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Book Cover
Book
Author Manley, D. J. R. (Duncan J. R.), 1938-

Title Technology of biscuits, crackers, and cookies / Duncan J.R. Manley
Edition Third edition
Published Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead, 2000

Copies

Location Call no. Vol. Availability
 MELB  664.7525 Man/Tob 2000  TEMPORARILY UNAVAILABLE
Description xxvii, 499 pages : illustrations ; 26 cm
Series Woodhead Publishing in food science and technology
Woodhead Publishing series in food science and technology.
Contents Part 1 Management of technology: The technical department-- Total quality management and HACCP-- Quality control and GMP-- Process and efficiency control-- Product development. Part 2 Materials and ingredients: Choosing materials for production-- Wheat flour and vital wheat gluten-- Meals, grits, flours and starches-- Sugars and syrups-- Fats and oils-- Emulsifiers and antioxidants-- Milk products and egg-- Dried fruits and nuts-- Yeast and enzymes-- Flavours, spices and flavour enhancers-- Additives-- Chocolate and cocoa-- Packaging materials. Part 3 Types of biscuits: Classification of biscuits-- Cream crackers-- Soda crackers-- Savoury or snack crackers-- Matzos and water biscuits-- Puff biscuits-- Hard sweet, semi-sweet and Garibaldi fruit sandwich biscuits-- Short dough biscuits-- Deposited soft dough and sponge drop biscuits-- Wafer biscuits-- Position of biscuits in nutrition-- Miscellaneous biscuit-like products. Part 4 Biscuit production processes and equipment: Bulk handling and metering of ingredients-- Mixing and premixes-- Sheeting, gauging and cutting-- Laminating-- Rotary moulding-- Extruding and depositing-- Baking-- Biscuit cooling and handling-- Secondary processing-- Packaging and storage-- Recycling, handling and disposal of waste materials
Summary "Technology of biscuits, crackers and cookies is widely regarded as the standard work in its field. Part 1 covers management issues such as quality management, process control and product development. Part 2 deals with the selection of raw materials and ingredients. The range of types of biscuit is covered in Part 3, whilst Part 4 covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management."--BOOK JACKET
Notes Previous ed.: Chichester : Ellis Horwood, 1991
Bibliography Includes bibliographical references and index
Notes Also available online via the World Wide Web, by subscription to Knovel
Subject Baked products industry.
Biscuits.
Cookies.
Crackers.
Author Knovel (Firm)
LC no. 00031247
ISBN 084930895X (alk. paper)
1591241618 (electronic bk.)
1855735326