Manley Biscuit, Cracker and Cookie Recipes for the Food Industry

1. Auflage 2001
ISBN: 978-1-85573-626-9
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 208 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

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 experience - Compare your recipes with over 150 included in this book - improve, refine and experiment - Enhance 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 chocolate

Duncan Manley is an internationally-renowned consultant to the biscuit and food industries, with over 40 years' experience. He is the author of the Biscuit, cookie and cracker manufacturing manuals and Biscuit, cracker and cookie recipes for the food industry, also published by Woodhead Publishing.

Autoren/Hrsg.

Manley, Duncan

Inhaltsverzeichnis

1;Front Cover;1
2;Biscuit, Cracker and Cookie Recipes for the Food Industry;4
3;Copyright Page;5
4;Table of Contents;6
5;Publishers’ note;9
6;Preface;10
7;Chapter 1. Introduction;12
7.1;1.1 How to use this book;12
7.2;1.2 Names of biscuit products;15
7.3;1.3 Dos and don’ts in recipe development;15
7.4;References;16
8;Chapter 2. Classification of biscuits;18
8.1;2.1 Introduction;18
8.2;2.2 Classification based on enrichment of the recipe;22
8.3;2.3 Classification based on method of dough piece formation;28
8.4;Reference;30
9;Chapter 3. Dough consistency;32
9.1;3.1 Introduction;32
9.2;3.2 What is dough consistency and why is it important?;32
9.3;3.3 Why should consistencies of dough change?;34
9.4;3.4 Can the dough water requirement be predicted?;35
10;Chapter 4. Baking techniques;38
10.1;4.1 Introduction;38
10.2;4.2 Controlling heat in an oven;39
10.3;4.3 Setting temperatures for baking;40
10.4;Bibliography;41
11;Chapter 5. Recipes for hard doughs;42
11.1;5.1 Introduction;42
11.2;5.2 Pizza, crispbread and pretzel;46
11.3;5.3 Cream crackers, soda crackers and water biscuits;54
11.4;5.4 Puff biscuits;64
11.5;5.5 Savoury or snack crackers;68
11.6;5.6 Semisweet biscuits;74
11.7;References;86
12;Chapter 6. Recipes for short doughs;88
12.1;6.1 Introduction;88
12.2;6.2 Plain biscuits;92
12.3;6.3 Biscuits for cream sandwiching;102
12.4;6.4 Biscuits for other secondary processing;104
12.5;6.5 Chemicals present in the recipes of this group;106
12.6;6.6 Secondary processes used for products of this group;108
12.7;Reference;108
13;Chapter 7. Recipes for extruded and deposited doughs;110
13.1;7.1 Introduction;110
13.2;7.2 Wire-cut doughs;112
13.3;7.3 Bars/rout press doughs;116
13.4;7.4 Coextruded products;118
13.5;7.5 Deposited doughs;128
13.6;7.6 Chemicals present in the recipes of this group;132
13.7;Reference;132
14;Chapter 8. Recipes for sponge biscuits;134
14.1;8.1 Introduction;134
14.2;8.2 Recipes for sponge drop biscuits;135
15;Chapter 9. Recipes for wafers;138
15.1;9.1 Introduction;138
15.2;9.2 Recipes for wafer batters for flat sheets;139
15.3;9.3 Other types of wafer;143
15.4;9.4 Secondary processing;144
15.5;Reference;144
16;Chapter 10. Recipes for secondary processes;146
16.1;10.1 Introduction;146
16.2;10.2 Sweet and savoury biscuit creams;148
16.3;10.3 Icing;154
16.4;10.4 Jams, jellies and caramel;156
16.5;10.5 Marshmallow;161
16.6;10.6 Chocolate;163
16.7;References;164
17;Chapter 11. Recipes for dietetic biscuits;166
17.1;11.1 Introduction;166
17.2;11.2 Recipes based on exclusion or substitution of particular ingredients;168
17.3;11.3 Recipes based on inclusion of particular ingredients;174
17.4;11.4 Recipes based on reduction of fat, sugar and salt;179
17.5;11.5 Labelling of dietetic biscuits;183
17.6;References;183
17.7;Useful reading;184
18;Appendix 1: Glossary of ingredient terms;186
19;Appendix 2: Conversion tables;192
20;Appendix 3: Calculations of nutritional information;194
21;Index;198

Leseproben

2 Classification of biscuits
2.1 Introduction
Scientists and technologists love to classify things but unfortunately they find that products or articles based on natural products tend to form groups that overlap, thus confounding neat definitions. Biscuits are no exception! The problem even arises in any attempt to define the word ‘biscuit’. It is generally recognised that these products are cereal based and baked to a moisture content of less than 5 %. The cereal component is variously enriched with two major ingredients, fat and sugar, but thereafter the possible composition is almost endless. Some problems come in defining the boundaries between biscuits and cakes, or between biscuits and sugar confectionery. One may reasonably consider that boundaries are unimportant: this might well be true until the authorities decide that different packaging declarations, different weights or different taxation conditions apply to one group and not to another. Groupings of biscuits have been made in various ways based on: • Name, e.g. biscuits, crackers and cookies, which is basically on the texture and hardness. • Method of forming of the dough and dough piece, e.g. fermented, developed, laminated, cut (simple or embossed), moulded, extruded, deposited, wire cut, coextruded. • The enrichment of the recipe with fat and sugar. Another classification may be used to describe the secondary processing that the baked biscuit has undergone. Examples are: • Cream sandwiched. • Chocolate coated. • Moulded in chocolate. • Iced (half coated with a sugary slurry that has been dried). • Added jam or mallow (or both). The result is that the same English adjectives have come to be used in different contexts for different biscuits. Rather than trying to untangle or describe these groupings it is felt best to emphasise that there is overlap and to show, with the aid of figures, how various common types of biscuits are classified relative to one another based on enrichment and the amount of water thereby needed to form a dough. 2.2 Classification based on enrichment of the recipe
As technologists it is useful to be able to categorise biscuits from their external and internal appearance as this helps in deciding the likely recipe and means for forming and baking. In order to do this one must firstly look critically at the surfaces, particularly the edges and the base, to identify whether, for example, the dough piece was cut, moulded or extruded. The method of forming is limited by the enrichment of the formulation. The pattern on the base is formed during baking. Doughs rich in fat and sugar bear much stronger impressions from a baking wire than less enriched doughs where the gluten has been developed during mixing. Internal investigations will reveal a laminar structure in many biscuits with a developed gluten and a more crumbly and more irregularly open structure in doughs with higher fat and sugar. Figure 2.1 displays about 500 recipes in terms of their relative contents of flour, fat and sugar. Figure 2.2 shows how the recipe areas of the major types of biscuits are distributed on the enrichment graph. 2.1 Relationship of sugar and fat enrichment in biscuit recipes. 2.2 Delimitation of areas for different groups of biscuits based on enrichment of the recipes. It is necessary to explain how Fig. 2.1 was constructed and upon what basis calculations have been made. In all cases, recipes are of biscuits which have been commercially produced within the last 30 years. The recipes are of doughs mixed before various late additions have been made such as garnishing sugars, salt dusting or egg washes. They are not therefore a representation of baked biscuit composition but of basic mixed doughs. Each recipe has been adjusted to be relative to 100 units of flour including other cereal/starchy products such as corn starch, vital wheat gluten, malt flour, and oatmeal. The sugar level is on a dry basis and it is assumed that liquid sugar has 67% solids, malt extract syrups and glucose syrups 80% solids and invert syrups 70 % solids, as is shown in Appendix 1, Glossary of ingredient terms. The fat values are on pure fat so margarines and butters are only 85% fat. The fat values of fresh and dried full cream milks have been included even though they are usually of insignificant amounts. Also, the fat content of fresh cheese and cheese powder, although not common ingredients, has been added to the total fat. In other biscuit texts, reference is often made to the ‘percentage’ of fat or sugar in a dough. Sometimes this means the amount relative to 100 parts of flour, as has been used here, but more correctly it should be relative to the total dough weight, plus or minus added water. There are reasons for choosing either system but it is felt that to use units relative to 100 units of flour (cereal content) without the word ‘percentage’ is best and this system is used throughout the book. Basing recipes on 100 units of cereal materials means that changes can be made to individual ingredients, such as sugar, water or an aerating chemical, without having to recalculate all the others to get true percentage values. Values used are all relative and are not confused by difficult traditional units like sacks of flour, barrels of fat, parts per million, ounces, pounds, gallons, pints or fluid ounces. There is a growing acceptance of the metric system for weighing and it is thus easy to convert the values shown into kilograms or grams to create a mix of the desired size. As fats have specific gravities of less than 1.0 and syrups specific gravities greater than 1.0 it is desirable to weigh all ingredients if possible but if metering is by volume the influence of density on the weight of material taken should be fully understood. For those who use imperial units of weight, temperature, volume and length there are conversion tables in Appendix 2. It is not surprising to see, in Fig. 2.1, that as the fat level increases, the sugar level tends to rise too. In any search for a completely new type of biscuit it is best to stay within the broad limits that have been tried because there is probably a good reason for the blank areas on the chart or for the limits of boundaries shown for particular types. One of these may be the need for a balanced recipe. It is found, for example, that a certain level of fat demands a minimum level of sugar to produce an acceptable texture. The greatest fundamental difference between all the biscuit group areas shown is in the existence or otherwise of a three dimensional structure of gluten that imparts extensibility and cohesiveness to a dough. A point comes where, due to the shortening action of fat, the softening action of sugars or the mechanical interference of crystalline sucrose, cohesive gluten is not developed so the dough becomes ‘short’. There is a big difference in the way that short doughs can or must be handled and formed compared with those with extensible gluten. By and large, dough pieces formed from short doughs do not shrink after formation and then increase in outline during baking (a phenomenon described as spread) whereas those with extensible and cohesive gluten tend to shrink (mostly in their length) after cutting and during baking. By subtleties of processing it is possible to confuse the distinctions which are recipe related described above. Thus we return to the basic problem of precise classification mentioned before. Sections of the enrichment graph as shown in Fig. 2.2 will be used as the basis for recipes detailed in later chapters. Superimposed on this pattern of types, which is based on enrichment of recipes with fat and sugar, come other aspects which tend to make the biscuits more interesting or exotic. Thus layering of fat in a low sugar dough gives puff biscuits. Layering of fruit between an extensible dough gives sandwiches such as Garibaldi biscuits. Moulding of short dough around a fruit paste gives fig rolls. Coextruding two dissimilar doughs or coextrusion involving a fruit, nut or chocolate centre gives biscuits with distinct dichotomy of textures and flavours. Decoration of the dough piece surfaces with such ingredients as salt, sugar, nuts and egg wash improves appearance and flavour. After baking, the biscuits may be fat sprayed (mostly savoury types), sandwiched with sweet or savoury fat creams or marshmallow, or variously enrobed with chocolate, chocolate substitutes or water icings. Descriptions of these types and processes are included in subsequent sections. Sponge drop products occupy an intermediate place between biscuits and cakes. If the sponge is moist when packed, as that in Jaffa Cakes, it is technically a cake even if it has been made on biscuit equipment, but if it is dry like that in ladyfingers perhaps it is a biscuit! Wafer biscuits represent a special type of baked product because they are formed between a pair of hot plates and not on a baking band or wire as are most other types. The recipe is simpler, low in enrichment with fat and sugar, and is mixed to a fluid pumpable batter. Most wafers are...