BISCUIT CRACKER AND COOKIE RECIPES FOR THE FOOD INDUSTRY

by Duncan Manley, Published by ELSEVIER LTD

Contents

1 CLASSIFICATION OF BISCUITS

• Classification based on enrichment of the recipe
• Classification based on method of dough piece formation

2 CONSIDERATIONS OF DOUGH CONSISTENCY

• What is dough consistency and why is it important?
• Why should consistencies of dough change?
• Can the dough water requirement be predicted?

3 BAKING TECHNIQUES

• Controlling heat in an oven
• Setting temperatures for baking

4 RECIPES FOR HARD DOUGHS

• Pizza, crispbread, pretzel
• Cream crackers, soda crackers, water biscuits
• Puff biscuits
• Savoury crackers
• Semisweet biscuits

RECIPES FOR MOULDED AND SHEETED SHORT DOUGHS

• Plain biscuits
• Biscuits for cream sandwiching
• Biscuits for other secondary processing
• Review of chemical use in the recipes of this group
• Secondary processes used for products of this group

RECIPES FOR EXTRUDED AND DEPOSITED DOUGHS

• Wire cut doughs
• Bars/rout press doughs
• Coextruded products
• Review of chemical use in the recipes of this group

RECIPES FOR SPONGE BISCUITS

• Recipes for sponge drop biscuits

RECIPES FOR WAFERS

• Recipes for wafer batters for flat sheets
• Types of wafers
• Secondary processes

RECIPES FOR SECONDARY PROCESSES

• Sweet and savoury creams
• Icing
• Jams, jellies and caramel
• Marshmallow
• Chocolate

RECIPES FOR DIETETIC BISCUITS

• Recipes based on exclusion or substitution of particular ingredients
• Recipes based on inclusion of particular ingredients
• Recipes based on reduction of fat, sugar and salt
• Labelling of dietetic biscuits

Appendix 1

• Glossary of ingredient terms

Appendix 2

• Conversion tables

Appendix 3

• Calculations of nutritional information

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