Biscuit, Cookie and Cracker Manufacturing Manuals

Manual 2: Biscuit Doughs

By

  • Duncan Manley, Consultant, UK

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

Food manufacturers, scientists and researchers; Bakers and Confectioners; Sandwich manufacturers; Students and academics in food science courses

 

Book information

  • Published: March 1998
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-293-3


Table of Contents

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.