Biscuit, Cookie and Cracker Manufacturing Manuals By Manley

 

Biscuit, Cookie and Cracker Manufacturing Manuals
By Duncan Manley

6 Manuals Set

 

These manuals take the reader through the entire process from basic ingredients to packaging, wrapping and storage, looking at such issues as quality, safety, maintenance and trouble shooting. They are a useful set of guides full of practical tips for both expert and novice alike.

 

• A series of six stand-alone training manuals
• Essential for those working and training in the biscuit industry
• Address the key issues of quality, safety and reliability
• Each manual provides comprehensive coverage to a key subject are
• Ideal for in-house training schemes for operators and supervisors

Each manual provides a conveniently sized and innovative guide to its topic, full of practical advice on problem solving and troubleshooting drawn from over thirty years experience in the industry.

SET CONSISTS OF :

Manual 1 : Ingredients

 

Introduction

 

 

 

• Vocational qualifications

 

Background to the biscuit industry

 

 

 

• What are biscuits?
• How are biscuits made?
• How a factory is arranged
• What your company required from the factory
• Ingredient storage areas
• Your contribution when working with ingredients

 

Hygiene and safety aspects

 

 

 

• Safety of food products
• Sources of contamination
• Safety of people

 

Wheat flour and other cereals

 

 

 

• Wheat flour
• Oats
• Rye flour
• Starches
• Soya flour

 

Sugars and syrups

 

 

 

• Types of crystalling sugars
• Relative sweetness
• Types of syrup
• Uses and functions of sugar and syrups
• Importance of sucrose particle size
• Delivery and quality testing of sugars and syrups
• Storage and handling of sugars and syrups
• Other sweeteners

 

Fats, oils and butter

 

 

 

• Fats and oils
• Butter and butter oil
• Margarine
• Rancidity
• Bulk handling of fats
• Plasticized and boxed fat
• Sandwich cream fats
• Spray oil fats
• Use of emulsifiers and antioxidants

 

Dairy products

 

 

 

• Milk
• Full cream milk powder, FCMP
• Skimmed milk powder, SMP
• Evaporated milks
• Whey powder
• Cheese and cheese powder
• Butter and butter oil
• Use of milk products in biscuits
• Eggs

 

Dried fruit and nuts

 

 

 

• Dried grapes
• Other dried fruits used in biscuits
• Nuts

 

Yeast

 

Enzymes

 

 

 

• Safety aspect of handling proteinase enzymes

 

Flavors and spices

 

 

 

• Sources and types of flavor
• Spices and herbs
• Essential oils
• Oleo resins
• Syntbetic flavors-GRAS
• Other flavoring substances
• Form of the flavoring material
• Flavoring of biscuits
• Flavors applied after baking
• Flavors in creams and jams
• Flavor enhancers
• Storage and critical quality points

 

Chemicals

 

 

 

• Salt, sodium chloride
• Bakin soda, sodium bicarbonate, 'soda'
• Acid salts used as baking powders
• Acid salts
• Ammonium bicarbonate, 'Vol'
• Fruit acids
• Sodium metabisulphite, 'Natron'
• Emulsifiers

 

Chocolate and cocoa

 

 

 

• Types of chocolate
• Supply and storage of chocolate
• Chocolate drops, chips and chunks
• Chocolate flavored coatings
• Cocoa

 

Index

Manual 2 : Biscuit Doughs

 

Introduction

 

 

 

• Vocational qualifications

 

Background to the biscuit industry

 

 

 

• What are biscuits?
• How are biscuits made?
• How a factory is arranged
• What your company required from the factory
• Ingredient storage areas
• Your contribution when working with ingredients

 

Hygiene and safety aspects

 

 

 

• Safety of food products
• Sources of contamination
• Safety of people

 

Problem Solving

 

 Types of biscuit dough

 

 

 

• Developed doughs
• Short doughs and batters

 

Types of dough mixer

 

 

 

• What is required of a mixer?
• Biscuit dough mixers

 

Mixing the dough

 

 

 

• Production control considerations
• Dough consistency
• Troubleshooting

 

Metering of ingredients into mixers

 

 

 

• Handling ingredients
• Ingredients that should be dispersed before miding commences
• Communication and recording changes
• Troubleshooting

 

Handling dough after mixing

 

 

 

• Removal from the mixer
• Standing the dough
• Removal of dough from the tub
• Troubleshooting

 

Care, maintenance and cleaning of machinery

 

 

 

• Care
• Cleaning of mixers
• Maintenance

 

Index

 

Manual 3 : Biscuit Dough Piece Forming

 

Introduction  

Background to the biscuit industry

   Hygiene and safety aspects

 

Problem Solving

 

Laminating

 

Rotary moulding

  

Extruding, wire cutting and depositing

 

 

Care, Cleaning and maintenance of machinery

 

 

Index

Manual 4 : Baking and Cooling of Biscuits

 

Introduction

 

Background to the biscuit industry

 

Hygiene and safety aspects

 Problem Solving

 Laminating

 

Rotary moulding

 

Extruding, wire cutting and depositing

 

Care, Cleaning and maintenance of machinery

 

Index

Manual 5 : Secondary Processing in Biscuit manufacturing

 

Introduction

 

Background to the biscuit industry

 

Hygiene and safety aspects

 

 

Chocolate and chocolate flavored coatings

 

Cream sandwiching

 

Icing of biscuits

 Applications of jam, jellies, marshmallow and caramel

 

Care, cleaning and maintenance of machinery

 

Index

 

Manual 6 : Biscuit packaging and Storage

 

Introduction

 

 

 

Background to the biscuit industry

 

 

 

 

Hygiene and safety aspects

 

 

 

 

Function of biscuit packs

 

 

 

 

Types of packaging materials

 

 

 

 

Types of pack and associated wrapping machines

 

 

 

Feeding biscuits into wrapping machines

 

 

Biscuit handling and storage before packaging

 

 

Post-wrapping operations

 

 

Storage and warehouse handling

 

Care, cleaning and maintenance of machinery

 

 

 

 

Index