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Biscuit Cookie and Cracker Process and Recipes

Biscuit  Cookie and Cracker Process and Recipes
  • Author : Glyn Sykes
  • Publsiher : Academic Press
  • Release : 01 March 2020
  • ISBN : 0128205989
  • Pages : 248 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKBiscuit Cookie and Cracker Process and Recipes

Summary:
Biscuit, Cookie and Cracker Process and Recipes is a practical reference that brings 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 and tailored to markets in Europe, Asia, Australia, North America and South America. Beginning with the explanation of technical process and formulations, the book provides extensive images and easy-access guidelines for readers to dip their toes into making accessible and marketable biscuits, cookies and crackers. All the process details, formulations, technical information are based on the notes of Glyn Sykes, who has the wide technical experience and knowledge of the biscuit baking industry. Compiled by Sykes' family and revised by Iain Davison, this book is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. Includes more than 200 tables and images to showcases the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies Presents practical and marketable recipes which could be adapted to special ingredients and commonly used equipment Provides deep insights from experienced experts, showing where to start


Biscuit, Cookie and Cracker Process and Recipes

Biscuit, Cookie and Cracker Process and Recipes
  • Author : Glyn Sykes,Iain Davidson
  • Publisher : Academic Press
  • Release : 01 March 2020
GET THIS BOOKBiscuit, Cookie and Cracker Process and Recipes

Biscuit, Cookie and Cracker Process and Recipes is a practical reference that brings 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 and tailored to markets in Europe, Asia, Australia, North America and South America. Beginning with the explanation of technical process and formulations, the book provides extensive images and easy-access guidelines for readers to dip their toes into making accessible and marketable biscuits,


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


Technology of Biscuits, Crackers, and Cookies

Technology of Biscuits, Crackers, and Cookies
  • Author : Duncan Manley
  • Publisher : McGraw Hill Professional
  • Release : 27 February 2021
GET THIS BOOKTechnology of Biscuits, Crackers, and Cookies

The first edition of Duncan Manley's reference book Technology of biscuits, crackers and cookies quickly established itself as the essential reference for anyone involved in the manufacture of biscuits, cookies and crackers. The publication of a fully revised and updated new edition will be warmly welcomed by this important industry. It is almost ten years since the publication of the second edition of this book. The pace of change witnessed by the food industry over the last decade more than



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


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. Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o Application of Jam o Marshmallow o Caramel o Troubleshooting Tips This manual describes what is involved in secondary processes


Biscuit Baking Technology

Biscuit Baking Technology
  • Author : Iain Davidson
  • Publisher : Academic Press
  • Release : 25 January 2016
GET THIS BOOKBiscuit Baking Technology

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Thoroughly explores


BraveTart: Iconic American Desserts

BraveTart: Iconic American Desserts
  • Author : Stella Parks
  • Publisher : W. W. Norton & Company
  • Release : 15 August 2017
GET THIS BOOKBraveTart: Iconic American Desserts

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more "The most groundbreaking book on baking in years. Full stop."—Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s


Once Upon a Chef, the Cookbook

Once Upon a Chef, the Cookbook
  • Author : Jennifer Segal
  • Publisher : Chronicle Books
  • Release : 24 April 2018
GET THIS BOOKOnce Upon a Chef, the Cookbook

Washington Post Bestseller! — Jenn Segal’s Family-Friendly Healthy Cookbook If you’re a fan of Chrissy Teigen, Skinnytaste, Pioneer Woman, or Oh She Glows cookbooks, you’ll love Once Upon a Chef Become the favorite family chef: Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for



More Baking Problems Solved

More Baking Problems Solved
  • Author : S P Cauvain,L S Young
  • Publisher : Elsevier
  • Release : 26 August 2009
GET THIS BOOKMore Baking Problems Solved

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified. The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently


Bigger Bolder Baking

Bigger Bolder Baking
  • Author : Gemma Stafford
  • Publisher : Houghton Mifflin Harcourt
  • Release : 03 September 2019
GET THIS BOOKBigger Bolder Baking

From chef and online baking star Gemma Stafford, you can get more than 100 accessible, flavor-packed recipes that anyone can make—anytime, anywhere—in her very first baking cookbook. Gemma Stafford—chef and host of the top online baking show Bigger Bolder Baking—has worked as a pastry chef at a monastery in Ireland, a Silicon Valley tech startup, and a Michelin-starred restaurant in San Francisco, and now brings her incredible desserts to life every week for millions of viewers via


Biscuit, Cracker, and Cookie Recipes for the Food Industry

Biscuit, Cracker, and Cookie Recipes for the Food Industry
  • Author : Duncan J R Manley
  • Publisher : Woodhead Publishing
  • 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. This book provides a comprehensive collection of over 150 standard commercial biscuit recipes and provides the ideal companion to the third edition of Duncan Manleys Technology of biscuits, crackers and cookies. It is designed for the biscuit product developer as an aid in the task of creating and perfecting a biscuit product.


Dessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes

Dessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes
  • Author : Christina Lane
  • Publisher : The Countryman Press
  • Release : 07 February 2015
GET THIS BOOKDessert For Two: Small Batch Cookies, Brownies, Pies, and Cakes

Dessert for Two takes well-loved desserts and scales them down to make only two servings! Who doesn't love towering three-layer cakes with mounds of fluffy buttercream? Who can resist four dozen cookies fresh from the oven? Wouldn't you love to stick your spoon into a big bowl of banana pudding? But what about the leftovers? Dessert recipes typically serve eight to ten people. Finding the willpower to resist extra slices of cake can be difficult; the battle between leftover cookies


Japanese Patisserie

Japanese Patisserie
  • Author : James Campbell
  • Publisher : Ryland Peters & Small
  • Release : 15 September 2017
GET THIS BOOKJapanese Patisserie

Stunning recipes for patisserie, desserts and savouries with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso and matcha.