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|Material Type:||Internet resource|
|Document Type:||Book, Internet Resource|
|All Authors / Contributors:||
D J R Manley
|ISBN:||084930895X 9780849308956 1855735326 9781855735323|
|Description:||xxvii, 499 pages : illustrations ; 26 cm|
|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.|
|Responsibility:||Duncan J.R. Manley.|
"Clear, authoritative and practical - you can find the answer to most problems in it."" Mike Webber, The BCCCA, UK"