Biscuit, Cookie, and Cracker Manufacturing, Manual 1: Ingredients (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 1) by Duncan Manley (1998-03-01)

http://www.amazon.com/gp/product/B01FJ0EMZY/?tag=2022091-20

Biscuit, Cookie, and Cracker Manufacturing, Manual 5: Secondary Proceedings (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 5)

(This sequence of manuals addresses key issues such as qua...)

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 of biscuits-the procedures used to enhance biscuits after they have been baked.

http://www.amazon.com/gp/product/1855732963/?tag=2022091-20

Biscuit, Cracker and Cookie Recipes for the Food Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)

(Duncan Manley has over thirty years' experience in the bi...)

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

http://www.amazon.com/gp/product/1855735431/?tag=2022091-20

Biscuit, Cookie, and Cracker Manufacturing, Manual 1: Ingredients (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 1)

(This manual identifies the quality parameters and describ...)

This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.

http://www.amazon.com/gp/product/1855732920/?tag=2022091-20

Biscuit, Cookie, and Cracker Manufacturing, Manual 6: Packaging & Storing (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 6)

(This sequence of manuals addresses key issues such as qua...)

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 Packaging o Wrapping Operations o Storage o Troubleshooting Tips This manual describes what is involved in the packaging of biscuits- the procedures used to protect and offer biscuits for sale.

http://www.amazon.com/gp/product/1855732971/?tag=2022091-20

Biscuit, Cookie, and Cracker Manufacturing, Manual 2: Doughs (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 2)

(This manual describes the various types of biscuit dough,...)

This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.

http://www.amazon.com/gp/product/1855732939/?tag=2022091-20

Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients: Volume 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Duncan Manley (1998-03-10)

http://www.amazon.com/gp/product/B01K92RAUQ/?tag=2022091-20

Biscuit, Cookie, and Cracker Manufacturing, Manual 2: Doughs (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 2) by Duncan Manley (1998-03-01)

http://www.amazon.com/gp/product/B01FKRNAZO/?tag=2022091-20

Biscuit, Cookie, and Cracker Manufacturing, Manual 5: Secondary Proceedings (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 5) by Duncan Manley (1998-03-01)

http://www.amazon.com/gp/product/B01FJ0PDZW/?tag=2022091-20

Biscuit, Cookie, and Cracker Manufacturing, Manual 3: Piece Forming (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 3) by Duncan Manley (1998-03-01)

http://www.amazon.com/gp/product/B01JXQDHMY/?tag=2022091-20

Technology of Biscuits, Crackers and Cookies (Woodhead Publishing Series in Food Science, Technology and Nutrition)

( The first edition of Duncan Manley's reference book Tec...)

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 justifies the publication of a fully revised and updated third edition. The increasing importance of safety and quality issues has led to a new chapter on TQM and HACCP. Another significant development in the past ten years has been the demand from consumers for increasingly innovative and nutritionally valuable foods. Manley has extensively revised and expanded the sections on product development and included new material on nutritional issues to enable manufacturers to meet these demands.

http://www.amazon.com/gp/product/1855735326/?tag=2022091-20

Biscuit, Cookie, and Cracker Manufacturing, Manual 2: Doughs (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 2) by Manley, Duncan (1998) Paperback

http://www.amazon.com/gp/product/B011WAB57I/?tag=2022091-20

Technology of biscuits crackers and cookies

http://www.amazon.com/gp/product/7501952337/?tag=2022091-20

Biscuit, Cookie, and Cracker Manufacturing, Manual 3: Piece Forming (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 3)

(This sequence of manuals addresses key issues such as qua...)

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. The Biscuit, Cookie and Cracker Manufacturing Manuals will be useful to managers and engineers involved in processing confectionery and baked goods, as well as designers of machinery and production lines. Sheeting o Gauging o Cutting o Laminating o Rotary Moulding o Extruding o Wire Cutting o Depositing o Troubleshooting Tips This manual describes what is involved in forming dough pieces from mixed dough.

http://www.amazon.com/gp/product/1855732947/?tag=2022091-20

Biscuit, Cookies, and Cracker Manufacturing, Manual 4 Baking and Cooling (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 4)

(This sequence of manuals addresses key issues such as qua...)

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. What Happens in a Baking Oven o Types of Ovens o Post-Oven Processes o Cooling o Handling o Troubleshooting Tips This manual describes what is involved in baking and cooling biscuits from dough pieces that have been placed on the oven band.

http://www.amazon.com/gp/product/1855732955/?tag=2022091-20

Biscuit, Cookies, and Cracker Manufacturing, Manual 4 Baking and Cooling (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Volume 4) by Duncan Manley (1998-03-01)

http://www.amazon.com/gp/product/B01FKUHUCU/?tag=2022091-20