Technology of Biscuits, Crackers, and Cookies Book

PREFACE MANAGEMENT OF TECHNOLOGY The Technical Department Total Quality Management and HACCP Processes and Efficiency Control Product Development MATERIALS AND INGREDIENTS Choosing Materials for Production Wheat Flour and Vital Wheat Gluten Meals, Grits, Flours, and Starches (Other than Wheat)
Sugars and Syrups Fats and Oils Emulsifers (Surfactants) and Anti-Oxidants Milk Products and Eggs Yeast and Enzymes Flavours, Spices and Flavour Enhancers Additives Chocolate and Cocoa Packaging Materials TYPES OF BISCUITS Classification of Biscuits Cream Crackers Soda Crackers Savoury or Snack Crackers Matzos and Water Biscuits Hard Sweet, Semi Sweet and Garibaldi Fruit Sandwich Biscuits Short Dough Biscuits Deposited Soft Dough and Sponge Drop Biscuits Wafer Biscuits The Position of Biscuits in Nutrition Miscellaneous Biscuit-Like Products BISCUIT PRODUCTION PROCESSES AND EQUIPMENT Bulk Handling and Metering of Ingredients Mixing and Premixes Sheeting, Gauging and Cutting Laminating Rotary Molding Extruding and Depositing Baking Biscuit Cooling and Handling Secondary Processing Packaging and Storage Recycling, Handling and Disposal of Waste Materials