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Biscuit, Cracker, and Cookie Recipes for the Food Industry by Duncan Manley

By Duncan Manley

Duncan Manley has over thirty years' event within the biscuit and through this era has gathered recipes and examples of top perform from the major brands of biscuit, cracker and cookie items through the global. In his new e-book Manley has prepare a accomplished selection of over one hundred fifty recipes to supply technologists, managers and product improvement experts with a different and necessary reference book.

Development task is vital for all businesses however it is in all probability very dear. This specific new booklet will let examine and improvement employees to profit from the reports of alternative brands in new product improvement. It additionally presents a useful source for construction managers who desire to examine advancements and value rate reductions for present lines.

The e-book starts by means of investigating a few of the key variables in powerful recipe improvement. It then offers a chain of recipes for hard-dough items similar to crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough items. extra chapters comprise recipes for sponge biscuits, wafers and secondary methods similar to icing and chocolate coating. a last bankruptcy covers the $64000 sector of dietetic items, together with recipes for lowered fats and sugar biscuits and items for specific teams equivalent to diabetics and babies.

Biscuit, cracker and cookie recipes for the foodstuff offers exceptional entry to top perform within the undefined, and a wealth of principles for product builders and creation managers. it is going to be a vital resource.

  • Take benefit of over thirty years of experience
  • Compare your recipes with over one hundred fifty integrated during this booklet - enhance, refine and experiment
  • Enhance your product improvement approach with pattern recipes from all components of this together with cream crackers, pretzels, sponge drop biscuits, undeniable biscuits, wafers and secondary processing items corresponding to icing, jam, marshmallow and chocolate

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Additional resources for Biscuit, Cracker, and Cookie Recipes for the Food Industry

Sample text

The effects of changes in dough consistency are noticed principally on the forming machine. A soft dough will pass more easily through a sheeter and gauge rolls and give a thinner sheet. If the rolls are cold this will chill and toughen the dough, and as the cutter scrap dough is reincorporated the consistency will be toughened because this dough is always more dense than fresh dough. Cutter scrap can therefore be a problem at start-up and certain other times during plant running if not handled thoughtfully.

4. 5 Chemicals present in the recipes of this group From the database of all recipes in this group of crispbreads and pretzels it is found that aeration is often achieved by the use of yeast with fermentation. 35 units. Surprisingly few recipes use sodium bicarbonate so product pH control is clearly unimportant. 46 units. This means that many of these products are very salty in taste because salt is often applied as a topping before baking. 6 Secondary processes The salty and snack nature of these products means that no secondary process is used.

It will be seen that in all cases the levels of fat and sugar are low or relatively low. In order to make a manageable dough a considerable amount of water has to be used and this water hydrates the flour proteins and, by mixing, gluten is formed. It is the gluten that gives the doughs their elastic and extensible characters. ). ). With very few exceptions dough pieces are formed from all these doughs by the techniques of sheeting and cutting. A major process control problem is the maintenance of biscuit size and shape because the gluten in the dough is more or less elastic and the dough piece shrinks after cutting and during the early stages of baking.

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