Manley D. Manley's Technology of Biscuits, Crackers and Cookies

Monograph. — Third edition 2000, Woodhead Publishing Limited and CRC Press LLC, 2000. — 528 p.Technology of biscuits, crackers and cookies is widely regarded as the standard work in its field.
Part 1 covers management issues such as HACCP, quality control, process control and product development.
Part 2 deals with the selection of raw materials and ingredients.
The range and types of biscuits is covered in part 3, while part 4 covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management.Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part 1 now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part 2 the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part 3, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, Part 4 has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer.Ingredients (ISBN: 1 85573 292 0).
Biscuit doughs (ISBN: 1 85573 293 9).
Biscuit dough piece forming (ISBN: 1 85573 294 7).
Baking and cooling of biscuits (ISBN: 1 85573 295 2).
Secondary processing in biscuit manufacturing (ISBN: 1 85573 296 3).
Biscuit packaging and storage (ISBN: 1 85573 297 1).