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دانلود کتاب Biscuit, Cookie and Cracker Process and Recipes
دانلود کتاب فرآیند و دستور پخت بیسکویت، کوکی و کراکر
مشخصات کتاب
Biscuit, Cookie and Cracker Process and Recipes
ویرایش: 1
نویسندگان: Glyn Barry Sykes. Iain Davidson
سری:
ISBN (شابک) : 0128205989, 9780128205983
ناشر: Academic Pr
سال نشر: 2020
تعداد صفحات: 231
زبان: English
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود)
حجم فایل: 14 مگابایت
قیمت کتاب (تومان) : 44,000
در صورت تبدیل فایل کتاب Biscuit, Cookie and Cracker Process and Recipes به فرمت های PDF، EPUB، AZW3، MOBI و یا DJVU می توانید به پشتیبان اطلاع دهید تا فایل مورد نظر را تبدیل نمایند.
توجه داشته باشید کتاب فرآیند و دستور پخت بیسکویت، کوکی و کراکر نسخه زبان اصلی می باشد و کتاب ترجمه شده به فارسی نمی باشد. وبسایت اینترنشنال لایبرری ارائه دهنده کتاب های زبان اصلی می باشد و هیچ گونه کتاب ترجمه شده یا نوشته شده به فارسی را ارائه نمی دهد.
توضیحاتی در مورد کتاب فرآیند و دستور پخت بیسکویت، کوکی و کراکر
فرآیند و دستور پخت بیسکویت، کوکی و کراکر: مرجعی کاربردی برای طیف گسترده ای از دستور العمل ها و اطلاعات تولید کراکر، کراکر میان وعده، بیسکویت نیمه شیرین، خمیرهای کوتاه، کوکی ها و بیسکویت های ساندویچی. این دستور العمل ها در اروپا، آسیا، استرالیا، آمریکای شمالی و آمریکای جنوبی توسعه یافته اند. این کتاب با توضیحی در مورد فرآیند تولید و فرمولاسیون، اطلاعات دسترسی آسانی را برای توسعه بیسکویت ها، کوکی ها و کراکرهای جدید برای بازارهای بین المللی ارائه می دهد.
همه جزئیات فرآیند، فرمول ها، اطلاعات فنی بر اساس یادداشت ها و پرونده های گلین سایکس فقید. گلین در طول عمر کاری خود در صنعت پخت بیسکویت، با همکاری با بیش از پنجاه تولید کننده بیسکویت در سرتاسر جهان، تجربه گسترده ای به دست آورد. خانواده گلین سایکس اطلاعات کتاب جدید را در دسترس قرار داده است، که مرجع ارزشمندی برای متخصصان صنعت پخت بیسکویت و دانشجویان در زمینه فناوری مواد غذایی است.
- شامل بیش از 200 دستور غذا و تصویر است. برای نشان دادن روند ساخت کراکر، بیسکویت نیمه شیرین، بیسکویت خمیر کوتاه و کلوچه
- دستورالعمل های عملی را به عنوان پایه ای برای توسعه محصولات با استفاده از مواد اولیه و تجهیزات تولید محلی در دسترس ارائه می کند< /li>
- بینشی از تجربه طولانی در صنعت نانوایی در سراسر جهان ارائه می دهد
توضیحاتی درمورد کتاب به خارجی
Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets.
All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field.
- Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies
- Presents practical recipes as the basis for development of products using locally available ingredients and production equipment
- Provides insight from long experience in the baking industry world-wide
فهرست مطالب
Cover Biscuit, Cookie and Cracker Process and Recipes Copyright Biographies Glyn Barry Sykes (1946-2015) Iain Davidson, Director Baker Pacific Ltd. Baker Pacific Ltd. Acknowledgements Introduction 1 Crackers Soda and saltine crackers Description Product specification Recipe 1.1.1 Critical ingredients Mixing and fermentation Dough forming Baking Alternative oven band Cracker breaking Oil spray Formulations for soda and saltine crackers Recipe 1.1.2 Recipe 1.1.3 Recipe 1.1.4 Recipe 1.1.5 Recipe 1.1.6 Recipe 1.1.7 Soda cracker with liquid ferment Cream crackers Description Product specification Ingredient list Recipe 1.2.1 Dough mixing on a horizontal high speed mixer Preparation of the fat/flour for dusting Lamination Baking Formulations for cream crackers Recipe 1.2.2 Recipe 1.2.3 Recipe 1.2.4 Recipe 1.2.5 Recipe 1.2.6 Recipe 1.2.7 Recipe 1.2.8 Recipe 1.2.9 Recipe 1.2.10 Recipe 1.2.11 Cream cracker recipes: Sponge and dough Recipe 1.2.12 Recipe 1.2.13 Recipe 1.2.14 Recipe 1.2.15 Recipe 1.2.16 Malkist crackers Description Malaysian crackers Butter coconut Description Product specification Formulation for butter coconut Recipe 1.4.1 Two stage mixing process on a horizontal mixer Stage 1 Stage 2 Standing time Forming Baking Glazing Cooling Puff crackers Description Product specification Ingredient list Formulation Recipe 1.5.1 Cornish Wafer type crackers Description Product specification Ingredient list Formulation Recipe 1.6.1 Mixing Stage 1 Stage 2 Standing time Forming Baking Water biscuits Description Product specification Ingredient lists Formulation Recipe 1.7.1 Mixing Forming Baking Formulations for water biscuits Recipe 1.7.2 Recipe 1.7.3 (unfermented) Bath Oliver Description Ingredient list Product specification Wholemeal crackers Description Product specification Ingredient lists Recipe 1.9.1 Mixing Forming Baking Salt sprinkler and oil spray Formulations for wholemeal and rye crackers Recipe 1.9.2 Recipe 1.9.3 Crispbread Description Product specification Ingredient list Formulations for crispbread Recipe 1.10.1 Recipe 1.10.2 Mixing Stage 1 Stage 2 Stage 3 Standing time Forming Baking 2 Snack crackers `Ritz type snack cracker Description Product specification Ingredient list Formulation Recipe 2.1.1 Critical ingredients Mixing Standing time Forming Baking Oil spray Formulations for `Ritz type crackers Recipe 2.1.2 Recipe 2.1.3 Recipe 2.1.4 Recipe 2.1.5 Recipe 2.1.6 `Ritz chips `TUC type cracker Description Product specification Ingredient list Mixing Standing time Forming Baking Oil spray Formulations for `TUC type crackers Recipe 2.2.2 Recipe 2.2.3 Recipe 2.2.4 Recipe 2.2.5 Three layer crackers Description Product specification Formulations for three layer crackers Recipe 2.3.1 Alternative recipes Recipe for outer dough 2.3.1 Recipe for outer dough 2.3.2 Recipe for inner dough Critical ingredients Mixing Standing time Forming Forming with the cut sheet laminator Baking Cheese crackers Description Product specification Ingredient list Formulations for cheese crackers Recipe 2.4.1 Recipe 2.4.2 Recipe 2.4.3 Recipe 2.4.4 Recipe 2.4.5 cheese straws Vegetable and herb crackers Description Product specification Ingredient list Formulation for vegetable and herb crackers Recipe 2.5.1 Critical ingredients Alternative formulations Mixing Standing time Forming Baking Oil spray Formulations for vegetable and herb crackers Recipe 2.5.2 Recipe 2.5.3 Recipe 2.5.4 Sesame crackers Description Product specification Ingredient list: Poppy seed and sesame crackers Ingredient list: Poppy snack Formulations for sesame crackers Recipe 2.6.1 Critical ingredients Alternative recipes Process: Recipe (1) Mixing Standing time Forming Sesame seed application Baking Formulation for sesame cracker Recipe 2.6.2 Wheat crackers Description Ingredient lists Formulations for wheat crackers Recipe 2.7.1 Recipe 2.7.2 Oyster crackers Description Formulations for oyster crackers Recipe 2.8.1 Recipe 2.8.2 Fish type snack crackers Description Ingredient list Formulation for fish type snack crackers Recipe 2.9.1 Bacon snacks Description Formulation for bacon snacks Recipe 2.10.1 Oil spray Potato chips (baked and fried) Description Ingredient list Formulation: Recipe 2.11.1 (baked) Mixing Forming Baking Formulations for potato snacks Recipe 2.11.2 (baked and fried) Recipe 2.11.3 (baked and fried) Recipe 2.11.4 (baked and fried) Recipe 2.11.5 Munchies potato snacks Description Formulation for munchies Recipe 2.12.1 Mixing Standing time Forming Baking Vanilla snacks Description Product specification Formulation for vanilla snack Recipe 2.13.1 Little Hearts Description Formulation for Little Hearts Recipe 2.14.1 Mixing Forming Baking 3 Semi-sweet biscuits Semi-sweet biscuits Description Critical ingredients Mixing Forming Baking Cooling Marie, Maria Description Product specification Formulations for Marie Critical ingredients Recipe 3.2.1 Recipe 3.2.2 Recipe 3.2.3 Recipe 3.2.4 Recipe 3.2.5 Recipe 3.2.6 Golden Maria Description Product specification Formulations for Golden Maria Recipe 3.3.1 Recipe 3.3.2 Rich Tea Description Product specification Rich Tea Rich Tea Finger Ingredient list Formulations for Rich Tea Recipe 3.4.1 Recipe 3.4.2 Recipe 3.4.3 Recipe 3.4.4 Recipe 3.4.5 Recipe 3.4.6 Le Veritable Petit-Beurre Description Product specification Ingredient list Petit Beurre type biscuits Description Formulations for Petit Beurre type Recipe 3.6.1 Recipe 3.6.2 Tostada Description Product specification Ingredient list Formulations for Tostada type Recipe 3.7.1 Recipe 3.7.2 Nice Description Product specification Ingredient list Formulations for Nice Recipe 3.8.1 Recipe 3.8.2 Recipe 3.8.3 Arrowroot Description Product specification Ingredient list Formulation for arrowroot biscuits Recipe 3.9.1 Garibaldi biscuits Description Product specification Formulations Recipe 3.10.1 Critical ingredients Flour Currants Seedless raisins and sultanas Mixing Forming Currant spreader Wash-over Baking Cutting Cooling Formulations for Garibaldi Recipe 3.10.2 Recipe 3.10.3 Recipe 3.10.4 Gala fruit cookies Product specification Formulation Recipe 3.11.1 Mixing Forming Baking Harvest type Description Product specification Formulation Recipe 3.12.1 Mixing Forming Baking Café Noir type Description Ingredient list Product specification Formulation for Café Noir type Recipe 3.13.1 Morning Coffee Description Product specification Ingredient list Formulation for Morning Coffee Recipe 3.14.1 Animals Description Product specification Ingredient list Potato Biscuits Description Formulation Recipe 3.16.1 Mixing Forming Baking Cabin and Gem biscuits Description Formulations Recipe 3.17.1 Cabin Recipe 3.17.2 Gem Iced gem Description Formulation for iced gem Recipe 3.17.3 Hard tack biscuits, army biscuits Description Formulation Recipe 3.18.1 Recipe 3.18.2 4 Short dough biscuits Short dough biscuits Process for a moulded short dough biscuit: Glucose Description Product specification Formulation Recipe 4.1.1 Critical ingredients Mixing Standing time Rotary moulding Baking Cooling Formulations for glucose biscuits Recipe 4.1.2 Recipe 4.1.3 Digestive Description Product specification Ingredient list Formulations for digestive Recipe digestive 4.2.1 Recipe digestive 4.2.2 Recipe digestive 4.2.3 Recipe digestive 4.2.4 Recipe digestive 4.2.5 Recipe digestive 4.2.6 Recipe digestive 4.2.7 Recipe digestive 4.2.8 Recipe digestive 4.2.9 Recipe digestive 4.2.10 Recipe low fat digestive 4.2.11 Recipe homewheat type 4.2.12 Chocolate digestive Product specification Ingredient list Shortcake Description Product specification: Shortcake Formulations for shortcake Recipe 4.3.1 shortcake Recipe 4.3.2 butter shortcake Recipe 4.3.3 shortcake Recipe 4.3.4 shortcake Recipe 4.3.5 shortcake Product specification: Shorties Formulations for shorties Recipe 4.3.6 shorties Fruit shortcake Description Product specification Ingredients list Shortbread Description Specification: Shortbread fingers Specification: Shortbread bites Ingredient list Formulations for shortbread Recipe 4.5.1 Recipe 4.5.2 Abernethy Description Ingredient list Product specification Formulation for Abernethy type biscuits Recipe 4.6.1 Malted Milk Description Product specification Ingredient list Frollini Description Ingredient list Formulation for Frollini Recipe 4.8.1 Ginger biscuits Description Product specification Ingredient list 1 Ingredient list 2 Process Formulations for ginger biscuits Recipe 4.9.1 Recipe 4.9.2 Recipe 4.9.3 Recipe 4.9.4 Recipe 4.9.5 Recipe 4.9.6 Recipe 4.9.7 Cinnamon Crisp Description Formulation for Cinnamon Crisp Recipe 4.10.1 Windmill biscuits Description Ingredient list Formulations for windmill Recipe 4.11.1 Recipe 4.11.2 Chocolate fingers, finger biscuits Description Product specification Ingredient list Formulation for finger biscuits Recipe 4.12.1 Oaty biscuits Product specification Ingredient list 1 Ingredient list 2 Formulation for oat crisps Recipe 4.13.1 oat crisps Recipe 4.13.2 for oatmeal biscuits Vanilla cookie Description Formulation for vanilla cookie Recipe 4.14.1 Little Hearts Description Product specification Ingredient list 5 Cookies Chocolate chip cookies Description Product specification Ingredient list Ingredient list Formulation Recipe 5.1.1 Mixing Forming Baking Cooling Formulations Recipe 5.1.2 Recipe 5.1.3 Recipe 5.1.4 Recipe 5.1.5 Recipe 5.1.6 Recipe 5.1.7 Recipe 5.1.8 Recipe 5.1.9 Recipe 5.1.10 chocolate chip with nuts Recipe 5.1.11 Recipe 5.1.12 mini chocolate chip Recipe 5.1.13 mini chocolate chip Recipe 5.1.14 Recipe 5.1.15 Maryland type cookies Description Product specification Ingredient list Formulations for Maryland type cookie Recipe 5.2.1 Maryland type Recipe 5.2.2 Maryland type Recipe 5.2.3 Maryland type Oatmeal cookies Description Product specification for oat cookies Oat cookies ingredient list Oat and sultana cookies Product specification Ingredient list Formulations for oatmeal cookies Recipe 5.3.1 Recipe 5.3.2 Recipe 5.3.3 Recipe 5.3.4 (without oatmeal) Coconut cookies Formulations for coconut cookies Recipe 5.4.1 Recipe 5.4.2 Recipe 5.4.3 Recipe 5.4.4 Recipe 5.4.5 Recipe 5.4.6 Cookie varieties Description Peanut cookies Product specification Ingredient list Formulations for cookies Recipe 5.5.1 cookies with orange flavour Recipe 5.5.2 Recipe 5.5.3 butter rings Recipe 5.5.4 chocolate cookie Recipe 5.5.5 shortbread rout press Recipe 5.5.6 butter thins Recipe 5.5.7 fruit cookie Recipe 5.5.8 butter pecans Recipe 5.5.9 fruit cookie Infant rusk Description Product specifications Formulations for infant rusks Recipe 5.6.1 Recipe 5.6.2 Mixing Standing time Forming Baking Alternative shapes 6 Danish butter cookies Description Product specifications and formulations Swirl cookie Recipe 6.2.1 swirl cookie Pretzel Recipe 6.2 pretzel Vanilla cookie Recipe 6.3 vanilla cookies Coconut and currant cookies Recipe 6.4 coconut and currant cookies Chocolate chip cookies Recipe 6.5 chocolate chip cookies Production Mixing Forming Baking Cooling Packaging 7 Sandwich biscuits Cream sandwiches Description Product specification Ingredient list Formulations Recipe 7.1.1 biscuit base 1 Recipe 7.1.2 biscuit base 2 Cream processing Recipe 7.1.3 raspberry cream filling Biscuit sandwiching process Biscuit cream sandwich machines Cookie capper machines Sandwich cooling Biscuit sandwiches: Raspberry, orange, lemon, butter cream, vanilla cream Formulations Recipe 7.2.1 raspberry biscuit base Recipe 7.2.2 raspberry biscuit base Recipe 7.2.3 raspberry biscuit base Recipe 7.2.4 raspberry cream filling Recipe 7.2.5 lemon cream base Recipe 7.2.6 lemon cream filling Recipe 7.2.7 orange cream base Recipe 7.2.8 orange cream base Recipe 7.2.9 orange cream Recipe 7.2.10 orange cream Recipe 7.2.11 orange cream Recipe 7.2.12 butter cream base Recipe 7.2.13 butter cream Recipe 7.2.14 vanilla cream Bourbon Description Product specification Ingredient list Formulations for Bourbon Recipe 7.3.1 Bourbon base 1 Recipe 7.3.2 Bourbon cream 1 Recipe 7.3.3 Bourbon base 2 Recipe 7.3.4 Bourbon cream 2 Recipe 7.3.5 Bourbon base 3 Recipe 7.3.6 Bourbon base 4 Cheese crackers Description Product specification Ingredient list Formulations Recipe 7.4.1 Recipe 7.4.2 Recipe 7.4.3 biscuit shells Recipe 7.4.4 cheese cream filling Chocolate alfajor Description Specification and formulation Product specification Recipe 7.5.1 alfajor biscuit (rotary moulded) Recipe 7.5.2. alfajor filling Recipe 7.5.3 alfajor coating Chocolate cookie sandwiches Description Ingredient list Product specification Formulations Recipe 7.6.1 cookie Recipe 7.6.2 chocolate cream Fudge and caramel cookies Product specification Formulation Recipe 7.7.1 fudge cookie Recipe 7.7.2 caramel cream Coconut sandwiches Formulations Recipe 7.8.1 coconut sandwich base 1 Recipe 7.8.2 coconut sandwich base 2 Recipe 7.8.3 coconut rout press dough Recipe 7.8.4 coconut base Recipe 7.8.5 coconut and oatmeal base Crunchy cookie creams Description Product specification Ingredient list 1 Ingredient list 2 Ingredient list 3 Formulations Recipe 7.9.1 ginger crunch base 1 Recipe 7.9.2 ginger crunch base 2 Recipe 7.9.3 ginger cream 1 Recipe 7.9.4 crunch base 4 Recipe 7.9.5 crunch base 5 Recipe 7.9.6 cream 2 Custard cream Description Product specification Ingredient list Formulations Recipe 7.10.1 custard cream base 1 Recipe 7.10.2 custard cream filling 1 Recipe 7.10.3 custard cream base 2 Recipe 7.10.4 custard cream filling 2 Recipe 7.10.5 custard cream base 3 Recipe 7.10.6 custard cream base 4 Recipe 7.10.7 custard cream filling 3 Fig bars Description Product specification Formulations Recipe 7.11.1 fig bar base 1 Recipe 7.11.2 fig bar base 2 Recipe 7.11.3 fig jam 1 Recipe 7.11.4 fig jam 2 Recipe 7.11.5 fig jam 3 Jaffa type cake Description Product specification Ingredient list Process Mixing for base cake Depositing Baking Cooling and jam depositing Formulations Recipe 7.12.1 cake base 1 Recipe 7.12.2 cake base 2 Recipe 7.12.3 jam Lemon puff Description Product specification Ingredient list Process based on product specification 2 Mixing Forming Baking Formulations Recipe 7.13.1 lemon puff Recipe 7.13.2 lemon cream Mint creams Description Formulations Recipe 7.14.1 Sandwich base Recipe 7.14.2 mint cream 1 Recipe 7.14.3 mint cream 2 Oreo type sandwiches Description Product specification Formulations Recipe 7.15.1 Oreo type base 1 Recipe 7.15.2 Oreo type base 2 Recipe 7.15.3 Oreo type cream Process Mix biscuit base on spindle mixer Forming Mix cream on spindle mixer Shortbread creams Description Formulations Recipe 7.16.1 shortbread base Recipe 7.16.2 shortbread cream Appendix 1. Ingredients: An introduction Flour Wheat flour Wheat gluten Starch Corn flour Oats Soya Sugars Sucrose Sugar specifications Glucose syrup Cane syrup 80% Invert syrup 70% Fructose syrup 80% Malt extract 80% Dough fats and oils Vegetable fats Butter Coconut oil Other ingredients Whole egg powder Lecithin Yeast (fresh) Ammonium bicarbonate (`vol) (NH4)HCO3 Sodium bicarbonate (`soda) NaHCO3 ACP-Acid calcium phosphate SAPP-Sodium acid pyrophosphate Salt (NaCl) SMS-Sodium metabisulphite Na2S2O5 Proteolytic enzyme MRP-Material recovered from production Bibliography Appendix 2. Biscuit, cookie and cracker manufacturers listed in Glyn Sykes notes provide a guide to his wide international experience ... Appendix 3. Galleries Photos of leading products Gallery 1 Crackers Gallery 2 Semi-sweet biscuits Gallery 3 Short dough biscuits Gallery 4 Cookies Gallery 5 Danish butter cookies Gallery 6 Sandwiches Index A B C D F G H I J L M N O P R S T V W Back Cover
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