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.

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Bibliographic Details
Main Author Manley, Duncan
Format Electronic eBook
LanguageEnglish
Published Cambridge, England : Woodhead Publishing Limited, 1998.
Subjects
Cookies > Laboratory manuals.
Biscuits.
Food industry and trade.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781855736214
1855736217
1855732939
9781855732933
Physical Description1 online resource (75 pages) : illustrations

Cover

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035 |a (OCoLC)874155060 
100 1 |a Manley, Duncan. 
245 1 0 |a Biscuit, cookie and cracker manufacturing manuals.  |n Manual 2 :  |b Biscuit doughs /  |c Duncan Manley. 
264 1 |a Cambridge, England :  |b Woodhead Publishing Limited,  |c 1998. 
264 4 |c ©1998 
300 |a 1 online resource (75 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
500 |a Includes index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions. 
505 0 |a 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. 
505 8 |a 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. 
505 8 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Cookies  |v Laboratory manuals. 
650 0 |a Biscuits. 
650 0 |a Food industry and trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Manley, Duncan.  |t Biscuit, cookie and cracker manufacturing manuals. Volume 2, Biscuit doughs.  |d Cambridge, England : Woodhead Publishing Limited, ©1998  |h vii, 66 pages  |z 9781855732933 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpBCCMMB01/biscuit-cookie-and?kpromoter=marc  |y Full text 

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