rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Biscuit, cracker, and cookie recipes for the food industry
  name:
    name part: Manley, D. J. R. (Duncan J. R.)
    name part: 1938-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Fla
    place:
      place term: Cambridge, England
    publisher: CRC Press
    publisher: Woodhead Pub.
    date issued: 2001
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (x, 189 pages)
  abstract: Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book. Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines. The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies. Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource. Take advantage of over thirty years of industry experienceCompare your recipes with over 150 included in this book - improve, refine and experimentEnhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and …
  table of contents: Preliminaries; Contents; 1 Introduction; 2 Classification of biscuits; 3 Dough consistency; 4 Baking techniques; 6 Recipes for short doughs; 7 Recipes for extruded and deposited doughs; 8 Recipes for sponge biscuits; 9 Recipes for wafers; 10 Recipes for secondary processes; 11 Recipes for dietetic biscuits; Appendix 1 Glossary of ingredient terms; Appendix 2 Conversion tables; Appendix 3 Calculations of nutritional information; Index.
  note: Duncan Manley.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Snack foods
  subject:
    topic: Food industry and trade
  subject:
    topic: Cookies
  subject:
    topic: Biscuits
  subject:
    topic: Crackers
  subject:
    topic: Cooking
  related item:
    title info:
      title: Biscuit, cracker, and cookie recipes for the food industry
    name:
      name part: Manley, D.J.R. (Duncan J.R.), 1938-
    origin info:
      publisher: Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001
    identifier: (OCoLC)46695226
  related item:
    title info:
      title: Woodhead Publishing series in food science and technology
  identifier: 1591243394
  identifier: 9781591243397
  identifier: 1855735431
  identifier: 9781855735439
  identifier: 1855736268
  identifier: 9781855736269
  identifier: 0849312205
  identifier: 9780849312205
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: KNOVL
    record creation date: 020528
    record change date: 20240717213016.0
    record identifier: kn-ocm50266865
    language of cataloging:
      language term: eng