Download e-book for kindle: Biscuit, Cookie, and Cracker Manufacturing, Manual 1: by Duncan Manley

By Duncan Manley

Forms, dealing with and makes use of in Biscuit Manufacture
Contents:
historical past to the biscuit industry
Hygiene and security aspects
Wheat flour and different cereals
Sugars and syrups
fat, oils and butter
Dairy products
Dried fruit and nuts
Enzymes
Flavours and spice
Chemicals
Chocolate and cocoa

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Read Online or Download Biscuit, Cookie, and Cracker Manufacturing, Manual 1: Ingredients (Woodhead Publishing Series in Food Science, Technology and Nutrition) PDF

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

Sample text

Some people are allergic to flour dust and develop respiratory diseases. When handling flour, keep the amount of dust produced to a minimum and make sure it is contained. Mixtures of flour dust and air can, in rare circumstances, form explosive mixtures. A spark or flame in such an area will have disastrous results. Such dust mixtures will only occur if the flour handling area has not been kept clean, especially in terms of flour lodged on overhead beams or shelves, or within pneumatic handling equipment.

Most of the speciality starches are derived from corn starch. Starches are usually delivered in bags to the biscuit industry. In cool dry conditions they are very stable and have a long shelf life. From a quality cofitrol point of view it is important to check the 28 Biscuit, cookie and cracker manufacturing manuals labelling to ensure that the correct starch has been delivered or is being supplied to the factory. 6 Soya flour The type of soya flour normally used for biscuits is made from soya beans after the oil has been extracted.

Margarines which contain water usually have an emulsifier added at the time of manufacture. It is not necessary to add more emulsifier when this form of fat is used to make a dough. Attention has been drawn above to the potential problems of fat rancidity on biscuit quality. Precautions have been listed to reduce the incidence of rancidity. In fact, precautions will not prevent rancidity occurring, they will merely retard the onset. It is also common to use chemicals known as antioxidants to retard the onset of rancidity.

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