Technology of biscuits, crackers and cookies by Duncan J.R. Manley

By Duncan J.R. Manley

Within the ten years because the book of expertise of Biscuits, Crackers and Cookies, moment variation, the velocity of swap witnessed through the meals greater than justifies this absolutely up-to-date and revised model. as well as the elevated significance of safeguard and caliber concerns, shoppers have additionally elevated call for for leading edge and nutritionally necessary foods.
To assist you to satisfy those calls for, writer Duncan Manley has thoroughly revised and up-to-date expertise of Biscuits, Crackers and Cookies, holding its prestige because the first selection reference publication for the biscuit undefined. you will discover new details in each part of the ebook, together with new fabric on dietary matters and a brand new bankruptcy masking overall caliber administration and HACCP. A entire account of biscuit production innovations, this ebook covers each side of the undefined, from administration to production.

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Within the ten years because the ebook of know-how of Biscuits, Crackers and Cookies, moment variation, the velocity of swap witnessed via the meals greater than justifies this absolutely up-to-date and revised model. as well as the elevated significance of safeguard and caliber concerns, shoppers have additionally elevated call for for cutting edge and nutritionally necessary meals.

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It is suggested that nowhere is there a greater need for communication than from the Technical Department. It has been shown that this department should be an important function in a biscuit business therefore poor communication could mean that it hinders company progress and is poor value for money. Selection of staff for the Technical Department is, therefore, very critical. A young technician or technologist coming into the food industry probably happens on biscuits and will decide to make his or her career with these products only if the initial experiences and conditions are good.

Probably the most significant developments have been in highspeed wrapping machines and the automatic feeding of biscuits to them. From 1955 there has been great growth in the SIG company of Switzerland and others who produce automatic packaging machines which are set at the end of the production lines. This has allowed massive reductions in labour but has made even greater demands for product size control. Unfortunately, the value of the power of microelectronics is only as good as the information supplied.

William Shakespeare also refers to ships biscuits in his play As You Like It written about 1600. The first biscuits, in terms of mass production, were of an unsweetened type relating more to crackers in modern parlance. Although the first biscuits were dried-out rusks, useful as long-life food for sea journeys, early cooks making confections with fat and sugar would have found that if little dough pieces are baked in a typical hot oven and taken out when they have a good colour and a stable structure they would not have been dry enough to be entirely crisp.

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