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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Biscuit, Cracker and Cookie Recipes for the Food Industry (Hardcover, No. 52 ed.)
Loot Price: R5,218
Discovery Miles 52 180
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Biscuit, Cracker and Cookie Recipes for the Food Industry (Hardcover, No. 52 ed.)
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Expected to ship within 12 - 19 working days
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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 experienceCompare
your recipes with over 150 included in this book - improve, refine
and experimentEnhance 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
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