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			 DUNCAN MANLEY LTD - CONSULTANTS TO THE BISCUIT AND FOOD INDUSTRY  
			BISCUIT, COOKIE AND CRACKER MANUFACTURING MANUALS 
			by Duncan Manley, Published by ELSEVIER LTD.  
			
				
					
						| MANUAL 1. INGREDIENTS | 
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						Types, Handling and uses in Biscuit Manufacture
						Contents: 
						
							- Background to the biscuit industry 
 
							- Hygiene and safety aspects 
 
							- Wheat flour and other cereals 
 
							- Sugars and syrups 
 
							- Fats, oils and butter 
 
							- Dairy products 
 
							- Dried fruit and nuts 
 
							- Enzymes 
 
							- Flavours and spice 
 
							- Chemicals 
 
							- Chocolate and cocoa 
 
						 
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						| MANUAL 2 BISCUIT DOUGHS  | 
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						Types, Mixing, Conditioning and Handling of doughs
						Contents: 
						
							- Background to the biscuit industry 
 
							- Hygiene and safety aspects 
 
							- Problem solving 
 
							- Mixing the dough 
 
							- Metering of ingredients into mixers 
 
							- Care, cleaning and maintenance of machinery 
 
						 
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						| MANUAL 3 BISCUIT DOUGH PIECE FORMING | 
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						Sheeting, gauging, cutting, laminating, rotary moulding, extruding, wire cutting and depositing.
						Contents: 
						
							- Background to the biscuit industry 
 
							- Hygiene and safety aspects 
 
							- Sheeting, gauging and cutting 
 
							- Laminating 
 
							- Rotary moulding 
 
							- Extruding, wire cutting and depositing 
 
							- Care, cleaning and maintenance of machinery 
 
						 
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						| MANUAL 4 BAKING AND COOLING OF BISCUITS | 
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						What happens in a baking oven, types of oven, post oven processing, cooling and handling requirements prior to packaging
						Contents: 
						
							- Background to the biscuit industry 
 
							- Hygiene and safety aspects 
 
							- Problem solving 
 
							- Types of oven and baking bands 
 
							- Principles of baking 
 
							- Post baking processes 
 
							- Process control of baking and troubleshooting 
 
							- Care, cleaning and maintenance of machinery 
 
						 
						  
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						| MANUAL 5 SECONDARY PROCESSING IN BISCUIT MANUFACTURING | 
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						Chocolate enrobing and moulding, sandwich creaming, icing, application of jam, marshmallow and caramel
						Contents: 
						
							- Chocolate and chocolate flavoured coatings 
 
							- Cream sandwiching 
 
							- Icing of biscuits 
 
							- Application of jam, jellies, marshmallow and caramel 
 
							- Care, cleaning and maintenance of machinery 
 
						 
						  
						  
						  
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						| MANUAL 6 BISCUIT PACKAGING AND STORAGE | 
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						Packaging materials, wrapping operations and biscuit storage
						Contents: 
						
							- Background to the biscuit industry 
 
							- Hygiene and safety aspects 
 
							- The function of biscuits packs 
 
							- Types of packaging materials 
 
							- Feeding biscuits into wrapping machines 
 
							- Biscuit handling and storage before packaging 
 
							- Storage and warehouse handling 
 
						 
						  
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