Biscuit, Cookie and Cracker Process and Recipes

Glyn Barry Sykes, who died in 2015, had a long and distinguished career in baking. After studying food technology in UK, Glyn gained certificates in baking and became a graduate of the Biscuit and Cracker Manufacturers’ Association in USA. Later Glyn became a Committee Member of the professional associations: Cake and Biscuit Alliance, London, and the Flour Milling and Bakery Research Association and a member of the working party at the Camden and Chorley Wood Food Research Association. During his career, Glyn was a manager at Bakers Biscuits South Africa, Burtons Gold Medal Biscuits UK, Cadbury Schweppes Hudson New Zealand and later Chief Process Technologist at Baker Perkins Ltd. Glyn published articles in Food Technology International and Biscuit Business magazine.

Iain graduated from the School of Industrial Design (Engineering) at Royal College of Art in London in 1965 and joined Baker Perkins Ltd. He was Industrial Design Engineer, working in the Technical Department on the design of new biscuit, bakery and candy processing. In 1990 Iain was appointed Regional Manager Asia Pacific for Baker Perkins and re-located to Indonesia and later to China. In 2000 Iain established his own company in Indonesia, PT Baker Pacific Mandiri. The company provided consultancy in the area of process technology and machinery for the biscuit, chocolate and candy industries, establishing a manufacturing capability for biscuit ovens and manufactured ovens in China, India and Indonesia. During recent years, Iain has provided training programs for technical staff in biscuit bakeries, both courses presented on site and also provision of presentation materials for in house programs. Iain is the author of three books published by Elsevier.