Biscuit, Cracker, and Cookie Recipes for the Food Industry

PREFACE
INTRODUCTION
How to use this book
Names of biscuit products
Do's and don'ts in recipe development
References
CLASSIFICATION OF BISCUITS
Introduction
Classification based on the enrichment of the recipe
Classification based on the method of dough piece formation
References
DOUGH CONSISTENCY
Introduction
What is dough consistency and why is it important?
Why should consistencies of dough change?
Can the dough water requirement be predicted?
BAKING TECHNIQUES
Introduction
Controlling heat in an oven
Setting temperatures for baking
Bibliography
RECIPES FOR HARD DOUGHS
Introduction
Pizza, crispbread and pretzel
Cream crackers, soda crackers and water biscuits
Puff biscuits
Savoury or snack crackers
Semisweet biscuits
References
RECIPES FOR SHORT DOUGHS
Introduction
Plain biscuits
Biscuits for cream sandwiching
Biscuits for other secondary processing
Chemicals present in the recipes of this group
Secondary processes used for products of this group
Reference
RECIPES FOR EXTRUDED AND DEPOSITED DOUGHS
Introduction
Wire-cut doughs
Bars/rout press doughs
Coextruded products
Deposited doughs
Chemicals present in the recipes of this group
References
RECIPES FOR SPONGE BISCUITS
Introduction
Recipes for sponge drop biscuits
RECIPES FOR WAFERS
Introduction
Recipes for wafer batters for flat sheets
Other types of wafer
Secondary processing
References
RECIPES FOR SECONDARY PROCESSES
Introduction
Sweet and savoury biscuit creams
Icing
Jams, jellies and caramel
Marshmallow
Chocolate
References
RECIPES FOR DIETETIC BISCUITS
Introduction
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
References
APPENDIX 1: GLOSSARY OF INGREDIENT TERMS
APPENDIX 2: CONVERSION TABLES
APPENDIX 3: CALCULATIONS OF NUTRITIONAL INFORMATION INDEX