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Manley’s Technology of Biscuits, Crackers and Cookies
- 4th Edition - September 28, 2011
- Editor: Duncan Manley
- Language: English
- Paperback ISBN:9 7 8 - 0 - 0 8 - 1 0 1 6 3 7 - 4
- Hardback ISBN:9 7 8 - 1 - 8 4 5 6 9 - 7 7 0 - 9
- eBook ISBN:9 7 8 - 0 - 8 5 7 0 9 - 3 6 4 - 6
Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control,… Read more
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Request a sales quoteManley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management.
Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer.
With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry.
- Widely regarded as the standard work in its field
- Covers management issues such as HACCP, quality control, process control and product development
- Deals with the selection of raw materials and ingredients
Biscuit, cookie, and cracker manufacturing plants, bakers
Chapter 1: Setting the scene: A history and the position of biscuits
Abstract:
1.1 Introduction
1.2 The beginnings of biscuit manufacturing
1.3 Ingredients and formulation development
1.4 Engineering
Part I: Management of technology in biscuit manufacture
Chapter 2: The role of the technical department in biscuit manufacture
Abstract:
2.1 Introduction
2.2 The requirements of the technical (or technology) department
2.3 Selection of staff for the technical department
2.4 Facilities for the technical department
2.5 Liaison with other technical establishments
2.6 Support for purchasing
2.7 Support for training
2.8 Management of technical developments
Chapter 3: Quality management systems and hazard analysis critical control point (HACCP) in biscuit manufacture
Abstract:
3.1 Quality management
3.2 Management of product safety
Chapter 4: Quality control and good manufacturing practice (GMP) in the biscuit industry
Abstract:
4.1 Principles and management
4.2 Quality control tasks for finished product inspection
4.3 Quality control tasks for ingredient and packaging materials
4.4 Good manufacturing practice (GMP)
4.5 Hygiene surveys
Chapter 5: Process and efficiency control in biscuit manufacture
Abstract:
5.1 Process control and efficiency
5.2 Process audit
5.3 Process control checks and records for plants with no continuous monitoring sensors
5.4 Making process control measurements
5.5 Action procedures as a result of product measurements
5.6 Instrumentation for monitoring
5.7 Efficiency and integrated plant control
5.8 Outline of the instrumentation that is available
5.9 Troubleshooting
5.10 Energy efficiency
Chapter 6: Product development in the biscuit industry
Abstract:
6.1 Introduction
6.2 Product development
6.3 Facilities for process and product development
6.4 Assessing products
6.5 Establishing the product specification
6.6 Management of product development
Chapter 7: Sustainability in the biscuit industry
Abstract:
7.1 Introduction
7.2 Key drivers for sustainability in the biscuit industry
7.3 Carbon emissions and energy use
7.4 Reducing water use
7.5 Reducing waste
7.6 Packaging
7.7 Other options for improving sustainability
Part II: Materials and ingredients for biscuit manufacture
Chapter 8: Choosing materials for biscuit production
Abstract:
8.1 Introduction
8.2 Important technical aspects
8.3 Important commercial aspects
8.4 Programme for the meeting with a supplier
Chapter 9: Wheat flour and vital wheat gluten as biscuit ingredients
Abstract:
9.1 Introduction
9.2 Flour from the viewpoint of the miller
9.3 Flour from the viewpoint of the biscuit manufacturer
9.4 Vital wheat gluten
Chapter 10: Meals, grits, flours and starches (other than wheat)
Abstract:
10.1 Introduction
10.2 Cereal-based materials
10.3 Non-cereal flours and starches
Chapter 11: Sugars and syrups as biscuit ingredients
Abstract:
11.1 Introduction
11.2 Common sugar, sucrose
11.3 Syrups
11.4 Sugars and syrups from starches – glucose
11.5 Non-diastatic malt extract
11.6 Maillard reaction
11.7 Polyols
Chapter 12: Fats and oils as biscuit ingredients
Abstract:
12.1 Introduction
12.2 The role of fat in biscuits
12.3 The chemistry and physical properties of fats
12.4 Quality and handling issues of fats
12.5 Key characteristics of fats for biscuits
12.6 Quality control of fats
12.7 General specification requirements for oils and fats
12.8 Challenges for the biscuit manufacturer
Chapter 13: Emulsifiers (surfactants) and antioxidants as biscuit ingredients
Abstract:
13.1 Introduction
13.2 Function of emulsifiers in biscuits
13.3 Types of food emulsifiers
13.4 Reduced fat biscuits
13.5 General use of emulsifiers in biscuit doughs
13.6 Application help
13.7 Antioxidants
Chapter 14: Milk products and egg as biscuit ingredients
Abstract:
14.1 Introduction
14.2 Milk and milk products
14.3 Egg
Chapter 15: Dried fruits and nuts as biscuit ingredients
Abstract:
15.1 Introduction
15.2 Dried grapes
15.3 Other dried fruits used in biscuits
15.4 Fruit pastes and syrups
15.5 Tree nuts
15.6 Peanuts, arachis or ground nut
15.7 Health problems associated with nuts
Chapter 16: Yeast and enzymes as biscuit ingredients
Abstract:
16.1 Introduction
16.2 Yeast
16.3 Enzymes
Chapter 17: Flavours, spices and flavour enhancers as biscuit ingredients
Abstract:
17.1 Introduction
17.2 Sources and types of flavours
17.3 Suitability of a flavour material
17.4 Flavouring of biscuits
17.5 Flavour enhancers
17.6 Storage of flavours and quality control
Chapter 18: Additives as biscuit ingredients
Abstract:
18.1 Introduction
18.2 Common salt (sodium chloride, NaCl)
18.3 Leavening agents
18.4 Processing aids
18.5 Food acids
18.6 Colours
18.7 Artificial sweeteners
Chapter 19: Chocolate and cocoa as biscuit ingredients
Abstract:
19.1 Introduction
19.2 The flavour of chocolate
19.3 Chocolate viscosity
19.4 Cocoa butter, cocoa butter equivalents and hard butters
19.5 Definitions of cocoa and chocolate products
19.6 Types of chocolate
19.7 Supply and storage of chocolate
19.8 Chocolate drops and chips
19.9 Cocoa
19.10 Handling of chocolate and chocolate chips
19.11 Compound chocolate
19.12 Carob powder
Chapter 20: Packaging materials for biscuits and their influence on shelf life
Abstract:
20.1 Introduction
20.2 Packaging materials
20.3 Packaging and shelf life
20.4 Indices of failure (IoFs)
20.5 Package requirements to address indices of failure (IoFs)
Part III: Types of biscuits
Chapter 21: Classification of biscuits
Abstract:
21.1 Introduction
21.2 Classification based on enrichment of the formulation
21.3 Conversion of units
Chapter 22: Cream crackers
Abstract:
22.1 History and introduction to cream crackers
22.2 Mixing and fermentation of cream cracker doughs
22.3 Dough piece forming
22.4 Baking of cream crackers
22.5 Yields from fermented doughs
Chapter 23: Soda crackers
Abstract:
23.1 Introduction
23.2 Dough preparation
23.3 Outline of typical soda cracker manufacturing techniques
Chapter 24: Savoury or snack crackers
Abstract:
24.1 General description
24.2 Manufacturing technology
24.3 Post-oven oil spraying
Chapter 25: Matzos and water biscuits
Abstract:
25.1 Matzos
25.2 Water biscuits
25.3 Typical recipes
Chapter 26: Puff biscuits
Abstract:
26.1 General description
26.2 Puff dough preparation
26.3 Baking of puff biscuits
26.4 Puff biscuit production techniques
Chapter 27: Hard sweet, semi-sweet and Garibaldi fruit sandwich biscuits
Abstract:
27.1 General description of this group of biscuits
27.2 Ingredients and recipes
27.3 Dough mixing
27.4 Mixer instrumentation
27.5 Dough piece forming
27.6 Instrumentation of the forming machine
27.7 Baking
27.8 Flavouring of biscuits
27.9 Cooling and handling of biscuits
27.10 Continental semi-sweet biscuits
27.11 Garibaldi or fruit sandwich biscuits
Chapter 28: Short dough biscuits
Abstract:
28.1 Description of the group
28.2 Recipes and ingredients
28.3 Dough mixing
28.4 Dough piece forming
28.5 Instrumentation of the forming machine
28.6 Baking
28.7 Factors affecting dough piece spread during baking
Chapter 29: Deposited soft dough and sponge drop biscuits
Abstract:
29.1 Description of deposited biscuits
29.2 Description of sponge batter drops
29.3 Typical recipes
Chapter 30: Wafer biscuits
Abstract:
30.1 Introduction
30.2 The wafer oven or wafer baker
30.3 Wafer sheet production
30.4 Batter mixing
30.5 Batter handling
30.6 Batter deposition and baking
30.7 Sheet handling, creaming and cutting
30.8 Process control of wafer production
30.9 Hollow rolled wafer sticks
Chapter 31: The position of biscuits in nutrition
Abstract:
31.1 Introduction
31.2 Biscuits in our diets
31.3 The evolution of biscuit nutrition
31.4 Different biscuits for different people
31.5 Food labelling can help – when you understand it
Chapter 32: Miscellaneous biscuit-like products
Abstract:
32.1 Introduction
32.2 Products that are made on a type of biscuit plant 32.2.1 Crispbread
32.3 Products that are not made on conventional biscuit plant
Part IV: Biscuit production processes and equipment
Chapter 33: Bulk handling and metering of biscuit ingredients
Abstract:
33.1 Introduction
33.2 Bulk handling
33.3 Some technical aspects of bulk handling
33.4 Process control in bulk storage
33.5 Metering of ingredients to mixers
Chapter 34: Mixing and premixes in biscuit manufacture
Abstract:
34.1 Introduction
34.2 General conditions for mixing
34.3 Process control and instrumentation of mixers
34.4 Considerations in the selection of a mixer
34.5 Types of mixer available for biscuit doughs
34.6 Integrated mixing schemes in the future
34.7 Premixes
Chapter 35: Sheeting, gauging and cutting in biscuit manufacture
Abstract:
35.1 Principles
35.2 Sheeters
35.3 Gauge rolls
35.4 Multiple-roller gauging units
35.5 Dough relaxation units
35.6 Cutting
35.7 Cutter scrap dough handling
35.8 Dough piece garnishing and panning
35.9 Control of biscuit cutting machines
35.10 Operator maintenance requirements
Chapter 36: Laminating in biscuit manufacture
Abstract:
36.1 Principles and techniques of laminating
36.2 Types of automatic laminator
36.3 Is laminating really necessary?
36.4 Process control during laminating
Chapter 37: Rotary moulding in biscuit manufacture
Abstract:
37.1 Introduction
37.2 General description of the rotary moulding machine
37.3 The formation of the dough piece
37.4 Dough piece weight control
37.5 Differential speeds of moulding roller and extraction roller
37.6 Common difficulties that may be encountered with rotary moulders
37.7 Instrumentation of a rotary moulder
37.8 Disadvantages of a rotary moulder
37.9 The soft dough rotary moulder and Rotodepositor
37.10 Printing on dough pieces
Chapter 38: Extruding and depositing of biscuit dough
Abstract:
38.1 Introduction
38.2 General description of extruding and depositing machines for doughs
38.3 Process control of extruded and deposited biscuits
38.4 Sponge batter drops and sponge finger biscuits
Chapter 39: Biscuit baking
Abstract:
39.1 Introduction
39.2 Changes to the dough piece during baking
39.3 Oven conditions
39.4 Typical baking profiles
39.5 Types of oven
39.6 Preparation and care of oven bands
39.7 Measurement and control in baking
39.8 Post oven oil spraying
Chapter 40: Biscuit cooling and handling
Abstract:
40.1 Introduction
40.2 Checking
40.3 Methods and speeds of cooling
40.4 Biscuit handling prior to packaging
Chapter 41: Secondary processing of biscuits
Abstract:
41.1 General considerations
41.2 Sandwich creams
41.3 Icing
41.4 Jams, jellies, caramels and marshmallows
41.5 Chocolate and chocolate flavoured coatings
Chapter 42: Biscuit packaging and storage
Abstract:
42.1 Introduction
42.2 Functions of a pack
42.3 Types of primary packages
42.4 Collation and feeding to wrapping machines
42.5 Biscuit size variations
42.6 Post-wrapping operations
42.7 Process and quality control
42.8 Storage
42.9 Robotics
Chapter 43: Recycling, handling and disposal of waste biscuit materials
Abstract:
43.1 Management of waste
43.2 Sources of waste materials
43.3 Estimating the size of the problem
43.4 Recycling
43.5 Disposal of waste materials that are not recycled
Part V: Suppliers’ presentations
Index
- No. of pages: 632
- Language: English
- Edition: 4
- Published: September 28, 2011
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780081016374
- Hardback ISBN: 9781845697709
- eBook ISBN: 9780857093646
DM
Duncan Manley
Duncan Manley is an internationally-renowned consultant to the biscuit and food industries, with over 40 years’ experience. He is the author of the Biscuit, cookie and cracker manufacturing manuals and Biscuit, cracker and cookie recipes for the food industry, also published by Woodhead Publishing.
Affiliations and expertise
Consultant, UKRead Manley’s Technology of Biscuits, Crackers and Cookies on ScienceDirect