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Biscuit, Cookie and Cracker Process and Recipes - 1st Edition - ISBN: 9780128205983, 9780128206133

Biscuit, Cookie and Cracker Process and Recipes

1st Edition

Authors: Glyn Sykes Iain Davidson
Paperback ISBN: 9780128205983
eBook ISBN: 9780128206133
Imprint: Academic Press
Published Date: 28th February 2020
Page Count: 248
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Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets.

All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field.

Key Features

  • Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies
  • Presents practical recipes as the basis for development of products using locally available ingredients and production equipment
  • Provides insight from long experience in the baking industry world-wide


Biscuit making companies internationally, Practitioners working in biscuit and baking industries, Students of food technology and engineering. Suppliers of ingredients, materials and equipment to the biscuit baking industry

Table of Contents

1. Crackers

2. Snack Crackers

3. Semi-sweet biscuits

4. Short doughs: rotary moulded biscuits

5. Cookies

6. Danish Butter Cookies

7. Sandwich biscuits


No. of pages:
© Academic Press 2020
28th February 2020
Academic Press
Paperback ISBN:
eBook ISBN:

About the Authors

Glyn Sykes

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.

Affiliations and Expertise

Former Senior Manager, Bakers Biscuits Ltd, South Africa (Deceased)

Iain Davidson

Iain Davidson

Iain Davidson graduated from the School of Industrial Design (Engineering) in 1965 and joined Baker Perkins Ltd, working in the Technical Department on the design of new bakery and biscuit production machines. In 1990, Iain was appointed Regional Manager Asia Pacific and re-located to Indonesia and later in 1997 to China. His appointments included Managing Director of Baker Perkins Hong Kong Ltd. and Director of Baker Perkins Japan KK. In 2000, Iain established his own company, Baker Pacific Ltd. in Hong Kong. The company provides process technology, training and equipment to the biscuit and confectionery industry. Baker Pacific Ltd. manufacture biscuit baking ovens in China, India and Indonesia.

Affiliations and Expertise

Director, Baker Pacific Ltd., UK

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