Biscuit, Cracker and Cookie Recipes for the Food Industry

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Biscuit, Cracker and Cookie Recipes for the Food Industry by Duncan Manley, Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Duncan Manley ISBN: 9781855736269
Publisher: Elsevier Science Publication: January 29, 2001
Imprint: Woodhead Publishing Language: English
Author: Duncan Manley
ISBN: 9781855736269
Publisher: Elsevier Science
Publication: January 29, 2001
Imprint: Woodhead Publishing
Language: English

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 new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.

The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.

Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource.

  • Take advantage of over thirty years of industry experience
  • Compare your recipes with over 150 included in this book - improve, refine and experiment
  • Enhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.

The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.

Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource.

More books from Elsevier Science

Cover of the book Eukaryotic RNases and their Partners in RNA Degradation and Biogenesis by Duncan Manley
Cover of the book Rabies by Duncan Manley
Cover of the book DNA Modifications in the Brain by Duncan Manley
Cover of the book An Introduction to Trading in the Financial Markets by Duncan Manley
Cover of the book Fuel Flexible Energy Generation by Duncan Manley
Cover of the book Microscopic Simulation of Financial Markets by Duncan Manley
Cover of the book Neuroendocrine Perspectives by Duncan Manley
Cover of the book The Prefrontal Cortex by Duncan Manley
Cover of the book Composite Reinforcements for Optimum Performance by Duncan Manley
Cover of the book From Molecules to Networks by Duncan Manley
Cover of the book Current Topics in Developmental Biology by Duncan Manley
Cover of the book The Transformation of Human Resource Management and Industrial Relations in Vietnam by Duncan Manley
Cover of the book Selected Topics from Neurochemistry by Duncan Manley
Cover of the book Corrosion Control in the Aerospace Industry by Duncan Manley
Cover of the book Green Synthetic Approaches for Biologically Relevant Heterocycles by Duncan Manley
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy