Biscuit, Cracker and Cookie Recipes for the Food Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book. Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines. The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies. Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. Take advantage of over thirty years of industry experience Compare your recipes with over 150 included in this book - improve, refine and experiment Enhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate Contents......Page 6 Preface......Page 10 1.1 How to use this book......Page 12 1.3 Dos and don’ts in recipe development......Page 15 References......Page 16 2.1 Introduction......Page 18 2.2 Classification based on enrichment of the recipe......Page 22 2.3 Classification based on method of dough piece formation......Page 28 Reference......Page 30 3.2 What is dough consistency and why is it important?......Page 32 3.3 Why should consistencies of dough change?......Page 34 3.4 Can the dough water requirement be predicted?......Page 35 4.1 Introduction......Page 38 4.2 Controlling heat in an oven......Page 39 4.3 Setting temperatures for baking......Page 40 Bibliography......Page 41 5.1 Introduction......Page 42 5.2 Pizza, crispbread and pretzel......Page 46 5.3 Cream crackers, soda crackers and water biscuits......Page 54 5.4 Puff biscuits......Page 64 5.5 Savoury or snack crackers......Page 68 5.6 Semisweet biscuits......Page 74 References......Page 86 6.1 Introduction......Page 88 6.2 Plain biscuits......Page 92 6.3 Biscuits for cream sandwiching......Page 102 6.4 Biscuits for other secondary processing......Page 104 6.5 Chemicals present in the recipes of this group......Page 106 Reference......Page 108 7.1 Introduction......Page 110 7.2 Wire-cut doughs......Page 112 7.3 Bars/rout press doughs......Page 116 7.4 Coextruded products......Page 118 7.5 Deposited doughs......Page 128 Reference......Page 132 8.1 Introduction......Page 134 8.2 Recipes for sponge drop biscuits......Page 135 9.1 Introduction......Page 138 9.2 Recipes for wafer batters for flat sheets......Page 139 9.3 Other types of wafer......Page 143 Reference......Page 144 10.1 Introduction......Page 146 10.2 Sweet and savoury biscuit creams......Page 148 10.3 Icing......Page 154 10.4 Jams, jellies and caramel......Page 156 10.5 Marshmallow......Page 161 10.6 Chocolate......Page 163 References......Page 164 11.1 Introduction......Page 166 11.2 Recipes based on exclusion or substitution of particular ingredients......Page 168 11.3 Recipes based on inclusion of particular ingredients......Page 174 11.4 Recipes based on reduction of fat, sugar and salt......Page 179 References......Page 183 Useful reading......Page 184 Cereal and starch ingredients......Page 186 Sugars and other sweeteners......Page 187 Fats......Page 188 Chemicals and aeration aids......Page 189 Other ingredients......Page 190 Appendix 2 Conversion tables......Page 192 Appendix 3 Calculations of nutritional information......Page 194 C......Page 198 S......Page 199 Y......Page 200 Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. Take advantage of over thirty years of industry experience Compare your recipes with over 150 included in this book - improve, refine and experiment Enhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book. Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines. The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies. Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. Take advantage of over thirty years of industry experienceCompare your recipes with over 150 included in this book - improve, refine and experimentEnhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate "Based on the author's work with many of the leading biscuit manufacturers in the world, Biscuit, Cracker and Cookie Recipes for the Food Industry is a unique and invaluable resource for the industry. The book is written both for research and development staff looking for new products and for production managers who wish to investigate improvements and cost reductions for existing lines. Drawn from over 30 years' experience in 34 countries, it contains over 180 recipes covering all the main types of biscuit, cracker and cookie. It is a valuable aid in product development, assessing best practice in the industry, and investigating improvements in current production operations.". "The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies, for example." "Biscuit, Cracker and Cookie Recipes for the Food Industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource."--BOOK JACKET. Getting the basic formula correct is fundamental to product development and quality. This book provides a comprehensive collection of over 150 standard commercial biscuit recipes and provides the ideal companion to the third edition of Duncan Manleys Technology of biscuits, crackers and cookies. It is designed for the biscuit product developer as an aid in the task of creating and perfecting a biscuit product.