Biscuit, Cracker and Cookie Recipes for the Food Industry

Preface

Introduction

How to use this book

Names of biscuit products

Dos and Don’ts in recipe development

Classification of biscuits

Introduction

Classification based on enrichment of the recipe

Classification based on method of dough piece formation

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

Recipes for hard doughs

Introduction

Pizza, crispbread and pretzel

Cream crackers, soda crackers and water biscuits

Puff biscuits

Savoury or snack crackers

Semisweet biscuits

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

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

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 Recipes for secondary processes

Introduction

Sweet and savoury biscuit creams

Icing

Jams, jellies and caramel

Marshmallow

ChocolateRecipes 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