Biscuit, Cracker, and Cookie Recipes for the Food Industry

Contents......Page 6
Preface......Page 10
1.1 How to use this book......Page 12
1.3 Dos and don’ts in recipe development......Page 15
References......Page 16
2.1 Introduction......Page 18
2.2 Classification based on enrichment of the recipe......Page 22
2.3 Classification based on method of dough piece formation......Page 28
Reference......Page 30
3.2 What is dough consistency and why is it important?......Page 32
3.3 Why should consistencies of dough change?......Page 34
3.4 Can the dough water requirement be predicted?......Page 35
4.1 Introduction......Page 38
4.2 Controlling heat in an oven......Page 39
4.3 Setting temperatures for baking......Page 40
Bibliography......Page 41
5.1 Introduction......Page 42
5.2 Pizza, crispbread and pretzel......Page 46
5.3 Cream crackers, soda crackers and water biscuits......Page 54
5.4 Puff biscuits......Page 64
5.5 Savoury or snack crackers......Page 68
5.6 Semisweet biscuits......Page 74
References......Page 86
6.1 Introduction......Page 88
6.2 Plain biscuits......Page 92
6.3 Biscuits for cream sandwiching......Page 102
6.4 Biscuits for other secondary processing......Page 104
6.5 Chemicals present in the recipes of this group......Page 106
Reference......Page 108
7.1 Introduction......Page 110
7.2 Wire-cut doughs......Page 112
7.3 Bars/rout press doughs......Page 116
7.4 Coextruded products......Page 118
7.5 Deposited doughs......Page 128
Reference......Page 132
8.1 Introduction......Page 134
8.2 Recipes for sponge drop biscuits......Page 135
9.1 Introduction......Page 138
9.2 Recipes for wafer batters for flat sheets......Page 139
9.3 Other types of wafer......Page 143
Reference......Page 144
10.1 Introduction......Page 146
10.2 Sweet and savoury biscuit creams......Page 148
10.3 Icing......Page 154
10.4 Jams, jellies and caramel......Page 156
10.5 Marshmallow......Page 161
10.6 Chocolate......Page 163
References......Page 164
11.1 Introduction......Page 166
11.2 Recipes based on exclusion or substitution of particular ingredients......Page 168
11.3 Recipes based on inclusion of particular ingredients......Page 174
11.4 Recipes based on reduction of fat, sugar and salt......Page 179
References......Page 183
Useful reading......Page 184
Cereal and starch ingredients......Page 186
Sugars and other sweeteners......Page 187
Fats......Page 188
Chemicals and aeration aids......Page 189
Other ingredients......Page 190
Appendix 2 Conversion tables......Page 192
Appendix 3 Calculations of nutritional information......Page 194
C......Page 198
S......Page 199
Y......Page 200