Manual 1 ingredients : types handling uses / Duncan Manley ; Geoff Green, design.

Format:

Book

Author/Creator:

Manley, Duncan.

Contributor:

Green, Geoff.

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Biscuit, cookie and cracker manufacturing manuals

Language:

English

Subjects (All):

Crackers--Laboratory manuals.

Crackers.

Cookies--Laboratory manuals.

Cookies.

Physical Description:

1 online resource (92 p.)

Place of Publication:

Cambridge, England : Woodhead Publishing Limited, 1998.

Language Note:

English

Summary:

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

Contents:

Front Cover; Manual 1: Ingredients; Copyright Page; Table of Contents; Preface; Chapter 1. Introduction; 1.1 Vocational qualifications; Chapter 2. Background to the biscuit industry; 2.1 What are biscuits?; 2.2 How are biscuits made?; 2.3 How a factory is arranged; 2.4 What your company requires from the factory; 2.5 Ingredient storage areas; 2.6 Your contribution when working with ingredients; Chapter 3. Hygiene and safety aspects; 3.1 Safety of food products; 3.2 Sources of contamination; 3.3 Safety of people; Chapter 4. Wheat flour and other cereals; 4.1 Introduction; 4.2 Wheat flour

4.3 Oats4.4 Rye flour; 4.5 Starches; 4.6 Soya flour; Chapter 5. Sugars and syrups; 5.1 Types of crystalline sugars; 5.2 Relative sweetness; 5.3 Types of Syrup; 5.4 Uses and functions of sugars and syrups; 5.5 Importance of sucrose particle size; 5.6 Delivery and quality testing of sugars and syrups; 5.7 Storage and handling of sugars and syrups; 5.8 Other sweeteners; Chapter 6. Fats, oils and butter; 6.1 Fats and oils; 6.2 Butter and butter oil; 6.3 Margarine; 6.4 Rancidity; 6.5 Bulk handling of fats; 6.6 Plasticised and boxed fat; 6.7 Sandwich cream fats; 6.8 Spray oil fats

6.9 Use of emulsifiers and antioxidantsChapter 7. Dairy products; 7.1 Milk; 7.2 Full cream milk powder, FCMP; 7.3 Skimmed milk powder, SMP; 7.4 Evaporated milks; 7.5 Whey powder; 7.6 Cheese and cheese powder; 7.7 Butter and butter oil; 7.8 Use of milk products in biscuits; 7.9 Eggs; Chapter 8. Dried fruit and nuts; 8.1 Dried grapes; 8.2 Other dried fruits used in biscuits; 8.3 Nuts; Chapter 9. Yeast; Chapter 10. Enzymes; 10.1 Safety aspects of handling proteinase enzymes; Chapter 11. Flavours and spices; 11.1 Introduction; 11.2 Sources and types of flavour; 11.3 Spices and herbs

11.4 Essential oils11.5 Oleo resins; 11.6 Synthetic flavours-GRAS; 11.7 Other flavouring substances; 11.8 Form of the flavouring material; 11.9 Flavouring of biscuits; 11.10 Flavours applied after baking; 11.11 Flavours in creams and jams; 11.12 Flavour enhancers; 11.13 Storage and critical quality points; Chapter 12. Chemicals; 12.1 Salt, sodium chloride; 12.2 Baking soda, sodium bicarbonate, 'soda'; 12.3 Acid salts used as baking powders; 12.4 Acid salts; 12.5 Ammonium bicarbonate, 'Vol'; 12.6 Fruit acids; 12.7 Sodium metabisulphite, 'Natron'; 12.8 Emulsifiers

Chapter 13. Chocolate and cocoa13.1 Types of chocolate; 13.2 Supply and storage of chocolate; 13.3 Chocolate drops, chips and chunks; 13.4 Chocolate flavoured coatings; 13.5 Cocoa; Useful reading and additional study; Index

Notes:

Includes index.

Description based on online resource; title from PDF title page (ebrary, viewed February 7, 2014).

ISBN:

1-59124-289-4

1-85573-620-9