Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients (Woodhead Publishing Series in Food Science, Technology and Nutrition)

This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage. Content: Biscuit, cookie and cracker manufacturing manuals , Page ii Front Matter , Page iii Copyright , Page iv Preface , Page ix 1 - Introduction , Pages 1-3 2 - Background to the biscuit industry , Pages 4-7 3 - Hygiene and safety aspects , Pages 8-14 4 - Wheat flour and other cereals , Pages 15-28 5 - Sugars and syrups , Pages 29-37 6 - Fats, oils and butter , Pages 38-45 7 - Dairy products , Pages 46-51 8 - Dried fruit and nuts , Pages 52-59 9 - Yeast , Pages 60-61 10 - Enzymes , Pages 62-63 11 - Flavours and spices , Pages 64-69 12 - Chemicals , Pages 70-74 13 - Chocolate and cocoa , Pages 75-78 Useful reading and additional study , Page 79 Index , Pages 80-82 This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved. This manual is one of a series dealing with materials and manufacturing procedures for biscuits.