Manley’s Technology of Biscuits, Crackers and Cookies book cover

Manley’s Technology of Biscuits, Crackers and Cookies

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.

Hardbound, 632 Pages

Published: September 2011

Imprint: Woodhead Publishing

ISBN: 978-1-84569-770-9

Reviews

  • Clear, authoritative and practical - you can find the answer to most problems in it., Mike Webber, The Biscuit, Cake, Chocolate and Confectionery Association, UK on the third edition

Contents

  • Part 1 Management of technology in biscuit manufacture: The role of the technical department; Quality management systems and HACCP; Quality control and good manufacturing practice; Process and efficiency control; Product development; Sustainability. Part 2 Materials and ingredients for biscuit manufacture: Choosing materials for biscuit production; Wheat flour and vital wheat gluten; Other meals, grits, flours and starches; Sugars and syrups; Fats and oils; Emulsifiers (surfactants) and antioxidants; Milk products and egg; Dried fruits and nuts; Yeast and enzymes; Flavours, spices and flavour enhancers; Additives; Chocolate and cocoa; Packaging materials. Part 3 Types of biscuits: Classification of biscuits; Cream crackers; Soda crackers; Savoury or snack crackers; Matzos and water biscuits; Puff 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. Part 4 Biscuit production processes and equipment: Bulk handling and metering of ingredients; Mixing and premixes; Sheeting, gauging and cutting; Laminating; Rotary moulding; Extruding and depositing; Baking; Cooling and handling; Secondary processing; Packaging and storage; Recycling, handling and disposal of waste materials.

Advertisement

advert image