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from C.H.I.P.S.
Third Edition
From machinery to ingredients, product development to quality assurance, this reference provides a practical perspective on establishing the formulas and procedures for mass production.
Cookie and Cracker Technology covers ingredients used in cookies and crackers and how they function in doughs, batters, finished products. Also includes information on mimetics in cookies, dual textured cookies, and formulas and procedures for producing dietetic cookies.
Contents
Ingredients: Ingredients made from wheat. Flours from grains other than wheat. Fats, oils,
antioxidants, and emulsifiers. Sweeteners and malt syrup. Water and salt. Leavening agents and yeast foods.
Ingredients from eggs and milk. fruits, nuts, and vegetables. Ingredients for flavoring and coloring.
Nutritional and health additives. Incidental and miscellaneous ingredients.
Formulas and Processes: Principles of biscuit formulation. Fermented dough products. Cut and embossed biscuits.
Deposit and wire-cut cookies. Other extruded cookies. Rotary molded cookies. Sugar wafers. Specialty
cookies. Formulating and processing dietetic biscuits. Particulate and other dry adjuncts.
Water-based adjuncts for biscuits. Fat-based coatings and fillings.
Equipment and Engineering: Receiving, storing, and transferring ingredients. Measuring
equipment. Mixers and mixing principles. Specialized equipment for fermented doughs. General
principles of cookie forming equipment. Sheeters, gauging rolls, and laminating equipment.
Extruding equipment. Molding equipment. Cutting machines. Ovens and the principles of baking.
Wafer plants. Applicators for adjuncts. Auxiliary and miscellaneous equipment.
Packaging materials and equipment.
Other Technical Considerations: Computerization of plant and laboratory. Sanitation and safety.
Quality assurance operations. Developing new products.
Index.
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