The Resource Biscuit, cookie and cracker manufacturing manuals : Biscuit doughs, Manual 2,, Duncan Manley

Biscuit, cookie and cracker manufacturing manuals : Biscuit doughs, Manual 2,, Duncan Manley

Label
Biscuit, cookie and cracker manufacturing manuals : Biscuit doughs, Manual 2,
Title
Biscuit, cookie and cracker manufacturing manuals
Title remainder
Biscuit doughs
Title number
Manual 2,
Statement of responsibility
Duncan Manley
Creator
Subject
Genre
Language
  • eng
  • eng
Summary
This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions
Member of
Cataloging source
MiAaPQ
http://library.link/vocab/creatorName
Manley, Duncan
Dewey number
641.815
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TX772
LC item number
.M365 1998
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Woodhead Publishing Series in Food Science, Technology and Nutrition
http://library.link/vocab/subjectName
  • Cookies
  • Biscuits
  • Food industry and trade
Label
Biscuit, cookie and cracker manufacturing manuals : Biscuit doughs, Manual 2,, Duncan Manley
Instantiates
Publication
Copyright
Note
Includes index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front Cover; Manual 2: Biscuit Doughs; Copyright Page; Table of Contents; Preface; Chapter 1. Introduction; 1.1 Vocational Qualifications; Chapter 2. Background to the biscuit industry; 2.1 What are biscuits?; 2.2 How are biscuits made?; 2.3 How a factory is arranged; 2.4 What your company requires from the factory; 2.5 Dough mixing areas; 2.6 Your contribution when making doughs; Chapter 3. Hygiene and safety aspects; 3.1 Safety of food products; 3.2 Sources of contamination; 3.3 Safety of people; Chapter 4. Problem solving; 4.1 Introduction; 4.2 Process audit record; 4.3 Control philosophy
  • Chapter 5. Types of biscuit dough5.1 Introduction; 5.2 Developed doughs; 5.3 Short doughs and batters; Chapter 6. Types of dough mixer; 6.1 What is required of a mixer?; 6.2 Biscuit dough mixers; Chapter 7. Mixing the dough; 7.1 Production control considerations; 7.2 Dough consistency; 7.3 Troubleshooting; Chapter 8. Metering of ingredients into mixers; 8.1 Introduction; 8.2 Handling ingredients; 8.3 Ingredients that should be dispersed before mixing commences; 8.4. Communication and recording changes; 8.5 Troubleshooting; Chapter 9. Handling dough after mixing; 9.1 Removal from the mixer
  • 9.2 Standing the dough9.3 Removal of dough from the tub; 9.4 Troubleshooting; Chapter 10. Care, maintenance and cleaning of machinery; 10.1 Care; 10.2 Cleaning of mixers; 10.3 Maintenance; Useful reading and additional study; Index
Dimensions
unknown
Extent
1 online resource (75 p.)
Form of item
online
Isbn
9781591242611
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)1000000000000277
  • (EBL)1640215
  • (SSID)ssj0000397294
  • (PQKBManifestationID)11304537
  • (PQKBTitleCode)TC0000397294
  • (PQKBWorkID)10342842
  • (PQKB)11004244
  • (MiAaPQ)EBC1640215
  • (EXLCZ)991000000000000277
Label
Biscuit, cookie and cracker manufacturing manuals : Biscuit doughs, Manual 2,, Duncan Manley
Publication
Copyright
Note
Includes index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front Cover; Manual 2: Biscuit Doughs; Copyright Page; Table of Contents; Preface; Chapter 1. Introduction; 1.1 Vocational Qualifications; Chapter 2. Background to the biscuit industry; 2.1 What are biscuits?; 2.2 How are biscuits made?; 2.3 How a factory is arranged; 2.4 What your company requires from the factory; 2.5 Dough mixing areas; 2.6 Your contribution when making doughs; Chapter 3. Hygiene and safety aspects; 3.1 Safety of food products; 3.2 Sources of contamination; 3.3 Safety of people; Chapter 4. Problem solving; 4.1 Introduction; 4.2 Process audit record; 4.3 Control philosophy
  • Chapter 5. Types of biscuit dough5.1 Introduction; 5.2 Developed doughs; 5.3 Short doughs and batters; Chapter 6. Types of dough mixer; 6.1 What is required of a mixer?; 6.2 Biscuit dough mixers; Chapter 7. Mixing the dough; 7.1 Production control considerations; 7.2 Dough consistency; 7.3 Troubleshooting; Chapter 8. Metering of ingredients into mixers; 8.1 Introduction; 8.2 Handling ingredients; 8.3 Ingredients that should be dispersed before mixing commences; 8.4. Communication and recording changes; 8.5 Troubleshooting; Chapter 9. Handling dough after mixing; 9.1 Removal from the mixer
  • 9.2 Standing the dough9.3 Removal of dough from the tub; 9.4 Troubleshooting; Chapter 10. Care, maintenance and cleaning of machinery; 10.1 Care; 10.2 Cleaning of mixers; 10.3 Maintenance; Useful reading and additional study; Index
Dimensions
unknown
Extent
1 online resource (75 p.)
Form of item
online
Isbn
9781591242611
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)1000000000000277
  • (EBL)1640215
  • (SSID)ssj0000397294
  • (PQKBManifestationID)11304537
  • (PQKBTitleCode)TC0000397294
  • (PQKBWorkID)10342842
  • (PQKB)11004244
  • (MiAaPQ)EBC1640215
  • (EXLCZ)991000000000000277

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