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Elsevier
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Biscuit, Cookie and Cracker: Process and Recipes

Key Features

  • Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies
  • Presents practical recipes as the basis for development of products using locally available ingredients and production equipment
  • Provides insight from long experience in the baking industry world-wide

Description

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 notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field.

Readership

Biscuit making companies internationally, Practitioners working in biscuit and baking industries, Students of food technology and engineering. Suppliers of ingredients, materials and equipment to the biscuit baking industry

Table of Contents

1. Crackers

2. Snack Crackers

3. Semi-sweet biscuits  

4. Short doughs: rotary moulded biscuits  

5. Cookies  

6. Danish Butter Cookies  

7. Sandwich biscuits

Details

Authors: Glyn Sykes, Iain Davidson

Paperback ISBN: 9780128205983

eBook ISBN: 9780128206133

Imprint: Academic Press

Published Date: 28th February 2020

Page Count: 248

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