Biscuit, Cracker, and Cookie Recipes for the Food Industry

Product Details

Getting the basic formula correct is fundamental to product development and quality. Biscuit, Cracker, and Cookie Recipes for the Food Industry is a comprehensive collection of over 150 standard commercial biscuit recipes. It provides the ideal companion to the new edition of Duncan Manley's Technology of Biscuits, Crackers, and Cookies.

With the thought process of planning, questioning, and understanding mechanisms often being too shallow in most development departments, the author provides stimuli for the cheapest and most effective part of development: the thinking, and planning. Biscuit, Cracker, and Cookie recipes for the Food Industry is designed for the biscuit product developer as an aid in the task of creating the perfect biscuit product.

Publication Date: 02/12/2001
Pages: 189

Table of Contents
Introduction. Classification of Biscuits. Dough Consistency. Baking Techniques. Recipes for Hard Doughs. Recipes for Short Doughs. Recipes for Extruded and Deposited Doughs. Recipes for Sponge Biscuits. Recipes for Wafers. Recipes for Secondary Processes. Recipes for Dietetic Biscuits.