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Biscuit Manufacture

fundamentals of in-line production

  • Peter R. Whiteley

Table of contents

  1. Front Matter
    Pages i-xvii
  2. Raw Materials

    1. Front Matter
      Pages N1-N1
    2. Peter R. Whiteley
      Pages 1-21
    3. Peter R. Whiteley
      Pages 22-33
    4. Peter R. Whiteley
      Pages 34-41
    5. Peter R. Whiteley
      Pages 42-49
    6. Peter R. Whiteley
      Pages 50-58
    7. Peter R. Whiteley
      Pages 59-68
    8. Peter R. Whiteley
      Pages 69-72
    9. Peter R. Whiteley
      Pages 73-80
    10. Peter R. Whiteley
      Pages 81-93
    11. Peter R. Whiteley
      Pages 94-100
  3. Classification and Methods

    1. Front Matter
      Pages 101-101
  4. Formulae—Quality Control and Development

    1. Front Matter
      Pages 125-125
    2. Peter R. Whiteley
      Pages 127-147
    3. Peter R. Whiteley
      Pages 161-188
    4. Peter R. Whiteley
      Pages 189-192
    5. Peter R. Whiteley
      Pages 193-197
  5. Plant and Equipment

    1. Front Matter
      Pages 202-202
    2. Peter R. Whiteley
      Pages 201-208
    3. Peter R. Whiteley
      Pages 209-218
    4. Peter R. Whiteley
      Pages 219-229
    5. Peter R. Whiteley
      Pages 230-240
    6. Peter R. Whiteley
      Pages 241-249
    7. Peter R. Whiteley
      Pages 250-257
    8. Peter R. Whiteley
      Pages 258-266
  6. General Considerations

    1. Front Matter
      Pages 267-267
    2. Peter R. Whiteley
      Pages 269-287
  7. Back Matter
    Pages 289-300

About this book

Introduction

THE intention of this book is to provide a guide for potential management and supervisors and for those who wish to understand the fundamental principles of biscuit manufacture. It does not set out to be a learned treatise. The purpose of the book is to simplify and explain processes and materials so that the 'mystique'is replaced by logic. Once the mystique is removed the biscuit maker is one step closer to anticipating and solving problems. In attempting to cover this subject within one concise volume, it is difficult to avoid over-simplification or generalisation, and apologies must be offered in advance where these occur. To wallow in the fine details of specialisation is to defeat the object of the book, and less would be achieved if the issues were confused. The reader's attention is drawn to the interpretation of formulae (recipes). Raw materials, equipment, methods, processes, and conditions vary considerably; the formulae are intended as blue prints from which, with a knowledge of the materials and aims of the processes, and by trial and error, a biscuit can be produced bearing some semblance to the original. All formulae should be interpreted in conjunction with the 'Guide to using formulae' at the beginning of Chapter 12. As the biscuit industry advances towards complete automation, plant and equipment become more advanced and sophisticated.

Keywords

hygiene plant quality control

Authors and affiliations

  • Peter R. Whiteley
    • 1
  1. 1.Head of the Department of BakingRush Green Technical CollegeRomfordUK

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Law
Consumer Packaged Goods