By D. Manley (Auth.)
This handbook identifies the standard parameters and describes every one component by means of sort, functionality, dealing with and garage
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Extra resources for Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 1: Ingredients
Sample text
Since these changes can be expensive, the modified fats that are commonly encountered by biscuit manufacturers are limited to blends with particular characters or fats that have been ‘hardened’ to raise their melting temperatures. 2 Butter and butter oil Butter is used both for its shortening and its flavour effects. It is much more expensive than other fats but there is no doubt that its flavour contribution is substantial and desirable in biscuits. Neither butter nor butter oil is refined or chemically modified.
The commonest of these fats are coconut oil and palm kernel oil. By selective hardening these oils can be modified to make them suitable for use in the high temperature ambient conditions that occur in hot countries and in the summer in temperate climates. The short melting range and relatively high solids contents at ambient temperatures makes it difficult to cool and plasticise these fats. 8 Spray oil fats Many cracker biscuits are sprayed with oil immediately after baking. This improves the appearance of the biscuits and modifies the eating quality.
3 Crystallised or candied ginger Crystallised or candied ginger is increasing being used in quality biscuits. Ginger flavour has for long been regarded as a cover flavour 56 Biscuit, cookie and cracker manufacturing manuals for an inferior product but ginger is in fact a popular flavour and the use of chewy pieces of ginger together with ground ginger, and some paprika to increase the heat of the flavour, can produce a good cookie. 4 Crystallised or candied peel Crystallised or candied peel is usually orange or lemon.