Background to the biscuit industry
 - What are biscuits?
 - How are biscuits made?
 - How a factory is arranged
 - What your company requires from the factory
 - Ingredient storage areas
 - Your contribution when working with ingredients

Hygiene and safety aspects
 - Safety of food products
 - Sources of contamination
 - Safety for people

Wheat, flour and other cereals
 - Introduction
 - Wheat flour
 - Oats
 - Rye flour
 - Starches
 - Soya flour

Sugars and syrups
 - Types of crystalline sugars
 - Relative sweetness
 - Types of syrup
 - Uses and functions of sugars and syrups
 - Importance of sucrose particle size
 - Delivery and quality testing of sugars and syrups
 - Storage and handling of sugars and syrups
 - Other sweeteners

Fats oils and butter
 - Fats and oils
 - Butter and butter oil
 - Margarine
 - Rancidity
 - Bulk handling of fats
 - Plasticised and boxed fat
 - Sandwich cream fats
 - Spray oil fats
 - Use of emulsifiers and antioxidants

Dairy products
 - Milk
 - Full cream milk powder, FCMP
 - Skimmed milk powder, SMP
 - Evaporated milks
 - Whey powder
 - Cheese and cheese powder
 - Butter and butter oil
 - Use of milk products in biscuits
 - Eggs

Dried fruit and nut
 - Dried grapes
 - Other dried fruits in biscuits
 - Nuts

Yeast

Enzymes
 - Safety aspects of handling proteinase enzymes

Flavours and spice
 - Introduction
 - Sources and types of flavour
 - Spices and herbs
 - Essential oils
 - Oleo resins
 - Synthetic flavours-GRAS
 - Other flavouring substances
 - Form of the flavouring material
 - Flavouring of biscuits
 - Flavours applied after baking
 - Flavours in creams and jams
 - Flavour enhancers
 - Storage and critical quality points

Chemicals
 - Salt, sodium chloride
 - Baking soda, sodium bicarbonate, ‘soda’
 - Acids salts used as baking powders
 - Acids salts
 - Ammonium bicarbonate, ‘Vol’
 - Fruit acids
 - Sodium metabisulphite, ‘Natron’
 - Emulsifiers

Chocolate and cocoa
 - Types of chocolate
 - Supply and storage of chocolate
 - Chocolate drops, chips and chunks
 - Chocolate flavoured coatings
 - Cocoa