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

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 prime brands of biscuit, cracker and cookie items through the international. In his new booklet Manley has prepare a entire selection of over a hundred and fifty recipes to supply technologists, managers and product improvement experts with a different and necessary reference book.

Development job is vital for all businesses however it is most likely very pricey. This special new ebook will allow learn and improvement employees to profit from the studies of alternative brands in new product improvement. It additionally presents a useful source for creation managers who desire to examine advancements and price rate reductions for present lines.

The booklet starts off through investigating a few of the key variables in potent recipe improvement. It then provides a chain of recipes for hard-dough items reminiscent of crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough items. additional chapters comprise recipes for sponge biscuits, wafers and secondary techniques reminiscent of icing and chocolate coating. a last bankruptcy covers the $64000 sector of dietetic items, together with recipes for decreased fats and sugar biscuits and items for specific teams resembling diabetics and babies.

Biscuit, cracker and cookie recipes for the meals presents extraordinary entry to most sensible perform within the undefined, and a wealth of principles for product builders and creation managers. it is going to be an important resource.

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

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Example text

The indicated temperature in the zone is probably from only one thermometer positioned in that zone. Whether the temperature is truly representative of the temperature near the dough piece is very questionable. Heat is supplied to dough pieces as a combination of conducted heat (from the oven band), radiant heat (from the walls of the oven and glowing burners) Baking techniques 29 and convected heat (air moving in the oven either by forced convection or as a result of draughts from live gas flames or currents being drawn to extraction ducts).

07 32 21 21 Critical ingredients Flour, the protein content should be less than 9 % and between batch uniformity is important. Mixing Ingredients all in together. Doughs to be rotary moulded must be much tighter (lower water content) than those for sheeting and cutting. Dough handling It is not normal to allow any fermentation time and the quality of the product is generally harder and more dense than the sheeted products. Dough piece forming Rotary moulding. 2. Baking on a wire mesh band at temperatures of 240, 220, 200 °C for c 4 minutes.

The dough is much harder (lower in water) than cream or soda crackers and the eating quality is much harder and crisper. Recipe no. 54 27 31 Critical ingredients Flour strength. Mixing The mix time may be prolonged but the dough is crumbly and it does not form a cohesive mass. Dough handling The dough may be used immediately after mixing or it may be stood for up to 3 hours to allow some fermentation or relaxation of the gluten with the aid of the flour microflora. Dough piece forming A sheeting and cutting technique is always used.

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