Cookie And Cracker Technology

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Cookie and Cracker Technology

Author : Samuel A. Matz
Publisher : Aspen Publishers
ISBN 13 :
Total Pages : 424 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Cookie and Cracker Technology by : Samuel A. Matz

Download or read book Cookie and Cracker Technology written by Samuel A. Matz and published by Aspen Publishers. This book was released on 1992 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technical functions. It examines the ingredients used in cookies and crackers and how they function in doughs, batters, and finished products. It also discusses typical formulas and how variations affect finished product qualities. Other areas covered include product development, quality assurance and the legal responsibilities of technical managers.

Manley's Technology of Biscuits, Crackers and Cookies

Author : Duncan Manley
Publisher : Elsevier
ISBN 13 : 0857093649
Total Pages : 630 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Manley's Technology of Biscuits, Crackers and Cookies by : Duncan Manley

Download or read book Manley's Technology of Biscuits, Crackers and Cookies written by Duncan Manley and published by Elsevier. This book was released on 2011-09-28 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Biscuit, Cookie and Cracker Production

Author : Iain Davidson
Publisher : Elsevier
ISBN 13 : 0443241031
Total Pages : 322 pages
Book Rating : 4.4/5 (432 download)

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Book Synopsis Biscuit, Cookie and Cracker Production by : Iain Davidson

Download or read book Biscuit, Cookie and Cracker Production written by Iain Davidson and published by Elsevier. This book was released on 2024-09-13 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biscuit, Cookie and Cracker Production, Second Edition 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, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving. Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company. - Describes the process and equipment needed for cookie and biscuit making - Includes protocols for baking, potential issues, and how to resolve them - Covers ingredients, dough mixing, dough forming, lamination, baking, and packaging - Explores reducing gas consumption with a heat recovery system - Provides practical information for applications, including protocols, equipment, and case studies

Biscuit, Cookie and Cracker Process and Recipes

Author : Glyn Barry Sykes
Publisher : Academic Press
ISBN 13 : 0128206136
Total Pages : 250 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Biscuit, Cookie and Cracker Process and Recipes by : Glyn Barry Sykes

Download or read book Biscuit, Cookie and Cracker Process and Recipes written by Glyn Barry Sykes and published by Academic Press. This book was released on 2020-02-28 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Biscuit, Cracker and Cookie Recipes for the Food Industry

Author : Duncan Manley
Publisher : Elsevier
ISBN 13 : 1855736268
Total Pages : 200 pages
Book Rating : 4.8/5 (557 download)

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

Download or read book Biscuit, Cracker and Cookie Recipes for the Food Industry written by Duncan Manley and published by Elsevier. This book was released on 2001-01-29 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Duncan 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. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.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 such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. - 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

Biscuit, Cookie and Cracker Manufacturing Manuals

Author : Duncan Manley
Publisher : Elsevier
ISBN 13 : 1855736209
Total Pages : 92 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Biscuit, Cookie and Cracker Manufacturing Manuals by : Duncan Manley

Download or read book Biscuit, Cookie and Cracker Manufacturing Manuals written by Duncan Manley and published by Elsevier. This book was released on 1998-03-10 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.

Biscuit, Cookie and Cracker Manufacturing Manuals

Author : Duncan Manley
Publisher : Woodhead Publishing
ISBN 13 : 9781855732940
Total Pages : 106 pages
Book Rating : 4.7/5 (329 download)

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Book Synopsis Biscuit, Cookie and Cracker Manufacturing Manuals by : Duncan Manley

Download or read book Biscuit, Cookie and Cracker Manufacturing Manuals written by Duncan Manley and published by Woodhead Publishing. This book was released on 1998-03 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Biscuit, Cookie and Cracker Manufacturing Manuals

Author : Duncan Manley
Publisher : Woodhead Publishing
ISBN 13 : 9781855732957
Total Pages : 100 pages
Book Rating : 4.7/5 (329 download)

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Book Synopsis Biscuit, Cookie and Cracker Manufacturing Manuals by : Duncan Manley

Download or read book Biscuit, Cookie and Cracker Manufacturing Manuals written by Duncan Manley and published by Woodhead Publishing. This book was released on 1998-03 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Biscuit Baking Technology

Author : Iain Davidson
Publisher : Academic Press
ISBN 13 : 0128042125
Total Pages : 349 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Biscuit Baking Technology by : Iain Davidson

Download or read book Biscuit Baking Technology written by Iain Davidson and published by Academic Press. This book was released on 2016-01-25 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. - Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance - The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated - Provides details of best industry practice for safety, hygiene and maintenance of ovens - Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings - Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

Bakery Products

Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276320
Total Pages : 589 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Bakery Products by : Y. H. Hui

Download or read book Bakery Products written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Author : Geoff Talbot
Publisher : Elsevier
ISBN 13 : 1845696433
Total Pages : 468 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products by : Geoff Talbot

Download or read book Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products written by Geoff Talbot and published by Elsevier. This book was released on 2009-06-26 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology.With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. - Provides a comprehensive review of quality issues affecting enrobed and filled products - Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings - Focuses on product design issues such as oil, moisture and chocolate filling rheology

Baking Technology and Nutrition

Author : Stanley P. Cauvain
Publisher : John Wiley & Sons
ISBN 13 : 1119387159
Total Pages : 245 pages
Book Rating : 4.1/5 (193 download)

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Book Synopsis Baking Technology and Nutrition by : Stanley P. Cauvain

Download or read book Baking Technology and Nutrition written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2019-09-10 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutrition, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.

Advances in Baking Technology

Author : B. S. KAMEL AND C. E. STAUFFER
Publisher : Springer
ISBN 13 : 1489972560
Total Pages : 423 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Advances in Baking Technology by : B. S. KAMEL AND C. E. STAUFFER

Download or read book Advances in Baking Technology written by B. S. KAMEL AND C. E. STAUFFER and published by Springer. This book was released on 2013-12-11 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Petrochemistry

Author : Martin Bajus
Publisher : John Wiley & Sons
ISBN 13 : 1119647762
Total Pages : 333 pages
Book Rating : 4.1/5 (196 download)

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Book Synopsis Petrochemistry by : Martin Bajus

Download or read book Petrochemistry written by Martin Bajus and published by John Wiley & Sons. This book was released on 2020-04-06 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive textbook on petrochemical conversion processes for petroleum and natural gas fractions as produced by refinery operations This innovative textbook provides essential links between the chemical sciences and chemical technology, between petrochemistry and hydrocarbon technology. The book brings alive key concepts forming the basis of chemical technology and presents a solid background for innovative process development. In all chapters, the processes described are accompanied by simplified flow schemes, encouraging students to think in terms of conceptual process designs. Petrochemistry: Petrochemical Processing, Hydrocarbon Technology and Green Engineering introduces students to a variety of topics related to the petrochemical industry, hydrocarbon processing, fossil fuel resources, as well as fuels and chemicals conversion. The first chapter covers the fundamentals and principals for designing several of the processes in the book, including discussions on thermodynamics, chemical kinetics, reactor calculations, and industrial catalysts. The following chapters address recent advances in hydrocarbon technology, energy technology, and sources of hydrocarbons. The book then goes on to discuss the petrochemical industry based on four basic pillars, all derived from petroleum and natural gas: Production of lower alkenes; other sources of lower alkenes; petrochemicals from C2-C3 alkenes Production of BTX aromatics; chemicals from BTX aromatics C1 technology Diversification of petrochemicals The growing importance of sustainable technology, process intensification and addressing greenhouse gas emissions is reflected throughout the book. Written for advanced students working in the areas of petrochemistry, hydrocarbon technology, natural gas, energy materials and technologies, alternative fuels, and recycling technologies the book is also a valuable reference for industrial practitioners in the oil and gas industry.

Using Cereal Science and Technology for the Benefit of Consumers

Author : Stanley P Cauvain
Publisher : CRC Press
ISBN 13 : 9780849337710
Total Pages : 600 pages
Book Rating : 4.3/5 (377 download)

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Book Synopsis Using Cereal Science and Technology for the Benefit of Consumers by : Stanley P Cauvain

Download or read book Using Cereal Science and Technology for the Benefit of Consumers written by Stanley P Cauvain and published by CRC Press. This book was released on 2004-12-29 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Latest News in Cereal Technology Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology. With contributions from leading cereals institutes and individuals from around the world, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products.

Cracker!

Author : Cynthia Kadohata
Publisher : Simon and Schuster
ISBN 13 : 1439107092
Total Pages : 336 pages
Book Rating : 4.4/5 (391 download)

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Book Synopsis Cracker! by : Cynthia Kadohata

Download or read book Cracker! written by Cynthia Kadohata and published by Simon and Schuster. This book was released on 2008-06-20 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: CRACKER IS ONE OF THE UNITED STATES ARMY'S MOST VALUABLE WEAPONS: a German shepherd trained to sniff out bombs, traps, and the enemy. The fate of entire platoons rests on her keen sense of smell. She's a Big Deal, and she likes it that way. Sometimes Cracker remembers when she was younger, and her previous owner would feed her hot dogs and let her sleep in his bed. That was nice, too. Rick Hanski is headed to Vietnam. There, he's going to whip the world and prove to his family and his sergeant -- and everyone else who didn't think he was cut out for war -- wrong. But sometimes Rick can't help but wonder that maybe everyone else is right. Maybe he should have just stayed at home and worked in his dad's hardware store. When Cracker is paired with Rick, she isn't so sure about this new owner. He's going to have to prove himself to her before she's going to prove herself to him. They need to be friends before they can be a team, and they have to be a team if they want to get home alive. Told in part through the uncanny point of view of a German shepherd, Cracker! is an action-packed glimpse into the Vietnam War as seen through the eyes of a dog and her handler. It's an utterly unique powerhouse of a book by the Newbery Medal-winning author of Kira-Kira.

The Technology of Wafers and Waffles I

Author : Karl F. Tiefenbacher
Publisher : Academic Press
ISBN 13 : 0128114525
Total Pages : 714 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis The Technology of Wafers and Waffles I by : Karl F. Tiefenbacher

Download or read book The Technology of Wafers and Waffles I written by Karl F. Tiefenbacher and published by Academic Press. This book was released on 2017-05-16 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles. - Serves as a complete reference book on wafer and waffle technology and manufacturing, the first of its kind - Covers specific ingredient technology such as water quality, wheat flour, starches, dextrins, oils and fats for wafer and waffles - Explores wafer and waffle product types, development, ingredients, manufacturing and quality assurance - Explains the scientific background of wafer and waffle baking - Informs both artisan and industrial bakers about many related areas of bakery product manufacturing