Manley’s Technology of Biscuits, Crackers and Cookies

4th Edition

Print ISBN: 9780081016374
eBook ISBN: 9780857093646
Imprint: Woodhead Publishing
Published Date: 28th September 2011
Page Count: 632
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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.

Key Features

  • Widely regarded as the standard work in its field
  • Covers management issues such as HACCP, quality control, process control and product development
  • Deals with the selection of raw materials and ingredients


Biscuit, cookie, and cracker manufacturing plants, bakers

Table of Contents

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface to the fourth edition

Preface to the third edition

Preface to the second edition

Preface to the first edition


Chapter 1: Setting the scene: A history and the position of biscuits


1.1 Introduction

1.2 The beginnings of biscuit manufacturing

1.3 Ingredients and formulation development

1.4 Engineering

Part I: Management of technology in biscuit manufacture

Chapter 2: The role of the technical department in biscuit manufacture


2.1 Introduction

2.2 The requirements of the technical (or technology) department

2.3 Selection of staff for the technical department

2.4 Facilities for the technical department

2.5 Liaison with other technical establishments

2.6 Support for purchasing

2.7 Support for training

2.8 Management of technical developments

Chapter 3: Quality management systems and hazard analysis critical control point (HACCP) in biscuit manufacture


3.1 Quality management

3.2 Management of product safety

Chapter 4: Quality control and good manufacturing practice (GMP) in the biscuit industry


4.1 Principles and management

4.2 Quality control tasks for finished product inspection

4.3 Quality control tasks for ingredient and packaging materials

4.4 Good manufacturing practice (GMP)

4.5 Hygiene surveys

Chapter 5: Process and efficiency control in biscuit manufacture


5.1 Process control and efficiency

5.2 Process audit

5.3 Process control checks and records for plants with no continuous monitoring sensors

5.4 Making process control measurements

5.5 Action procedures as a result of p


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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