LEADER 04663nam 22006013 450 001 9911004846403321 005 20230726213439.0 010 $a1-280-37247-8 010 $a9786610372478 010 $a1-59124-339-4 010 $a1-85573-626-8 035 $a(CKB)111056552541830 035 $a(EBL)1640108 035 $a(SSID)ssj0000071514 035 $a(PQKBManifestationID)11107173 035 $a(PQKBTitleCode)TC0000071514 035 $a(PQKBWorkID)10091086 035 $a(PQKB)10185986 035 $a(MiAaPQ)EBC1640108 035 $a(EXLCZ)99111056552541830 100 $a20140303d2001|||| uy 0 101 0 $aeng 135 $aur|n|---||u|| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBiscuit, cracker and cookie recipes for the food industry /$fD. J. R. Manley 210 1$aBurlington :$cElsevier Science,$d2001. 215 $a1 online resource (200 pages) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aIncludes index. 311 0 $a1-85573-543-1 327 $aFront Cover; Biscuit, Cracker and Cookie Recipes for the Food Industry; Copyright Page; Table of Contents; Publishers' note; Preface; Chapter 1. Introduction; 1.1 How to use this book; 1.2 Names of biscuit products; 1.3 Dos and don'ts in recipe development; References; Chapter 2. Classification of biscuits; 2.1 Introduction; 2.2 Classification based on enrichment of the recipe; 2.3 Classification based on method of dough piece formation; Reference; Chapter 3. Dough consistency; 3.1 Introduction; 3.2 What is dough consistency and why is it important? 327 $a3.3 Why should consistencies of dough change?; 3.4 Can the dough water requirement be predicted?; Chapter 4. Baking techniques; 4.1 Introduction; 4.2 Controlling heat in an oven; 4.3 Setting temperatures for baking; Bibliography; Chapter 5. Recipes for hard doughs; 5.1 Introduction; 5.2 Pizza, crispbread and pretzel; 5.3 Cream crackers, soda crackers and water biscuits; 5.4 Puff biscuits; 5.5 Savoury or snack crackers; 5.6 Semisweet biscuits; References; Chapter 6. Recipes for short doughs; 6.1 Introduction; 6.2 Plain biscuits; 6.3 Biscuits for cream sandwiching 327 $a6.4 Biscuits for other secondary processing; 6.5 Chemicals present in the recipes of this group; 6.6 Secondary processes used for products of this group; Reference; Chapter 7. Recipes for extruded and deposited doughs; 7.1 Introduction; 7.2 Wire-cut doughs; 7.3 Bars/rout press doughs; 7.4 Coextruded products; 7.5 Deposited doughs; 7.6 Chemicals present in the recipes of this group; Reference; Chapter 8. Recipes for sponge biscuits; 8.1 Introduction; 8.2 Recipes for sponge drop biscuits; Chapter 9. Recipes for wafers; 9.1 Introduction; 9.2 Recipes for wafer batters for flat sheets 327 $a9.3 Other types of wafer; 9.4 Secondary processing; Reference; Chapter 10. Recipes for secondary processes; 10.1 Introduction; 10.2 Sweet and savoury biscuit creams; 10.3 Icing; 10.4 Jams, jellies and caramel; 10.5 Marshmallow; 10.6 Chocolate; References; Chapter 11. Recipes for dietetic biscuits; 11.1 Introduction; 11.2 Recipes based on exclusion or substitution of particular ingredients; 11.3 Recipes based on inclusion of particular ingredients; 11.4 Recipes based on reduction of fat, sugar and salt; 11.5 Labelling of dietetic biscuits; References; Useful reading; Appendix 1: Glossary of ingredient terms; Appendix 2: Conversion tables; Appendix 3: Calculations of nutritional information; Index 330 $aDuncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.Development activity is essential for all companies but it is potentially very expensive. 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 606 $aBiscuits 606 $aCookies 606 $aSnack foods 615 0$aBiscuits. 615 0$aCookies. 615 0$aSnack foods. 676 $a641.815 700 $aManley$b D. J. R$g(Duncan J. R.),$f1938-$01825122 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004846403321 996 $aBiscuit, cracker and cookie recipes for the food industry$94392621 997 $aUNINA