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Author : Duncan Manley
Publisher : Woodhead Publishing
Page : 98 pages
File Size : 50,9 Mb
Release : 1998-03
Category : Cooking
ISBN : 1855732920
This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.
Author : Duncan Manley
Publisher : Woodhead Publishing
Page : 92 pages
File Size : 51,7 Mb
Release : 1998-03
Category : Cooking
ISBN : 1855732971
This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry Packaging o Wrapping Operations o Storage o Troubleshooting Tips This manual describes what is involved in the packaging of biscuits- the procedures used to protect and offer biscuits for sale.
Author : Duncan Manley
Publisher : Woodhead Publishing
Page : 92 pages
File Size : 50,7 Mb
Release : 1998-03
Category : Cooking
ISBN : 1855732963
This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o Application of Jam o Marshmallow o Caramel o Troubleshooting Tips This manual describes what is involved in secondary processes of biscuits-the procedures used to enhance biscuits after they have been baked.
Author : Duncan J. R. Manley
Publisher : Unknown
Page : 0 pages
File Size : 52,8 Mb
Release : 1998
Category : Biscuits
ISBN : OCLC:39983558
Author : Duncan Manley
Publisher : Woodhead Publishing
Page : 106 pages
File Size : 50,5 Mb
Release : 1998-03
Category : Cooking
ISBN : 1855732947
This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. The Biscuit, Cookie and Cracker Manufacturing Manuals will be useful to managers and engineers involved in processing confectionery and baked goods, as well as designers of machinery and production lines. Sheeting o Gauging o Cutting o Laminating o Rotary Moulding o Extruding o Wire Cutting o Depositing o Troubleshooting Tips This manual describes what is involved in forming dough pieces from mixed dough.
Author : Duncan Manley
Publisher : Elsevier
Page : 75 pages
File Size : 51,9 Mb
Release : 1998-03-10
Category : Technology & Engineering
ISBN : 9781855736214
This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.
Author : Duncan Manley
Publisher : Woodhead Publishing
Page : 100 pages
File Size : 55,7 Mb
Release : 1998-03
Category : Cooking
ISBN : 1855732955
This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. What Happens in a Baking Oven o Types of Ovens o Post-Oven Processes o Cooling o Handling o Troubleshooting Tips This manual describes what is involved in baking and cooling biscuits from dough pieces that have been placed on the oven band.
Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 45,6 Mb
Release : 1998
Category : Electronic
ISBN : OCLC:833367020
Author : Duncan Manley
Publisher : Elsevier
Page : 84 pages
File Size : 42,7 Mb
Release : 1998-03-10
Category : Technology & Engineering
ISBN : 9781855736252
The final manual describes the range of packaging options available together with storage and handling, highlighting the key issues in retaining product quality.
Author : D. Manley
Publisher : Unknown
Page : 128 pages
File Size : 55,6 Mb
Release : 1998
Category : Cookies
ISBN : OCLC:844452413
This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput. This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.
Author : Iain Davidson
Publisher : Academic Press
Page : 244 pages
File Size : 44,8 Mb
Release : 2018-07-10
Category : Technology & Engineering
ISBN : 9780128155806
Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Covers the complete processed food production line, from raw materials to packaged product Shows, in detail, the process, production and packaging equipment for biscuits, cookies and crackers Provides an understanding of the development from a manual artisan process to a fully automated, high-volume production process Brings more than 200 pictures of biscuits, cookies and crackers, along with machinery
Author : Duncan Manley
Publisher : Woodhead Pub Limited
Page : 128 pages
File Size : 43,5 Mb
Release : 1998-03-10
Category : Technology & Engineering
ISBN : OCLC:638357983
Each manual provides a conveniently sized and innovative guide to its topic, full of practical advice on problem solving and troubleshooting drawn from over thirty years experience in the industry. A series of six stand-alone training manuals Essential for those working and training in the biscuit industry Address the key issues of quality, safety and reliability
Author : Duncan Manley
Publisher : Woodhead Publishing
Page : 84 pages
File Size : 52,9 Mb
Release : 1998-03
Category : Business & Economics
ISBN : 1855732939
This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.
Author : Duncan Manley
Publisher : Elsevier
Page : 632 pages
File Size : 48,6 Mb
Release : 2011-09-28
Category : Technology & Engineering
ISBN : 9780857093646
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, 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
Author : Glyn Barry Sykes,Iain Davidson
Publisher : Academic Press
Page : 248 pages
File Size : 52,6 Mb
Release : 2020-02-28
Category : Technology & Engineering
ISBN : 9780128206133
Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets. All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies Presents practical recipes as the basis for development of products using locally available ingredients and production equipment Provides insight from long experience in the baking industry world-wide