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Manley’s Technology of Biscuits, Crackers and Cookies
Duncan Manley (Edited by)
9781845697709, Elsevier Science
Hardback, published 28 September 2011
632 pages
24.4 x 17.5 x 3.4 cm, 1.19 kg
"Clear, authoritative and practical – you can find the answer to most problems in it." --Mike Webber, The Biscuit, Cake, Chocolate and Confectionery Association, UK on the third edition
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.
Chapter 1: Setting the scene: A history and the position of biscuits Abstract: 1.1 Introduction 1.2 The beginnings of biscuit manufacturing 1.3 Ingredients and formulation development 1.4 Engineering Part I: Management of technology in biscuit manufacture Chapter 2: The role of the technical department in biscuit manufacture Abstract: 2.1 Introduction 2.2 The requirements of the technical (or technology) department 2.3 Selection of staff for the technical department 2.4 Facilities for the technical department 2.5 Liaison with other technical establishments 2.6 Support for purchasing 2.7 Support for training 2.8 Management of technical developments Chapter 3: Quality management systems and hazard analysis critical control point (HACCP) in biscuit manufacture Abstract: 3.1 Quality management 3.2 Management of product safety Chapter 4: Quality control and good manufacturing practice (GMP) in the biscuit industry Abstract: 4.1 Principles and management 4.2 Quality control tasks for finished product inspection 4.3 Quality control tasks for ingredient and packaging materials 4.4 Good manufacturing practice (GMP) 4.5 Hygiene surveys Chapter 5: Process and efficiency control in biscuit manufacture Abstract: 5.1 Process control and efficiency 5.2 Process audit 5.3 Process control checks and records for plants with no continuous monitoring sensors 5.4 Making process control measurements 5.5 Action procedures as a result of product measurements 5.6 Instrumentation for monitoring 5.7 Efficiency and integrated plant control 5.8 Outline of the instrumentation that is available 5.9 Troubleshooting 5.10 Energy efficiency Chapter 6: Product development in the biscuit industry Abstract: 6.1 Introduction 6.2 Product development 6.3 Facilities for process and product development 6.4 Assessing products 6.5 Establishing the product specification 6.6 Management of product development Chapter 7: Sustainability in the biscuit industry Abstract: 7.1 Introduction 7.2 Key drivers for sustainability in the biscuit industry 7.3 Carbon emissions and energy use 7.4 Reducing water use 7.5 Reducing waste 7.6 Packaging 7.7 Other options for improving sustainability Part II: Materials and ingredients for biscuit manufacture Chapter 8: Choosing materials for biscuit production Abstract: 8.1 Introduction 8.2 Important technical aspects 8.3 Important commercial aspects 8.4 Programme for the meeting with a supplier Chapter 9: Wheat flour and vital wheat gluten as biscuit ingredients Abstract: 9.1 Introduction 9.2 Flour from the viewpoint of the miller 9.3 Flour from the viewpoint of the biscuit manufacturer 9.4 Vital wheat gluten Chapter 10: Meals, grits, flours and starches (other than wheat) Abstract: 10.1 Introduction 10.2 Cereal-based materials 10.3 Non-cereal flours and starches Chapter 11: Sugars and syrups as biscuit ingredients Abstract: 11.1 Introduction 11.2 Common sugar, sucrose 11.3 Syrups 11.4 Sugars and syrups from starches – glucose 11.5 Non-diastatic malt extract 11.6 Maillard reaction 11.7 Polyols Chapter 12: Fats and oils as biscuit ingredients Abstract: 12.1 Introduction 12.2 The role of fat in biscuits 12.3 The chemistry and physical properties of fats 12.4 Quality and handling issues of fats 12.5 Key characteristics of fats for biscuits 12.6 Quality control of fats 12.7 General specification requirements for oils and fats 12.8 Challenges for the biscuit manufacturer Chapter 13: Emulsifiers (surfactants) and antioxidants as biscuit ingredients Abstract: 13.1 Introduction 13.2 Function of emulsifiers in biscuits 13.3 Types of food emulsifiers 13.4 Reduced fat biscuits 13.5 General use of emulsifiers in biscuit doughs 13.6 Application help 13.7 Antioxidants Chapter 14: Milk products and egg as biscuit ingredients Abstract: 14.1 Introduction 14.2 Milk and milk products 14.3 Egg Chapter 15: Dried fruits and nuts as biscuit ingredients Abstract: 15.1 Introduction 15.2 Dried grapes 15.3 Other dried fruits used in biscuits 15.4 Fruit pastes and syrups 15.5 Tree nuts 15.6 Peanuts, arachis or ground nut 15.7 Health problems associated with nuts Chapter 16: Yeast and enzymes as biscuit ingredients Abstract: 16.1 Introduction 16.2 Yeast 16.3 Enzymes Chapter 17: Flavours, spices and flavour enhancers as biscuit ingredients Abstract: 17.1 Introduction 17.2 Sources and types of flavours 17.3 Suitability of a flavour material 17.4 Flavouring of biscuits 17.5 Flavour enhancers 17.6 Storage of flavours and quality control Chapter 18: Additives as biscuit ingredients Abstract: 18.1 Introduction 18.2 Common salt (sodium chloride, NaCl) 18.3 Leavening agents 18.4 Processing aids 18.5 Food acids 18.6 Colours 18.7 Artificial sweeteners Chapter 19: Chocolate and cocoa as biscuit ingredients Abstract: 19.1 Introduction 19.2 The flavour of chocolate 19.3 Chocolate viscosity 19.4 Cocoa butter, cocoa butter equivalents and hard butters 19.5 Definitions of cocoa and chocolate products 19.6 Types of chocolate 19.7 Supply and storage of chocolate 19.8 Chocolate drops and chips 19.9 Cocoa 19.10 Handling of chocolate and chocolate chips 19.11 Compound chocolate 19.12 Carob powder Chapter 20: Packaging materials for biscuits and their influence on shelf life Abstract: 20.1 Introduction 20.2 Packaging materials 20.3 Packaging and shelf life 20.4 Indices of failure (IoFs) 20.5 Package requirements to address indices of failure (IoFs) Part III: Types of biscuits Chapter 21: Classification of biscuits Abstract: 21.1 Introduction 21.2 Classification based on enrichment of the formulation 21.3 Conversion of units Chapter 22: Cream crackers Abstract: 22.1 History and introduction to cream crackers 22.2 Mixing and fermentation of cream cracker doughs 22.3 Dough piece forming 22.4 Baking of cream crackers 22.5 Yields from fermented doughs Chapter 23: Soda crackers Abstract: 23.1 Introduction 23.2 Dough preparation 23.3 Outline of typical soda cracker manufacturing techniques Chapter 24: Savoury or snack crackers Abstract: 24.1 General description 24.2 Manufacturing technology 24.3 Post-oven oil spraying Chapter 25: Matzos and water biscuits Abstract: 25.1 Matzos 25.2 Water biscuits 25.3 Typical recipes Chapter 26: Puff biscuits Abstract: 26.1 General description 26.2 Puff dough preparation 26.3 Baking of puff biscuits 26.4 Puff biscuit production techniques Chapter 27: Hard sweet, semi-sweet and Garibaldi fruit sandwich biscuits Abstract: 27.1 General description of this group of biscuits 27.2 Ingredients and recipes 27.3 Dough mixing 27.4 Mixer instrumentation 27.5 Dough piece forming 27.6 Instrumentation of the forming machine 27.7 Baking 27.8 Flavouring of biscuits 27.9 Cooling and handling of biscuits 27.10 Continental semi-sweet biscuits 27.11 Garibaldi or fruit sandwich biscuits Chapter 28: Short dough biscuits Abstract: 28.1 Description of the group 28.2 Recipes and ingredients 28.3 Dough mixing 28.4 Dough piece forming 28.5 Instrumentation of the forming machine 28.6 Baking 28.7 Factors affecting dough piece spread during baking Chapter 29: Deposited soft dough and sponge drop biscuits Abstract: 29.1 Description of deposited biscuits 29.2 Description of sponge batter drops 29.3 Typical recipes Chapter 30: Wafer biscuits Abstract: 30.1 Introduction 30.2 The wafer oven or wafer baker 30.3 Wafer sheet production 30.4 Batter mixing 30.5 Batter handling 30.6 Batter deposition and baking 30.7 Sheet handling, creaming and cutting 30.8 Process control of wafer production 30.9 Hollow rolled wafer sticks Chapter 31: The position of biscuits in nutrition Abstract: 31.1 Introduction 31.2 Biscuits in our diets 31.3 The evolution of biscuit nutrition 31.4 Different biscuits for different people 31.5 Food labelling can help – when you understand it Chapter 32: Miscellaneous biscuit-like products Abstract: 32.1 Introduction 32.2 Products that are made on a type of biscuit plant 32.2.1 Crispbread 32.3 Products that are not made on conventional biscuit plant Part IV: Biscuit production processes and equipment Chapter 33: Bulk handling and metering of biscuit ingredients Abstract: 33.1 Introduction 33.2 Bulk handling 33.3 Some technical aspects of bulk handling 33.4 Process control in bulk storage 33.5 Metering of ingredients to mixers Chapter 34: Mixing and premixes in biscuit manufacture Abstract: 34.1 Introduction 34.2 General conditions for mixing 34.3 Process control and instrumentation of mixers 34.4 Considerations in the selection of a mixer 34.5 Types of mixer available for biscuit doughs 34.6 Integrated mixing schemes in the future 34.7 Premixes Chapter 35: Sheeting, gauging and cutting in biscuit manufacture Abstract: 35.1 Principles 35.2 Sheeters 35.3 Gauge rolls 35.4 Multiple-roller gauging units 35.5 Dough relaxation units 35.6 Cutting 35.7 Cutter scrap dough handling 35.8 Dough piece garnishing and panning 35.9 Control of biscuit cutting machines 35.10 Operator maintenance requirements Chapter 36: Laminating in biscuit manufacture Abstract: 36.1 Principles and techniques of laminating 36.2 Types of automatic laminator 36.3 Is laminating really necessary? 36.4 Process control during laminating Chapter 37: Rotary moulding in biscuit manufacture Abstract: 37.1 Introduction 37.2 General description of the rotary moulding machine 37.3 The formation of the dough piece 37.4 Dough piece weight control 37.5 Differential speeds of moulding roller and extraction roller 37.6 Common difficulties that may be encountered with rotary moulders 37.7 Instrumentation of a rotary moulder 37.8 Disadvantages of a rotary moulder 37.9 The soft dough rotary moulder and Rotodepositor 37.10 Printing on dough pieces Chapter 38: Extruding and depositing of biscuit dough Abstract: 38.1 Introduction 38.2 General description of extruding and depositing machines for doughs 38.3 Process control of extruded and deposited biscuits 38.4 Sponge batter drops and sponge finger biscuits Chapter 39: Biscuit baking Abstract: 39.1 Introduction 39.2 Changes to the dough piece during baking 39.3 Oven conditions 39.4 Typical baking profiles 39.5 Types of oven 39.6 Preparation and care of oven bands 39.7 Measurement and control in baking 39.8 Post oven oil spraying Chapter 40: Biscuit cooling and handling Abstract: 40.1 Introduction 40.2 Checking 40.3 Methods and speeds of cooling 40.4 Biscuit handling prior to packaging Chapter 41: Secondary processing of biscuits Abstract: 41.1 General considerations 41.2 Sandwich creams 41.3 Icing 41.4 Jams, jellies, caramels and marshmallows 41.5 Chocolate and chocolate flavoured coatings Chapter 42: Biscuit packaging and storage Abstract: 42.1 Introduction 42.2 Functions of a pack 42.3 Types of primary packages 42.4 Collation and feeding to wrapping machines 42.5 Biscuit size variations 42.6 Post-wrapping operations 42.7 Process and quality control 42.8 Storage 42.9 Robotics Chapter 43: Recycling, handling and disposal of waste biscuit materials Abstract: 43.1 Management of waste 43.2 Sources of waste materials 43.3 Estimating the size of the problem 43.4 Recycling 43.5 Disposal of waste materials that are not recycled Part V: Suppliers’ presentations Index
Subject Areas: Food & beverage technology [TDCT]
