Index page for: Biscuit, Cracker, and Cookie Recipes for the Food Industry

Table of Contents PREFACEINTRODUCTIONHow to use this bookNames of biscuit productsDo's and don'ts in recipe developmentReferencesCLASSIFICATION OF BISCUITSIntroductionClassification based on the enrichment of the recipeClassification based on the method of dough piece formationReferencesDOUGH CONSISTENCYIntroductionWhat is dough consistency and why is it important?Why should consistencies of dough change?Can the dough water requirement be predicted?BAKING TECHNIQUESIntroductionControlling heat in an ovenSetting temperatures for bakingBibliographyRECIPES FOR HARD DOUGHSIntroductionPizza, crispbread and pretzelCream crackers, soda crackers and water biscuitsPuff biscuitsSavoury or snack crackersSemisweet biscuitsReferencesRECIPES FOR SHORT DOUGHSIntroductionPlain biscuitsBiscuits for cream sandwichingBiscuits for other secondary processingChemicals present in the recipes of this group Secondary processes used for products of this groupReferenceRECIPES FOR EXTRUDED AND DEPOSITED DOUGHSIntroductionWire-cut doughsBars/rout press doughsCoextruded productsDeposited doughsChemicals present in the recipes of this groupReferencesRECIPES FOR SPONGE BISCUITSIntroductionRecipes for sponge drop biscuits RECIPES FOR WAFERSIntroduction Recipes for wafer batters for flat sheetsOther types of waferSecondary processingReferencesRECIPES FOR SECONDARY PROCESSESIntroductionSweet and savoury biscuit creamsIcingJams, jellies and caramelMarshmallowChocolate ReferencesRECIPES FOR DIETETIC BISCUITSIntroductionRecipes based on exclusion or substitution of particular ingredientsRecipes based on inclusion of particular ingredientsRecipes based on reduction of fat, sugar, and saltLabelling of dietetic biscuitsReferencesAPPENDIX 1: GLOSSARY OF INGREDIENT TERMSAPPENDIX 2: CONVERSION TABLESAPPENDIX 3: CALCULATIONS OF NUTRITIONAL INFORMATION INDEX