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Cookie and Cracker Technology

By: Samuel A. Matz, Matz

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Hardcover | 31 March 1993 | Edition Number 3

At a Glance

Hardcover
420 Pages

Edition Type
Revised

Dimensions(cm)
24.13 x 17.15 x 3.18

Hardcover

$249.75

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This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technical functions. It examines the ingredients used in cookies and crackers and how they function in doughs, batters, and finished products. It also discusses typical formulas and how variations affect finished product qualities. Other areas covered include product development, quality assurance and the legal responsibilities of technical managers.

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You Can Find This Book In

Non-Fiction Industry & Industrial Studies Manufacturing Industries Food Manufacturing & Related Industries Cooking, Food & Drink How to Cook & Recipe Books Desserts Baking, Cakes, Icing & Sugarcraft Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology

Ingredients
Ingredients Made from Wheat	p. 1
Flours from Grains Other Than Wheat	p. 11
Fats, Oils, Antioxidants, and Emulsifiers	p. 21
Sweeteners and Malt Syrup	p. 33
Water and Salt	p. 43
Leavening Agents and Yeast Foods	p. 53
Ingredients from Eggs and Milk	p. 63
Fruits, Nuts, and Vegetables	p. 73
Ingredients for Flavoring and Coloring	p. 83
Nutritional and Health Additives	p. 91
Incidental and Miscellaneous Ingredients	p. 99
Formulas and Processes
Principles of Biscuit Formulation	p. 107
Fermented Dough Products	p. 115
Cut and Embossed Biscuits	p. 123
Deposit and Wire-Cut Cookies	p. 131
Other Extruded Cookies	p. 139
Rotary Molded Cookies	p. 147
Sugar Wafers	p. 153
Specialty Cookies	p. 159
Formulating and Processing Dietetic Biscuits	p. 167
Particulate and Other Dry Adjuncts	p. 175
Water-Based Adjuncts for Biscuits	p. 183
Fat-Based Coatings and Fillings	p. 191
Equipment and Engineering
Receiving, Storing, and Transferring Ingredients	p. 199
Measuring Equipment	p. 207
Mixers and Mixing Principles	p. 219
Specialized Equipment for Fermented Doughs	p. 233
General Principles of Cookie Forming Equipment	p. 241
Sheeters, Gauging Rolls, and Laminating Equipment	p. 249
Extruding Equipment	p. 259
Molding Equipment	p. 270
Cutting Machines	p. 279
Ovens and the Principles of Baking	p. 287
Wafer Plants	p. 289
Applicaters for Adjuncts	p. 309
Auxiliary and Miscellaneous Equipment	p. 321
Packaging Materials and Equipment	p. 329
Other Technical Considerations
Computerization of Plant and Laboratory	p. 339
Sanitation and Safety	p. 351
Quality Assurance Operations	p. 361
Developing New Products	p. 377
Table of Contents provided by Blackwell. All Rights Reserved.

Cookie and Cracker Technology

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

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