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
to see books of related interest