Biscuit, Cookie and Cracker Manufacturing Manuals

Manual 2: Biscuit doughs
Erscheinungsjahr 1998
ISBN: 978-1-85573-293-3
Verlag: Woodhead Publishing

Buch, Englisch, 80 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.

Autoren/Hrsg.

Manley, Duncan

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Background to the biscuit industry; Hygiene and safety aspects; Problem solving; Types of biscuit dough; Types of dough mixer; Mixing the dough; Metering of ingredients into mixers; Handling dough after mixing; Care, maintenance and cleaning of machinery.

Über Autor(innen)

Manley, Duncan
Duncan Manley is an internationally-renowned consultant to the biscuit and food industries, with over 40 years' experience. He is the author of the Biscuit, cookie and cracker manufacturing manuals and Biscuit, cracker and cookie recipes for the food industry, also published by Woodhead Publishing.

Duncan Manley is an internationally recognised authority in the complex field of biscuit technology. During thirty years of experience in the biscuit, cookie and cracker industries, Manley has worked in eighty factories in over thirty countries; amassing a wealth of experience in development, production efficiency and training under widely varying conditions. He now runs his own company, Duncan Manley Ltd, which provides consultancy services to the biscuit and food industries.