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. 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

Produk Detail:

  • Author : Duncan Manley
  • Publisher : Elsevier
  • Pages : 632 pages
  • ISBN : 0857093649
  • Rating : 4/5 from 1 reviews
CLICK HERE TO GET THIS BOOKManley s Technology of Biscuits Crackers and Cookies

Manley’s Technology of Biscuits, Crackers and Cookies

Manley’s Technology of Biscuits, Crackers and Cookies
  • Author : Duncan Manley
  • Publisher : Elsevier
  • Release : 28 September 2011
GET THIS BOOKManley’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

Biscuit, Cracker and Cookie Recipes for the Food Industry

Biscuit, Cracker and Cookie Recipes for the Food Industry
  • Author : Duncan Manley
  • Publisher : Elsevier
  • Release : 29 January 2001
GET THIS BOOKBiscuit, Cracker and Cookie Recipes for the Food Industry

Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book. Development activity is essential for all companies but it is potentially very expensive. This unique

Manley's Technology of Biscuits, Crackers and Cookies

Manley's Technology of Biscuits, Crackers and Cookies
  • Author : Duncan J. R. Manley
  • Publisher : Woodhead Pub Limited
  • Release : 25 May 2022
GET THIS BOOKManley'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

Technology of Biscuits, Crackers and Cookies

Technology of Biscuits, Crackers and Cookies
  • Author : D.J.R. Manley
  • Publisher : CRC Press
  • Release : 01 July 1991
GET THIS BOOKTechnology of Biscuits, Crackers and Cookies

This up-dated and revised edition of Duncan Manley's book on the technology involved in the making of biscuits, crackers and cookies, takes a practical and educational approach, paying particular attention to the problems and difficulties experienced by technologists in the industries concerned. It aims to fill a gap in the market with its emphasis on the improvement of process control - the book's central theme.

Biscuit, Cookie and Cracker Process and Recipes

Biscuit, Cookie and Cracker Process and Recipes
  • Author : Glyn Barry Sykes,Iain Davidson
  • Publisher : Academic Press
  • Release : 28 February 2020
GET THIS BOOKBiscuit, Cookie and Cracker Process and Recipes

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 Technology of Wafers and Waffles I

The Technology of Wafers and Waffles I
  • Author : Karl F. Tiefenbacher
  • Publisher : Academic Press
  • Release : 16 May 2017
GET THIS BOOKThe Technology of Wafers and Waffles I

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat

Biscuit, Cookie and Cracker Production

Biscuit, Cookie and Cracker Production
  • Author : Iain Davidson
  • Publisher : Academic Press
  • Release : 10 July 2018
GET THIS BOOKBiscuit, Cookie and Cracker Production

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
  • Author : Geoff Talbot
  • Publisher : Elsevier
  • Release : 26 June 2009
GET THIS BOOKScience and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings,

Hygienic Design of Food Factories

Hygienic Design of Food Factories
  • Author : John Holah,H. L. M. Lelieveld
  • Publisher : Elsevier
  • Release : 26 October 2011
GET THIS BOOKHygienic Design of Food Factories

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and

Biscuit, Cookie and Cracker Manufacturing Manuals

Biscuit, Cookie and Cracker Manufacturing Manuals
  • Author : Duncan Manley
  • Publisher : Woodhead Publishing
  • Release : 01 March 1998
GET THIS BOOKBiscuit, Cookie and Cracker Manufacturing Manuals

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry Packaging o Wrapping Operations o Storage o Troubleshooting Tips This manual describes what is involved in the packaging of biscuits- the procedures used to protect and offer biscuits for

Technology of Biscuits, Crackers, and Cookies, Third Edition

Technology of Biscuits, Crackers, and Cookies, Third Edition
  • Author : D.J.R. Manley
  • Publisher : CRC Press
  • Release : 31 July 2000
GET THIS BOOKTechnology of Biscuits, Crackers, and Cookies, Third Edition

In the ten years since the publication of Technology of Biscuits, Crackers and Cookies, Second Edition, the pace of change witnessed by the food industry more than justifies this fully updated and revised version. In addition to the increased importance of safety and quality issues, consumers have also increased demand for innovative and nutritionally valuable foods. To help you to meet these demands, author Duncan Manley has completely revised and updated Technology of Biscuits, Crackers and Cookies, maintaining its status

Biscuit, Cracker, and Cookie Recipes for the Food Industry

Biscuit, Cracker, and Cookie Recipes for the Food Industry
  • Author : Duncan J R Manley
  • Publisher : CRC Press
  • Release : 12 February 2001
GET THIS BOOKBiscuit, Cracker, and Cookie Recipes for the Food Industry

Getting the basic formula correct is fundamental to product development and quality. Biscuit, Cracker, and Cookie Recipes for the Food Industry is a comprehensive collection of over 150 standard commercial biscuit recipes. It provides the ideal companion to the new edition of Duncan Manley's Technology of Biscuits, Crackers, and Cookies. With the thought process of planning, questioning, and understanding mechanisms often being too shallow in most development departments, the author provides stimuli for the cheapest and most effective part of development:

Baking Problems Solved

Baking Problems Solved
  • Author : S P Cauvain
  • Publisher : Woodhead Publishing
  • Release : 18 February 2017
GET THIS BOOKBaking Problems Solved

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others.