Technology of biscuits, crackers and cookies:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Pr. [u.a.]
2000
|
| Ausgabe: | 3. ed. |
| Schriftenreihe: | Woodhead publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXVII, 499 S. Ill., graph. Darst. |
| ISBN: | 1855735326 084930895X |
Internformat
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| 100 | 1 | |a Manley, Duncan J. R. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Technology of biscuits, crackers and cookies |c Duncan Manley |
| 250 | |a 3. ed. | ||
| 264 | 1 | |a Boca Raton [u.a.] |b CRC Pr. [u.a.] |c 2000 | |
| 300 | |a XXVII, 499 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Woodhead publishing in food science and technology | |
| 650 | 4 | |a Biscuits | |
| 650 | 4 | |a Craquelins | |
| 650 | 4 | |a Galletas | |
| 650 | 4 | |a Biscuits | |
| 650 | 4 | |a Cookies | |
| 650 | 4 | |a Crackers | |
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| 999 | |a oai:aleph.bib-bvb.de:BVB01-009196989 | ||
Datensatz im Suchindex
| _version_ | 1804128266623123456 |
|---|---|
| adam_text | Titel: Technology of biscuits, crackers, and cookies
Autor: Manley, Duncan J. R.
Jahr: 2000
Contents
Preface to the third edition .................................................. xxi
Preface to the second edition ................................................ xxiii
Preface to the first edition ................................................... xxv
1 Setting the scene: History and position of biscuits ..................... 1
1.1 Introduction ......................................................... 1
1.2 The beginnings of biscuit manufacturing ........................... 2
1.3 Ingredients and formulation development ........................... 5
1.4 Engineering ......................................................... 6
1.5 Further reading ..................................................... 8
PART I MANAGEMENT OF TECHNOLOGY
2 The Technical Department ............................................. 9
2.1 Introduction ......................................................... 9
2.2 Requirements of the Technical (or technology) Department ........ 10
2.3 Selection of staff for the Technical Department .................... 12
2.3.1 Skills required of a technical manager ...................... 12
2.3.2 Support staff ................................................ 13
2.4 Facilities for the Technical Department ............................. 14
2.4.1 The test bakery ............................................. 14
2.4.2 The laboratory .............................................. 14
2.4.3 Information handling and dissemination .................... 15
2.5 Liaison with other technical establishments ......................... 15
2.6 Support for purchasing ............................................. 15
2.7 Support for training ................................................. 16
2.8 Management of technical developments ............................ 16
2.9 Reference ........................................................... 17
2.10 Further reading ..................................................... 17
vi Contents
3 Total Quality Management and HACCP .............................. 18
3.1 Total Quality Management ......................................... 18
3.2 Management of product safety ..................................... 20
3.2.1 Hazard Analysis Critical Control Point (HACCP) .......... 20
3.3 Further reading ..................................................... 22
4 Quality control and Good Manufacturing Practice ................... 23
4.1 Principles and management ........................................ 23
4.2 Quality control tasks for finished product inspection ............... 25
4.2.1 Customer complaints ....................................... 26
4.3 Quality control tasks for ingredient and packaging materials ....... 26
4.3.1 Procedures for taking alternative materials ................. 27
4.4 Good Manufacturing Practice (GMP) .............................. 27
4.4.1 Sources of contamination .................................. 28
4.4.2 Safety of people ............................................ 31
4.4.3 Supervision and execution of cleaning operations .......... 32
4.5 Hygiene surveys .................................................... 33
4.6 References ......................................................... 33
4.7 Further reading ..................................................... 33
5 Process and efficiency control .......................................... 34
5.1 Scope of the process control function .............................. 34
5.2 Process audit diagrams ............................................. 35
5.3 Process control checks and records for plants with no continuous
monitoring sensors ................................................. 37
5.3.1 Construction of process control charts ..................... 40
5.3.2 Temporary recipe change and mixing procedure records ... 40
5.4 Making process control measurements ............................. 41
5.5 Action procedures as a result of product measurements ............ 42
5.6 Instrumentation for monitoring ..................................... 42
5.7 Efficiency and integrated plant control ............................. 43
5.7.1 Investigating excessive variations and process
optimisation ................................................. 43
5.7.2 Improving the efficiency at start up or at change over ..... 43
5.8 Outline of the instrumentation that is available ..................... 44
5.8.1 Measurement of ingredient qualities ....................... 44
5.8.2 Ingredient metering ........................................ 44
5.8.3 Mixer instrumentation ...................................... 45
5.8.4 Forming machinery instrumentation ........................ 46
5.8.5 Baking instrumentation ..................................... 49
5.8.6 Post-oven instrumentation .................................. 51
5.9 Troubleshooting .................................................... 54
5.10 References ......................................................... 55
5.11 Further reading and useful addresses ............................... 55
6 Product development ................................................... 56
6.1 Introduction ........................................................ 56
6.2 Product development ............................................... 57
6.2.1 Product maintenance ....................................... 57
Contents vii
6.2.2 Copying competitors products ............................. 57
6.2.3 New products - the source of ideas, encouraging creativity . 57
6.3 Facilities for process and product development ..................... 60
6.3.1 The test bakery ............................................. 60
6.3.2 The Food Designer/Test Baker ............................. 61
6.3.3 The laboratory .............................................. 62
6.3.4 Relations with other departments and organisation ......... 63
6.4 Assessing products .................................................. 63
6.4.1 Presenting product for hedonic assessment ................. 63
6.4.2 Critical tasting tests ........................................ 67
6.4.3 Shelf-life considerations .................................... 67
6.5 Establishing the product specification .............................. 72
6.5.1 Plant trials and early production of new products .......... 73
6.6 Management of product development ............................... 73
6.6.1 Suggested members of the development team .............. 74
6.6.2 Duties of each team member ............................... 74
6.6.3 Project management ........................................ 75
6.7 References .......................................................... 78
6.8 Further reading ..................................................... 78
PART II MATERIALS AND INGREDIENTS
7 Choosing materials for production ..................................... 79
7.1 Introduction ......................................................... 79
7.2 Important technical aspects ......................................... 79
7.3 Important commercial aspects ...................................... 79
7.4 Programme for the meeting with a supplier ........................ 80
8 Wheat flour and vital wheat gluten .................................... 81
8.1 Introduction ......................................................... 81
8.2 Flour from the viewpoint of the miller ............................. 82
8.2.1 Wheattypes ................................................ 82
8.2.2 Production of flour ......................................... 84
8.2.3 Ash content and colour of flour ............................ 84
8.2.4 Protein content of flour ..................................... 86
8.2.5 Starch damage in flour ..................................... 87
8.2.6 The skill of the flour miller ................................ 87
8.2.7 Flour moisture .............................................. 88
8.2.8 Different flour types ........................................ 89
8.2.9 Flour treatment ............................................. 92
8.2.10 Protein quality .............................................. 92
8.2.11 Flour particle size .......................................... 95
8.2.12 Foreign matter in flour ..................................... 96
8.2.13 Packaging, storage and delivery ............................ 97
8.3 Flour from the viewpoint of the biscuit manufacturer .............. 97
8.3.1 Function of flour in biscuits ................................ 97
8.3.2 Flour specification .......................................... 98
8.3.3 Checks and tests on flour deliveries ........................ 99
8.3.4 Conveying, screening and weighing ........................ 99
viii Contents
8.3.5 Overcoming flour variations ............................... 100
8.3.6 Brown flours ............................................... 100
8.3.7 Dusting flours .............................................. 100
8.3.8 Developments in flour types ............................... 101
8.4 Vital wheat gluten .................................................. 101
8.5 References ......................................................... 102
8.6 Further reading ..................................................... 103
9 Meals, grits, flours and starches (other than wheat) .................. 104
9.1 Introduction ........................................................ 104
9.2 Cereal-based materials ............................................. 105
9.2.1 Maize ...................................................... 105
9.2.2 Oats ........................................................ 105
9.2.3 Rye ........................................................ 107
9.2.4 Sorghum ................................................... 107
9.2.5 Millet ...................................................... 107
9.2.6 Rice ........................................................ 108
9.2.7 Barley ...................................................... 108
9.3 Non-cereal flours and starches ..................................... 109
9.3.1 Cassava starch ............................................. 109
9.3.2 Arrowroot .................................................. 109
9.3.3 Starch from sweet potatoes and yams ...................... 109
9.3.4 Potato starch ............................................... 109
9.3.5 Soya flour .................................................. 110
9.4 References ......................................................... 110
9.5 Further reading and useful addresses ............................... Ill
10 Sugars and syrups ...................................................... 112
10.1 Introduction ........................................................ 112
10.1.1 The function of sugars in biscuits .......................... 112
10.2 Common sugar, sucrose ............................................ 114
10.2.1 Crystalline white sugar ..................................... 114
10.2.2 Liquid sugar ............................................... 121
10.3 Syrups .............................................................. 122
10.3.1 Sucrose/invert syrups ....................................... 122
10.3.2 Invert syrup ................................................ 123
10.3.3 Honey ...................................................... 123
10.3.4 Maple syrup ................................................ 124
10.4 Sugars and syrups from starches - glucose ......................... 124
10.4.1. Dextrose equivalence ...................................... 124
10.4.2 Dry glucose, dextrins, dextrose and fructose ............... 126
10.5 Non-diastatic malt extract .......................................... 126
10.6 Maillard reaction ................................................... 126
10.7 Polyols ............................................................. 128
10.8 Further reading ..................................................... 129
11 Fats and oils ............................................................ 130
11.1 Introduction........................................................ 130
11.2 Function of fats in biscuits ......................................... 131
Contents ix
11.3 Quality and handling problems of fats .............................. 132
11.4 Chemistry and physical properties of fats ........................... 133
11.5 Tailor-made and speciality fats ..................................... 140
11.5.1 Fat replacers ................................................ 140
11.6 Fat in biscuit doughs ............................................... J4I
11.7 Fat in biscuit sandwich creams ..................................... 141
11.8 Fat in puff dough ................................................... 144
11.9 Fat as surface spray ................................................. 144
11.10 Quality control of fats .............................................. 145
11.11 Determining solid fat index by dilatometry ......................... 146
11.11.1 Apparatus ................................................. 146
11.11.2 Dilatation of fats completely liquid at 40°C ............... 146
11.11.3 Dilatation of fats with higher melting points .............. 148
11.12 Determination of slip melting point ................................. 149
11.13 Specification requirements for a fat or oil .......................... 149
11.14 References .......................................................... 150
11.15 Further reading ..................................................... 150
12 Emulsifiers (surfactants) and anti-oxidants ............................ 151
12.1 Introduction ......................................................... 151
12.2 Function of emulsifiers in biscuits .................................. 151
12.3 Types of compounds ................................................ 152
12.3.1 Lecithin .................................................... 152
12.3.2 Mono/diglycerides .......................................... 153
12.3.3 Polyglycerol esters ......................................... 154
12.3.4 Acid derivatives of monoglycerides ........................ 154
12.3.5 Propylene glycol esters ..................................... 154
12.3.6 Stearoyl lactylates .......................................... 155
12.3.7 Sucrose and sorbitol esters ................................. 155
12.4 Reduced fat biscuits ................................................ 156
12.5 General use of emulsifiers in biscuit doughs ........................ 157
12.6 Application help .................................................... 158
12.7 Anti-oxidants ....................................................... 159
12.8 References .......................................................... 159
12.9 Further reading ..................................................... 160
13 Milk products and egg .................................................. 161
13.1 Introduction ......................................................... 161
13.2 Milk and milk products ............................................. 161
13.2.1 Function and use of milk products in biscuits .............. 162
13.2.2 Fresh milk .................................................. 163
13.2.3 Full cream milk powder .................................... 164
13.2.4 Skimmed milk powder ..................................... 164
13.2.5 Evaporated or condensed milks............................. 164
13.2.6 Butter and butter oil ........................................ 165
13.2.7 Cheese and cheese powder ................................. 166
13.2.8 Wheypowder .............................................. 166
13.2.9 Other milk products ........................................ 167
13.3 Egg ................................................................. 167
x Contents
13.4 References ......................................................... 168
13.5 Further reading ..................................................... 168
14 Dried fruits and nuts ................................................... 169
14.1 Introduction ........................................................ 169
14.2 Dried grapes ........................................................ 170
14.2.1 Currants .................................................... 170
14.2.2 Thompson seedless raisins and sultanas .................... 171
14.3 Other dried fruits used in biscuits .................................. 173
14.3.1 Dates ....................................................... 173
14.3.2 Glace cherries .............................................. 173
14.3.3 Crystallised or candied ginger .............................. 173
14.3.4 Crystallised or candied peel ................................ 173
14.4 Fruit pastes and syrups ............................................. 174
14.5 Tree nuts ........................................................... 174
14.5.1 Coconut .................................................... 174
14.5.2 Hazelnuts .................................................. 175
14.5.3 Walnuts and pecans ........................................ 175
14.5.4 Almonds ................................................... 175
14.5.5 Other nuts .................................................. 176
14.5 Peanuts, Arachis or ground nut ..................................... 176
14.6 Anaphylatic shock .................................................. 176
14.7 References ......................................................... 176
14.8 Further reading ..................................................... 176
15 Yeast and enzymes ..................................................... 177
15.1 Introduction ........................................................ 177
15.2 Yeast ............................................................... 177
15.3 Enzymes ........................................................... 179
15.3.1 Function and use of enzymes in biscuits ................... 180
15.4 References ......................................................... 182
16 Flavours, spices and flavour enhancers ................................ 183
16.1 Introduction ........................................................ 183
16.2 Sources and types of flavours ...................................... 183
16.2.1 Spices and herbs ........................................... 184
16.2.2 Essential oils ............................................... 184
16.2.3 Oleo resins ................................................. 184
16.2.4 Synthetic flavours - GRAS ................................ 185
16.2.5 Other flavouring substances ................................ 185
16.2.6 Form of the flavouring material ............................ 185
16.3 Suitability of a flavour material .................................... 185
16.4 Flavouring of biscuits .............................................. 186
16.4.1 Adding flavours to dough .................................. 186
16.4.2 Flavours applied after baking .............................. 186
16.4.3 Flavours in cream and jams ................................ 187
16.5 Flavour enhancers .................................................. 187
16.6 Storage of flavours and quality control ............................. 188
16.7 References ......................................................... 188
Contents xi
17 Additives ............................................................... j 89
17.1 Introduction ......................................................... 189
17.2 Common salt (sodium chloride, NaCl) .............................. ] 90
17.3 Leavening agents ................................................... 191
17.3.1 Sodium bicarbonate (baking soda) NaHCO3 191
17.3.2 Acidulants and acids ....................................... 192
17.3.3 Ammonium bicarbonate (Vol) (NH4)HCO3 ................. 193
17.4 Processing aids ..................................................... 194
17.4.1 Water ....................................................... 194
17.4.2 Sodium metabisulphite (or pyrosulphite), SMS, Na2S2Os .. 197
17.5 Food acids .......................................................... 197
17.6 Colours ............................................................. 198
17.7 Artificial sweeteners ................................................ 199
17.8 References .......................................................... 199
17.9 Further reading ..................................................... 200
18 Chocolate and cocoa .................................................... 201
18.1 Introduction ......................................................... 201
18.2 Flavour of chocolate ................................................ 202
18.3 Chocolate viscosity ................................................. 203
18.4 Cocoa butter, cocoa butter equivalents and hard butters ............ 204
18.5 Definitions of cocoa and chocolate products ........................ 205
18.5.1 USA definitions ............................................ 206
18.6 Types of chocolate ................................................. 206
18.7 Supply and storage of chocolate .................................... 207
18.8 Chocolate drops and chips .......................................... 207
18.9 Cocoa ............................................................... 208
18.10 Handling of chocolate and chocolate chips ......................... 209
18.11 Compound chocolate ............................................... 209
18.12 Carobpowder ....................................................... 210
18.13 References .......................................................... 210
18.14 Further reading ..................................................... 210
19 Packaging materials .................................................... 211
19.1 Introduction ......................................................... 211
19.2 Moisture-proof flexible films ....................................... 213
19.2.1 Regenerated cellulose films ................................ 214
19.2.2 Plastic films ................................................ 214
19.2.3 Aluminium foil ............................................. 215
19.2.4 Metallised films ............................................ 216
19.2.5 Laminates .................................................. 216
19.2.6 Pressure sealing, cold sealing ............................... 216
19.3 Papers, trays and boards within packs .............................. 216
19.4 Overwraps and cases for transportation and storage ................ 217
19.4.1 Cartons ..................................................... 217
19.4.2 Multipacks ................................................. 218
19.4.3 Fiberites, outer cases ....................................... 218
19.4.4 Shrinkwraps ................................................ 218
19.4.5 Display cases ............................................... 218
xii Contents
19.5 Storage of packaging materials ..................................... 219
19.6 Converting ......................................................... 219
19.7 Reference .......................................................... 219
19.8 Further reading and useful addresses ............................... 219
PART III TYPES OF BISCUITS
20 Classification of biscuits ................................................ 221
20.1 Introduction ........................................................ 221
20.2 Classification based on enrichment of the formulation ............. 222
20.3 Conversion tables .................................................. 228
20.4 Reference .......................................................... 228
20.5 Further reading ..................................................... 228
21 Cream crackers ......................................................... 229
21.1 History and introduction to cream crackers ......................... 229
21.1.1 Origins ..................................................... 229
21.1.2 Position of cream crackers amongst other crackers ......... 229
21.2 Mixing and fermentation of cream cracker doughs ................. 230
21.2.1 Sponge and dough method ................................. 233
21.2.2 All-in dough ............................................... 233
21.2.3 Short fermentation dough .................................. 234
21.2.4 Continuous liquid fermentation ............................ 234
21.2.5 Dough handling ............................................ 235
21.2.6 Flour strength and fat type ................................. 235
21.3 Dough piece forming ............................................... 235
21.3.1 Sheeting of cracker dough ................................. 235
21.3.2 Dough brake method ....................................... 236
21.3.3 Mechanical laminators ..................................... 237
21.3.4 Final gauging and cutting .................................. 238
21.4 Baking of cream crackers .......................................... 239
21.5 Yields from fermented doughs ..................................... 241
21.6 References ......................................................... 241
21.7 Further reading ..................................................... 241
22 Soda crackers ........................................................... 242
22.1 Introduction ........................................................ 242
22.2 Dough preparation .................................................. 242
22.3 Outline of typical soda cracker manufacturing techniques .......... 244
22.4 References ......................................................... 246
23 Savoury or snack crackers ............................................. 247
23.1 General description ................................................. 247
23.2 Manufacturing technology .......................................... 247
23.3 Post-oven oil spraying .............................................. 249
23.4 Further reading ..................................................... 250
24 Matzos and water biscuits .............................................. 251
24.1 Matzos ............................................................. 251
Contents xiii
24.2 Water biscuits ...................................................... 251
24.3 Typical recipes ..................................................... 252
25 Puff biscuits ............................................................. 253
25.1 General description ................................................. 253
25.2 Puff dough preparation ............................................. 254
25.3 Baking of puff biscuits ............................................. 256
25.4 Puff biscuit production techniques .................................. 257
25.5 References .......................................................... 257
26 Hard sweet, semi-sweet and Garibaldi fruit sandwich biscuits ....... 258
26.1 General description of this group of biscuits ........................ 258
26.2 Ingredients and recipes ............................................. 259
26.3 Dough mixing ...................................................... 261
26.4 Mixer instrumentation .............................................. 264
26.5 Dough piece forming ............................................... 264
26.6 Instrumentation of the forming machine ............................ 268
26.7 Baking .............................................................. 268
26.8 Flavouring of biscuits ............................................... 269
26.9 Cooling and handling of biscuits ................................... 269
26.10 Continental semi-sweet biscuits ..................................... 270
26.11 Garibaldi or fruit sandwich biscuits ................................. 270
26.12 References .......................................................... 271
27 Short dough biscuits .................................................... 274
27.1 Description of the group ............................................ 274
27.2 Recipes and ingredients ............................................. 275
27.3 Dough mixing ...................................................... 276
27.4 Dough piece forming ............................................... 278
27.5 Instrumentation of the forming machine ............................ 280
27.6 Baking .............................................................. 280
27.7 Factors affecting dough piece spread during baking ................ 282
27.8 References .......................................................... 283
27.9 Further reading ..................................................... 284
28 Deposited soft dough and sponge drop biscuits ........................ 285
28.1 Description of deposited biscuits ................................... 285
28.1.1 Ingredients ................................................. 285
28.1.2 Doughmixing .............................................. 286
28.1.3 Dough piece forming ....................................... 286
28.1.4 Baking ..................................................... 286
28.1.5 Biscuit handling and packaging ............................ 287
28.2 Description of sponge batter drops ................................. 287
28.2.1 Sponge batter mixing and depositing ....................... 287
28.2.2 Baking of sponge drops .................................... 288
28.2.3 Secondary processing ....................................... 288
28.3 Typical recipes ..................................................... 288
28.3.1 Deposited biscuits .......................................... 288
28.3.2 Spongedrops ............................................... 289
xiv Contents
29 Wafer biscuits .......................................................... 290
29.1 Introduction ........................................................ 290
29.2 The wafer oven or wafer baker ..................................... 291
29.3 Wafer sheet production ............................................. 293
29.4 Batter mixing ....................................................... 296
29.5 Batter handling ..................................................... 296
29.6 Batter deposition and baking ....................................... 297
29.6.1 Plate gap setting ........................................... 297
29.6.2 Volume of batter ........................................... 298
29.6.3 Batter viscosity ............................................ 298
29.6.4 Plate closure speed ......................................... 298
29.6.5 Steam venting .............................................. 298
29.6.6 Baking speed ............................................... 299
29.7 Sheet handling, creaming and cutting .............................. 299
29.7.1 Dry sheet handling ......................................... 299
29.7.2 Conditioning of wafers ..................................... 300
29.7.3 Cream sandwiching ........................................ 301
29.7.4 Book building ............................................ 302
29.7.5 Cooling .................................................... 302
29.7.6 Cutting ..................................................... 302
29.8 Process control of wafer production ................................ 302
29.8.1 Wafer sheet weights and moistures ........................ 302
29.8.2 Wafer plate adjustment procedure .......................... 304
29.9 Hollow rolled wafer sticks ......................................... 305
29.10 References ......................................................... 305
29.11 Further reading ..................................................... 306
30 Position of biscuits in nutrition ........................................ 307
30.1 Introduction ........................................................ 307
30.2 Nutrition for normal people ........................................ 308
30.3 Biscuits for people with intolerances and special needs ............ 309
30.4 Biscuits for people with chosen and perceived needs ............... 310
30.4.1 Vegetarians ................................................ 310
30.4.2 Vitamin enrichment ........................................ 310
30.4.3 Biscuits for babies ......................................... 310
30.4.4 Diabetics ................................................... 310
30.4.5 Religious demands ......................................... 311
30.4.6 Fat and sugar reduced biscuits ............................. 311
30.5 Labelling and nutritional claims .................................... 312
30.6 References and further reading ..................................... 312
31 Miscellaneous biscuit-like products .................................... 314
31.1 Introduction ........................................................ 314
31.2 Products that are made on a type of biscuit plant .................. 314
31.2.1 Crispbread ................................................. 314
31.2.2 Yeastless sausage rusk ..................................... 316
31.2.3 Cereal bars ................................................. 316
31.2.4 Pizza bases ................................................. 317
31.2.5 Wafer dough drops ......................................... 318
Contents xv
31.2.6 Lebkuchen .................................................. 318
31.2.7 Pretzels ..................................................... 319
31.2.8 Baked snacks ............................................... 319
31.2.9 Dog biscuits ................................................ 319
31.3 Products that are not made on conventional biscuit plant ........... 320
31.3.1 Extrusion products .......................................... 320
31.3.2 Toasts ...................................................... 321
31.4 References .......................................................... 321
PART IV BISCUIT PRODUCTION PROCESSES AND EQUIPMENT
32 Bulk handling and metering of ingredients ............................ 323
32.1 Introduction ......................................................... 323
32.2 Bulk handling ...................................................... 323
32.2.1 Forms of bulk delivery to the factory ...................... 324
32.2.2 Advantages of bulk handling ............................... 324
32.2.3 Disadvantages of bulk handling ............................ 324
32.3 Some technical aspects of bulk handling ........................... 325
32.3.1 Flour ....................................................... 325
32.3.2 Sugar and syrups ........................................... 326
32.3.3 Fats and oils ................................................ 327
32.3.4 Chocolate and chocolate coatings .......................... 328
32.3.5 Other materials ............................................. 328
32.3.6 Stock control in bulk silos and tanks ....................... 328
32.4 Process control in bulk storage ..................................... 328
32.5 Metering of ingredients to mixers .................................. 329
32.5.1 Manual weighing ........................................... 329
32.5.2 Weighing-in ................................................ 329
32.5.3 Loss-in-weight .............................................. 331
32.5.4 Weighing the mixer ........................................ 332
32.5.5 Loss-in-weight metering for continuous mixers ............. 333
32.5.6 Water metering ............................................. 333
32.6 References .......................................................... 334
33 Mixing and premises ................................................... 335
33.1 Introduction ......................................................... 335
33.1.1 Dough consistency ......................................... 335
33.2 General conditions for mixing ...................................... 336
33.2.1 Blending and dispersion .................................... 337
33.2.2 Dissolution of a solid in a liquid ........................... 338
33.2.3 Kneading ................................................... 339
33.2.4 Blending in a developed dough ............................. 339
33.2.5 Temperature change ........................................ 339
33.2.6 Discharge of the dough ..................................... 340
33.3 Process control and instrumentation of mixers ...................... 340
33.4 Considerations in the selection of a mixer .......................... 342
33.5 Types of mixer available for biscuit doughs ........................ 342
33.5.1 Batch mixers ............................................... 343
33.5.2 Continuous mixers .......................................... 345
xvi Contents
33.6 Integrated mixing schemes in the future ............................ 346
33.7 Premixes ........................................................... 347
33.8 References ......................................................... 350
33.9 Further reading ..................................................... 350
34 Sheeting, gauging and cutting .......................................... 351
34.1 Principles ........................................................... 351
34.2 Sheeters ............................................................ 353
34.3 Gauge rolls ......................................................... 356
34.4 Multiple-roller gauging units ....................................... 358
34.5 Dough relaxation units ............................................. 359
34.6 Cutting ............................................................. 359
34.7 Cutter scrap dough handling ........................................ 363
34.8 Dough piece garnishing and panning ............................... 364
34.9 Control of biscuit cutting machines ................................ 364
34.10 Operator maintenance requirements ................................ 365
34.11 Further reading ..................................................... 365
35 Laminating .............................................................. 366
35.1 Principles and techniques of laminating ............................ 366
35.2 Types of automatic laminator ...................................... 367
35.2.1 Vertical laminator with continuous lapper and one sheeter .. 367
35.2.2 Vertical laminator with continuous lapper and two
sheeters ...................................................... 368
35.2.3 Horizontal laminators ...................................... 368
35.2.4 Cut sheet laminators ....................................... 369
35.3 Is laminating really necessary? ..................................... 370
35.4 Process control during laminating .................................. 372
35.5 Further reading ..................................................... 373
36 Rotary moulding ........................................................ 374
36.1 Introduction ........................................................ 374
36.2 General description of the rotary moulding machine ............... 375
36.3 Formation of the dough piece ...................................... 377
36.4 Dough piece weight control ........................................ 382
36.5 Differential speeds of moulding roller and extraction roller ........ 382
36.6 Common difficulties that may be encountered with rotary
moulders ............................................................. 383
36.7 Instrumentation of a rotary moulder ................................ 384
36.8 Disadvantages of a rotary moulder ................................. 385
36.9 Soft dough rotary moulder and Rotodepositor ...................... 385
36.10 Printing on dough pieces ........................................... 387
36.11 Reference .......................................................... 387
36.12 Further reading ..................................................... 387
37 Extruding and depositing .............................................. 388
37.1 Introduction ........................................................ 388
37.2 General description of extruding and depositing machines for
doughs ............................................................... 388
Contents xvii
37.3 Process control of extruded and deposited biscuits ................. 391
37.4 Sponge batter drops and lady finger biscuits ........................ 393
37.5 Further reading ..................................................... 394
38 Baking ................................................................... 395
38.1 Introduction ......................................................... 395
38.2 Changes to the dough piece during baking ......................... 397
38.2.1 Development of structure ................................... 397
38.2.2 Reduction of moisture ...................................... 401
38.2.3 Colour changes ............................................. 402
38.3 Oven conditions .................................................... 403
38.4 Typical baking profiles ............................................. 404
38.4.1 Crackers formed by lamination or by aeration with
chemicals ................................................... 405
38.4.2 Hard sweet types ........................................... 405
38.4.3 Short dough types with low fat and sugar levels ........... 406
38.4.4 Short doughs with high fat and sugar. Most wire cut and
deposited types ............................................. 406
38.5 Types of oven ...................................................... 407
38.5.1 Main types of biscuit oven-heating systems ................ 408
38.5.2 Extended use of electricity for baking ...................... 411
38.6 Preparation and care of oven bands ................................. 412
38.6.1 Preparing a new band ...................................... 412
38.6.2 Greasing of oven bands to prevent sticking ................ 412
38.6.3 Cleaning of oven bands .................................... 413
38.6.4 General care of bands ...................................... 413
38.7 Measurement and control in baking ................................ 414
38.8 Post-oven oil spraying .............................................. 415
38.9 References .......................................................... 416
38.10 Further reading ..................................................... 416
39 Biscuit cooling and handling ........................................... 417
39.1 Introduction ......................................................... 417
39.2 Checking ........................................................... 417
39.3 Methods and speeds of cooling ..................................... 418
39.4 Biscuit handling prior to packaging ................................. 421
39.4.1 Oven stripper ............................................... 421
39.4.2 Cooling conveyors .......................................... 421
39.4.3 Stacking machine ........................................... 421
39.4.4 Packing table ............................................... 425
39.4.5 Lane adjustments ........................................... 425
39.4.6 Process control considerations .............................. 426
39.4.7 Special provisions for biscuit handling ..................... 426
39.5 References .......................................................... 426
40 Secondary processing ................................................... 427
40.1 General considerations .............................................. 427
40.2 Sandwich creams ................................................... 428
40.2.1 Types of creamed products ................................. 428
xviii Contents
40.2.2 Composition of the cream .................................. 430
40.2.3 Methods of cream application .............................. 432
40.2.4 Mixing and handling of creams ............................ 435
40.2.5 Creamed biscuit cooling ................................... 436
40.2.6 Splitting of creamed sandwiches ........................... 436
40.3 Icing ............................................................... 437
40.3.1 Methods of application of icing ............................ 437
40.3.2 Composition of the icing ................................... 438
40.3.3 Drying of the icing ......................................... 438
40.4 Jams, jellies, caramels and marshmallows .......................... 439
40.4.1 Water activity, Aw, and its importance for biscuits ........ 439
40.4.2 Jams and jellies ............................................ 442
40.4.3 Caramel .................................................... 445
40.4.4 Marshmallow .............................................. 446
40.5 Chocolate and chocolate-flavoured coatings ........................ 447
40.5.1 Tempering ................................................. 447
40.5.2 Enrobing ................................................... 451
40.5.3 Chocolate garnishing and decorating ....................... 453
40.5.4 Chocolate pick-up weight-control procedures .............. 453
40.5.5 Chocolate moulding ........................................ 453
40.5.6 Conditioning of biscuits and wafers before enrobing or
moulding ................................................... 454
40.5.7 Cooling .................................................... 454
40.5.8 Handling and storage of chocolate biscuits ................. 455
40.5.9 Chocolate chips ............................................ 456
40.6 References ......................................................... 456
41 Packaging and storage .................................................. 458
41.1 Introduction ........................................................ 458
41.2 Functions of a pack ................................................ 459
41.3 Types of primary packages ......................................... 460
41.4 Collation and feeding to wrapping machines ....................... 463
41.5 Biscuit size variations .............................................. 465
41.5.1 Crackers and semi-sweet types of biscuits ................. 465
41.5.2 Rotary moulded and sheeted and cut short dough types ___ 466
41.5.3 Extruded, deposited and wire cut short dough types ....... 466
41.6 Post-wrapping operations ........................................... 467
41.7 Process and quality control ......................................... 467
41.7.1 Pack weights ............................................... 468
41.7.2 Seal qualities ............................................... 469
41.7.3 Pack appearance ........................................... 471
41.7.4 Pack coding ................................................ 471
41.7.5 Broken and sub-standard biscuits, flavour and texture ..... 471
41.7.6 Foreign matter in biscuits .................................. 472
41.8 Storage ............................................................. 472
41.9 Further reading ..................................................... 473
42 Recycling, handling and disposal of waste materials .................. 474
42.1 Management of waste .............................................. 474
Contents xix
42.2 Sources of waste materials .......................................... 475
42.2.1 Sources producing significant quantities of waste .......... 475
42.2.2 Sources which usually produce less significant amounts of
waste ....................................................... 475
42.3 Estimating the size of the problem ................................. 475
42.4 Recycling ........................................................... 476
42.5 Disposal of waste materials which are not recycled ................ 477
PART V SUPPLIERS PRESENTATIONS
Index ....................................................................... 493
|
| any_adam_object | 1 |
| author | Manley, Duncan J. R. |
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie |
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| spelling | Manley, Duncan J. R. Verfasser aut Technology of biscuits, crackers and cookies Duncan Manley 3. ed. Boca Raton [u.a.] CRC Pr. [u.a.] 2000 XXVII, 499 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead publishing in food science and technology Biscuits Craquelins Galletas Cookies Crackers Keksherstellung (DE-588)4279604-0 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Keksherstellung (DE-588)4279604-0 s DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009196989&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Manley, Duncan J. R. Technology of biscuits, crackers and cookies Biscuits Craquelins Galletas Cookies Crackers Keksherstellung (DE-588)4279604-0 gnd |
| subject_GND | (DE-588)4279604-0 (DE-588)4143413-4 |
| title | Technology of biscuits, crackers and cookies |
| title_auth | Technology of biscuits, crackers and cookies |
| title_exact_search | Technology of biscuits, crackers and cookies |
| title_full | Technology of biscuits, crackers and cookies Duncan Manley |
| title_fullStr | Technology of biscuits, crackers and cookies Duncan Manley |
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| title_short | Technology of biscuits, crackers and cookies |
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| topic | Biscuits Craquelins Galletas Cookies Crackers Keksherstellung (DE-588)4279604-0 gnd |
| topic_facet | Biscuits Craquelins Galletas Cookies Crackers Keksherstellung Aufsatzsammlung |
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