Synopses & Reviews
This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.
About the Author
Duncan Manley is an internationally recognised authority in the complex field of biscuit technology. During thirty years of experience in the biscuit, cookie and cracker industries, Manley has worked in eighty factories in over thirty countries; amassing a wealth of experience in development, production efficiency and training under widely varying conditions. He now runs his own company, Duncan Manley Ltd, which provides consultancy services to the biscuit and food industries.
Table of Contents
Introduction
- Vocational qualifications
Background to the biscuit industry
- What are biscuits?
- How are biscuits made?
- How a factory is arranged
- What your company requires from the factory
- Ingredient storage areas
- Your contribution when working with ingredients
Hygiene and safety aspects
- Safety of food products
- Sources of contamination
- Safety for people
Problem solving
- Introduction
- Process audit record
- Control Philosophy
Types of biscuit dough
- Introduction
- 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
- Introduction
- handling ingredients
- Ingredients that should be dispersed before mixing commences
- Communication and recording changes
- Troubleshooting
Handling dough after mixing
- Removal from the mixer
- Standing the dough
- Removal of the dough from the tub
- Troubleshooting
Care, maintenance and cleaning of machinery
- Care
- Cleaning of mixers
- Maintenance