C.H.I.P.S. HOME PAGE
BAKERY TECHNOLOGY CATALOG
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Professional Baking Technology Book
from C.H.I.P.S.

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

Getting the basic formula correct is fundamental to product development and quality. This book provides a comprehensive selection of over 150 standard commercial biscuit, cracker, and cookie recipes and is the ideal companion to the third edition of Duncan Manley's Technology of Biscuits, Crackers and Cookies.

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, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processing such as icing and chocolate coating. The final chapter covers the important area of dietetic products.

This excellent book provides unparalleled access to best practice in the industry as well as a wealth of ideas for product development.

It is designed for biscuit, cracker, and cookie product developers as an aid in the task of creating and perfecting their products.

Your key to making the perfect biscuit, cracker and cookie product:

  • 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

Introduction

  • How to use this book
  • Names of biscuit products
  • Dos and Don'ts in recipe development

Classification of biscuits

  • Introduction
  • Classification based on enrichment of the recipe
  • Classification based on method of dough piece formation

Dough consistency

  • Introduction
  • What is dough consistency and why is it important?
  • Why should consistencies of dough change?
  • Can the dough water requirement be predicted?

Baking techniques

  • Introduction
  • Controlling heat in an oven
  • Setting temperatures for baking

Recipes for hard doughs

  • Introduction
  • Pizza, crispbread and pretzel
  • Cream crackers, soda crackers and water biscuits
  • Puff biscuits
  • Savoury or snack crackers
  • Semisweet biscuits

Recipes for short doughs

  • Introduction
  • Plain biscuits
  • Biscuits for cream sandwiching
  • Biscuits for other secondary processing
  • Chemicals present in the recipes of this group
  • Secondary processes used for products of this group

Recipes for extruded and deposited doughs

  • Introduction
  • Wire-cut doughs
  • Bars/rout press doughs
  • Coextruded products
  • Deposited doughs
  • Chemicals present in the recipes of this group

Recipes for sponge biscuits

  • Introduction
  • Recipes for sponge drop biscuits

Recipes for wafers

  • Introduction
  • Recipes for wafer batters for flat sheets
  • Other types of wafer
  • Secondary processing

Recipes for secondary processes

  • Introduction
  • Sweet and savoury biscuit creams
  • Icing
  • Jams, jellies and caramel
  • Marshmallow
  • Chocolate

Recipes for dietetic biscuits

  • Introduction
  • Recipes based on exclusion or substitution of particular ingredients
  • Recipes based on inclusion of particular ingredients
  • Recipes based on reduction of fat, sugar and salt
  • Labeling of dietetic biscuits
Index

click here to see books of related interest

ORDER NOW
Biscuit, Cracker, and Cookie Recipes
for the Food Industry

by Duncan Manley
234 pages $298.95 + shipping
Texas residents please add 6.75 % sales tax

copyright 1997-2011 Culinary and Hospitality Industry Publications Services