Technology of biscuits, crackers and cookies

Abstract

Part 1 Management of technology: The technical department Total quality management and HACCP Quality control and GMP Process and efficiency control Product development. Part 2 Materials and ingredients: Choosing materials for production Wheat flour and vital wheat gluten Meals, grits, flours and starches Sugars and syrups Fats and oils Emulsifiers and antioxidants Milk products and egg Dried fruits and nuts Yeast and enzymes Flavours, spices and flavour enhancers Additives Chocolate and cocoa Packaging materials. Part 3 Types of biscuits: Classification of biscuits Cream crackers Soda crackers Savoury or snack crackers Matzos and water biscuits Puff biscuits Hard sweet, semi-sweet and Garibaldi fruit sandwich biscuits Short dough biscuits Deposited soft dough and sponge drop biscuits Wafer biscuits Position of biscuits in nutrition Miscellaneous biscuit-like products. Part 4 Biscuit production processes and equipment: Bulk handling and metering of ingredients Mixing and premixes Sheeting, gauging and cutting Laminating Rotary moulding Extruding and depositing Baking Biscuit cooling and handling Secondary processing Packaging and storage Recycling, handling and disposal of waste materials.