Manley's technology of biscuits, crackers and cookies / edited by Duncan Manley.

ISBN:

9781845697709

Title:

Author:

Manley, D. J. R. (Duncan J. R.), 1938-

Edition:

4th ed.

Publication Information:

Cambridge : Woodhead Publishing, 2011.

Physical Description:

xxxv, 588 p. : ill. ; 26 cm.

Series:

Woodhead Publishing series in food science, technology and nutrition ; no. 217

Contents:

1. Setting the scene: A history and the position of biscuits / Duncan Manley -- 1.1. Introduction -- 1.2. The beginnings of biscuit manufacturing -- 1.3. Ingredients and formulation development -- 1.4. Engineering -- 1.5. References and useful reading -- pt. I Management of technology in biscuit manufacture -- 2. The role of the technical department in biscuit manufacture / Duncan Manley -- 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 -- 2.9. Reference -- 2.10. Useful reading -- 3. Quality management systems and hazard analysis critical control point (HACCP) in biscuit manufacture / Duncan Manley -- 3.1. Quality management -- 3.2. Management of product safety --

Contents note continued: 3.3. Useful reading -- 4. Quality control and good manufacturing practice (GMP) in the biscuit industry / Duncan Manley -- 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 -- 4.6. References -- 4.7. Useful reading -- 5. Process and efficiency control in biscuit manufacture / M. Wilkes -- 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 -- 5.11. References --

Contents note continued: 5.12. Useful reading and suppliers of instruments -- 6. Product development in the biscuit industry / Duncan Manley -- 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 -- 6.7. References -- 6.8. Useful reading -- 7. Sustainability in the biscuit industry / R. Brightwell -- 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 tor improving sustainability -- pt. II Materials and ingredients for biscuit manufacture -- 8. Choosing materials for biscuit production / Duncan Manley -- 8.1. Introduction -- 8.2. Important technical aspects -- 8.3. Important commercial aspects -- 8.4. Programme for the meeting with a supplier --

Contents note continued: 9. Wheat Hour and vital wheat gluten as biscuit ingredients / J. A. Delcour -- 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 -- 9.5. References -- 9.6. Useful reading -- 10. Meals, grits, Hours and starches (other than wheat) / Duncan Manley -- 10.1. Introduction -- 10.2. Cereal-based materials -- 10.3. Non-cereal flours and starches -- 10.4. References -- 10.5. Useful reading and addresses -- 11. Sugars and syrups as biscuit ingredients / Duncan Manley -- 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 -- 11.8. References -- 11.9. Useful reading -- 12. Fats and oils as biscuit ingredients / G. Atkinson -- 12.1. Introduction -- 12.2. The role of fat in biscuits -- 12.3. The chemistry and physical properties of fats --

Contents note continued: 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 -- 12.9. References -- 12.10. Useful reading -- 13. Emulsifiers (surfactants) and antioxidants as biscuit ingredients / Duncan Manley -- 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 -- 13.8. References -- 13.9. Useful reading -- 14. Milk products and egg as biscuit ingredients / Duncan Manley -- 14.1. Introduction -- 14.2. Milk and milk products -- 14.3. Egg -- 14.4. References -- 14.5. Useful reading -- 15. Dried fruits and nuts as biscuit ingredients / Duncan Manley -- 15.1. Introduction -- 15.2. Dried grapes -- 15.3. Other dried fruits used in biscuits --

Contents note continued: 15.4. Fruit pastes and syrups -- 15.5. Tree nuts -- 15.6. Peanuts, arachis or ground nut -- 15.7. Health problems associated with nuts -- 15.8. References -- 15.9. Useful reading -- 16. Yeast and enzymes as biscuit ingredients / Duncan Manley -- 16.1. Introduction -- 16.2. Yeast -- 16.3. Enzymes -- 16.4. References -- 16.5. Useful reading -- 17. Flavours, spices and flavour enhancers as biscuit ingredients / Duncan Manley -- 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 -- 17.7. References -- 17.8. Useful reading -- 18. Additives as biscuit ingredients / Duncan Manley -- 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 -- 18.8. References -- 18.9. Useful reading --

Contents note continued: 19. Chocolate and cocoa as biscuit ingredients / Duncan Manley -- 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 -- 19.13. References -- 19.14. Useful reading -- 20. Packaging materials for biscuits and their influence on shelf life / G. L. Robertson -- 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) -- 20.6. References -- pt. III Types of biscuits -- 21. Classification of biscuits / Duncan Manley -- 21.1. Introduction --

Contents note continued: 21.2. Classification based on enrichment of the formulation -- 21.3. Conversion of units -- 21.4. Reference -- 21.5. Useful reading -- 22. Cream crackers / Duncan Manley -- 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 -- 22.6. References -- 22.7. Useful reading -- 23. Soda crackers / Duncan Manley -- 23.1. Introduction -- 23.2. Dough preparation -- 23.3. Outline of typical soda cracker manufacturing techniques -- 23.4. References -- 23.5. Useful reading -- 24. Savoury or snack crackers / Duncan Manley -- 24.1. General description -- 24.2. Manufacturing technology -- 24.3. Posl-oven oil spraying -- 24.4. Useful reading -- 25. Matzos and water biscuits / Duncan Manley -- 25.1. Matzos -- 25.2. Water biscuits -- 25.3. Typical recipes -- 25.4. Useful reading -- 26. Putt biscuits / Duncan Manley -- 26.1. General description --

Contents note continued: 26.2. Puff dough preparation -- 26.3. Baking of puff biscuits -- 26.4. Puff biscuit production techniques -- 26.5. References -- 26.6. Useful reading -- 27. Hard sweet, semi-sweet and Garibaldi fruit sandwich biscuits / Duncan Manley -- 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 -- 27.12. References -- 27.13. Useful reading -- 28. Short dough biscuits / J. A. Delcour -- 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 -- 28.8. References --

Contents note continued: 28.9. Useful reading -- 29. Deposited soft dough and sponge drop biscuits / Duncan Manley -- 29.1. Description of deposited biscuits -- 29.2. Description of sponge batter drops -- 29.3. Typical recipes -- 29.4. Useful reading -- 30. Wafer biscuits / Duncan Manley -- 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 -- 30.10. References -- 30.11. Useful reading -- 31. The position of biscuits in nutrition / H.C. Smith -- 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 -- 31.6. References -- 31.7. Useful reading -- 32. Miscellaneous biscuit-like products / Duncan Manley --

Contents note continued: 32.1. Introduction -- 32.2. Products that are made on a type of biscuit plant -- 32.3. Products that are not made on conventional biscuit plant -- 32.4. References -- 32.5. Useful reading -- pt. IV Biscuit production processes and equipment -- 33. Bulk handling and metering of biscuit ingredients / H. Clark -- 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 -- 33.6. References -- 33.7. Useful reading -- 34. Mixing and premixes in biscuit manufacture / H. Clark -- 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 -- 34.8. References -- 34.9. Useful reading --

Contents note continued: 35. Sheeting, gauging and cutting in biscuit manufacture / H. Clark -- 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 -- 35.11. Useful reading -- 36. Laminating in biscuit manufacture / H. Clark -- 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 -- 36.5. Useful reading -- 37. Rotary moulding in biscuit manufacture / H. Clark -- 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 --

Contents note continued: 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 -- 37.11. Reference -- 37.12. Useful reading -- 38. Extruding and depositing of biscuit dough / H. Clark -- 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 -- 38.5. Useful reading -- 39. Biscuit baking / H. Clark -- 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 -- 39.9. References -- 39.10. Useful reading -- 40. Biscuit cooling and handling / H. Clark --

Contents note continued: 40.1. Introduction -- 40.2. Checking -- 40.3. Methods and speeds of cooling -- 40.4. Biscuit handling prior to packaging -- 40.5. References -- 40.6. Useful reading -- 41. Secondary processing of biscuits / H. Clark -- 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 -- 41.6. References and useful reading -- 42. Biscuit packaging and storage / H. Clark -- 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 -- 42.10. Useful reading and address -- 43. Recycling, handling and disposal of waste biscuit materials / H. Clark -- 43.1. Management of waste -- 43.2. Sources of waste materials -- 43.3. Estimating the size of the problem --

Contents note continued: 43.4. Recycling -- 43.5. Disposal of waste materials that are not recycled -- pt. V Suppliers' presentations.

Subject Term:

Biscuits.

Cookies.

Crackers.

Added Author:

Manley, D. J. R. (Duncan J. R.), 1938-

Format:

Books

Publication Date:

2011

Publication Information:

Cambridge : Woodhead Publishing, 2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.752 MAN	Not for loan	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Author Notes

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.