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Biscuit, cookie and cracker manufacturing manuals. Biscuit doughs / Manual 2 :
This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing Limited,
1998.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.