Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets.
All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field.
1. Introduction - p. page_xxi 2. Chapter 1: Crackers - p. page_xxii 3. Chapter 2: Snack crackers - p. page_31 4. Chapter 3: Semi-sweet biscuits - p. page_63 5. Chapter 4: Short dough biscuits - p. page_97 6. Chapter 5: Cookies - p. page_126 7. Chapter 6: Danish butter cookies - p. page_149 8. Chapter 7: Sandwich biscuits - p. page_156 9. Appendix 1: Ingredients: An introduction - p. page_193 10. Appendix 2: Biscuit, cookie and cracker manufacturers listed in Glyn Sykes notes provide a guide to his wide international experience in the biscuit industry - p. page_203 11. Appendix 3: Galleries - p. page_203 12. Index - p. page_225
Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets.
All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field.
1. Introduction - p. page_xxi 2. Chapter 1: Crackers - p. page_xxii 3. Chapter 2: Snack crackers - p. page_31 4. Chapter 3: Semi-sweet biscuits - p. page_63 5. Chapter 4: Short dough biscuits - p. page_97 6. Chapter 5: Cookies - p. page_126 7. Chapter 6: Danish butter cookies - p. page_149 8. Chapter 7: Sandwich biscuits - p. page_156 9. Appendix 1: Ingredients: An introduction - p. page_193 10. Appendix 2: Biscuit, cookie and cracker manufacturers listed in Glyn Sykes notes provide a guide to his wide international experience in the biscuit industry - p. page_203 11. Appendix 3: Galleries - p. page_203 12. Index - p. page_225
