Biscuit, Cookie and Cracker Process and Recipes

✍ Scribed by Glyn Barry Sykes, Iain Davidson

• Publisher: Academic Pr
• Year: 2020
• Tongue: English
• Leaves: 231
• Edition: 1
• Category: Library

✦ Synopsis

Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets.

All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field.

• Includes more than 200 recipes and images to show the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies
• Presents practical recipes as the basis for development of products using locally available ingredients and production equipment
• Provides insight from long experience in the baking industry world-wide

✦ Table of Contents

Cover
Biscuit, Cookie and
Cracker Process and
Recipes
Copyright
Biographies
Glyn Barry Sykes (1946-2015)
Iain Davidson, Director Baker Pacific Ltd.
Baker Pacific Ltd.
Acknowledgements
Introduction
1
Crackers
Soda and saltine crackers
Description
Product specification
Recipe 1.1.1
Critical ingredients
Mixing and fermentation
Dough forming
Baking
Alternative oven band
Cracker breaking
Oil spray
Formulations for soda and saltine crackers
Recipe 1.1.2
Recipe 1.1.3
Recipe 1.1.4
Recipe 1.1.5
Recipe 1.1.6
Recipe 1.1.7
Soda cracker with liquid ferment
Cream crackers
Description
Product specification
Ingredient list
Recipe 1.2.1
Dough mixing on a horizontal high speed mixer
Preparation of the fat/flour for dusting
Lamination
Baking
Formulations for cream crackers
Recipe 1.2.2
Recipe 1.2.3
Recipe 1.2.4
Recipe 1.2.5
Recipe 1.2.6
Recipe 1.2.7
Recipe 1.2.8
Recipe 1.2.9
Recipe 1.2.10
Recipe 1.2.11
Cream cracker recipes: Sponge and dough
Recipe 1.2.12
Recipe 1.2.13
Recipe 1.2.14
Recipe 1.2.15
Recipe 1.2.16
Malkist crackers
Description
Malaysian crackers
Butter coconut
Description
Product specification
Formulation for butter coconut
Recipe 1.4.1
Two stage mixing process on a horizontal mixer
Stage 1
Stage 2
Standing time
Forming
Baking
Glazing
Cooling
Puff crackers
Description
Product specification
Ingredient list
Formulation
Recipe 1.5.1
Cornish Wafer type crackers
Description
Product specification
Ingredient list
Formulation
Recipe 1.6.1
Mixing
Stage 1
Stage 2
Standing time
Forming
Baking
Water biscuits
Description
Product specification
Ingredient lists
Formulation
Recipe 1.7.1
Mixing
Forming
Baking
Formulations for water biscuits
Recipe 1.7.2
Recipe 1.7.3 (unfermented)
Bath Oliver
Description
Ingredient list
Product specification
Wholemeal crackers
Description
Product specification
Ingredient lists
Recipe 1.9.1
Mixing
Forming
Baking
Salt sprinkler and oil spray
Formulations for wholemeal and rye crackers
Recipe 1.9.2
Recipe 1.9.3
Crispbread
Description
Product specification
Ingredient list
Formulations for crispbread
Recipe 1.10.1
Recipe 1.10.2
Mixing
Stage 1
Stage 2
Stage 3
Standing time
Forming
Baking
2
Snack crackers
Ritz type snack cracker Description Product specification Ingredient list Formulation Recipe 2.1.1 Critical ingredients Mixing Standing time Forming Baking Oil spray Formulations forRitz type crackers
Recipe 2.1.2
Recipe 2.1.3
Recipe 2.1.4
Recipe 2.1.5
Recipe 2.1.6 Ritz chipsTUC type cracker
Description
Product specification
Ingredient list
Mixing
Standing time
Forming
Baking
Oil spray
Formulations for TUC type crackers Recipe 2.2.2 Recipe 2.2.3 Recipe 2.2.4 Recipe 2.2.5 Three layer crackers Description Product specification Formulations for three layer crackers Recipe 2.3.1 Alternative recipes Recipe for outer dough 2.3.1 Recipe for outer dough 2.3.2 Recipe for inner dough Critical ingredients Mixing Standing time Forming Forming with the cut sheet laminator Baking Cheese crackers Description Product specification Ingredient list Formulations for cheese crackers Recipe 2.4.1 Recipe 2.4.2 Recipe 2.4.3 Recipe 2.4.4 Recipe 2.4.5 cheese straws Vegetable and herb crackers Description Product specification Ingredient list Formulation for vegetable and herb crackers Recipe 2.5.1 Critical ingredients Alternative formulations Mixing Standing time Forming Baking Oil spray Formulations for vegetable and herb crackers Recipe 2.5.2 Recipe 2.5.3 Recipe 2.5.4 Sesame crackers Description Product specification Ingredient list: Poppy seed and sesame crackers Ingredient list: Poppy snack Formulations for sesame crackers Recipe 2.6.1 Critical ingredients Alternative recipes Process: Recipe (1) Mixing Standing time Forming Sesame seed application Baking Formulation for sesame cracker Recipe 2.6.2 Wheat crackers Description Ingredient lists Formulations for wheat crackers Recipe 2.7.1 Recipe 2.7.2 Oyster crackers Description Formulations for oyster crackers Recipe 2.8.1 Recipe 2.8.2 Fish type snack crackers Description Ingredient list Formulation for fish type snack crackers Recipe 2.9.1 Bacon snacks Description Formulation for bacon snacks Recipe 2.10.1 Oil spray Potato chips (baked and fried) Description Ingredient list Formulation: Recipe 2.11.1 (baked) Mixing Forming Baking Formulations for potato snacks Recipe 2.11.2 (baked and fried) Recipe 2.11.3 (baked and fried) Recipe 2.11.4 (baked and fried) Recipe 2.11.5 Munchies potato snacks Description Formulation for munchies Recipe 2.12.1 Mixing Standing time Forming Baking Vanilla snacks Description Product specification Formulation for vanilla snack Recipe 2.13.1 Little Hearts Description Formulation for Little Hearts Recipe 2.14.1 Mixing Forming Baking 3 Semi-sweet biscuits Semi-sweet biscuits Description Critical ingredients Mixing Forming Baking Cooling Marie, Maria Description Product specification Formulations for Marie Critical ingredients Recipe 3.2.1 Recipe 3.2.2 Recipe 3.2.3 Recipe 3.2.4 Recipe 3.2.5 Recipe 3.2.6 Golden Maria Description Product specification Formulations for Golden Maria Recipe 3.3.1 Recipe 3.3.2 Rich Tea Description Product specification Rich Tea Rich Tea Finger Ingredient list Formulations for Rich Tea Recipe 3.4.1 Recipe 3.4.2 Recipe 3.4.3 Recipe 3.4.4 Recipe 3.4.5 Recipe 3.4.6 Le Veritable Petit-Beurre Description Product specification Ingredient list Petit Beurre type biscuits Description Formulations for Petit Beurre type Recipe 3.6.1 Recipe 3.6.2 Tostada Description Product specification Ingredient list Formulations for Tostada type Recipe 3.7.1 Recipe 3.7.2 Nice Description Product specification Ingredient list Formulations for Nice Recipe 3.8.1 Recipe 3.8.2 Recipe 3.8.3 Arrowroot Description Product specification Ingredient list Formulation for arrowroot biscuits Recipe 3.9.1 Garibaldi biscuits Description Product specification Formulations Recipe 3.10.1 Critical ingredients Flour Currants Seedless raisins and sultanas Mixing Forming Currant spreader Wash-over Baking Cutting Cooling Formulations for Garibaldi Recipe 3.10.2 Recipe 3.10.3 Recipe 3.10.4 Gala fruit cookies Product specification Formulation Recipe 3.11.1 Mixing Forming Baking Harvest type Description Product specification Formulation Recipe 3.12.1 Mixing Forming Baking Café Noir type Description Ingredient list Product specification Formulation for Café Noir type Recipe 3.13.1 Morning Coffee Description Product specification Ingredient list Formulation for Morning Coffee Recipe 3.14.1 Animals Description Product specification Ingredient list Potato Biscuits Description Formulation Recipe 3.16.1 Mixing Forming Baking Cabin and Gem biscuits Description Formulations Recipe 3.17.1 Cabin Recipe 3.17.2 Gem Iced gem Description Formulation for iced gem Recipe 3.17.3 Hard tack biscuits, army biscuits Description Formulation Recipe 3.18.1 Recipe 3.18.2 4 Short dough biscuits Short dough biscuits Process for a moulded short dough biscuit: Glucose Description Product specification Formulation Recipe 4.1.1 Critical ingredients Mixing Standing time Rotary moulding Baking Cooling Formulations for glucose biscuits Recipe 4.1.2 Recipe 4.1.3 Digestive Description Product specification Ingredient list Formulations for digestive Recipe digestive 4.2.1 Recipe digestive 4.2.2 Recipe digestive 4.2.3 Recipe digestive 4.2.4 Recipe digestive 4.2.5 Recipe digestive 4.2.6 Recipe digestive 4.2.7 Recipe digestive 4.2.8 Recipe digestive 4.2.9 Recipe digestive 4.2.10 Recipe low fat digestive 4.2.11 Recipe homewheat type 4.2.12 Chocolate digestive Product specification Ingredient list Shortcake Description Product specification: Shortcake Formulations for shortcake Recipe 4.3.1 shortcake Recipe 4.3.2 butter shortcake Recipe 4.3.3 shortcake Recipe 4.3.4 shortcake Recipe 4.3.5 shortcake Product specification: Shorties Formulations for shorties Recipe 4.3.6 shorties Fruit shortcake Description Product specification Ingredients list Shortbread Description Specification: Shortbread fingers Specification: Shortbread bites Ingredient list Formulations for shortbread Recipe 4.5.1 Recipe 4.5.2 Abernethy Description Ingredient list Product specification Formulation for Abernethy type biscuits Recipe 4.6.1 Malted Milk Description Product specification Ingredient list Frollini Description Ingredient list Formulation for Frollini Recipe 4.8.1 Ginger biscuits Description Product specification Ingredient list 1 Ingredient list 2 Process Formulations for ginger biscuits Recipe 4.9.1 Recipe 4.9.2 Recipe 4.9.3 Recipe 4.9.4 Recipe 4.9.5 Recipe 4.9.6 Recipe 4.9.7 Cinnamon Crisp Description Formulation for Cinnamon Crisp Recipe 4.10.1 Windmill biscuits Description Ingredient list Formulations for windmill Recipe 4.11.1 Recipe 4.11.2 Chocolate fingers, finger biscuits Description Product specification Ingredient list Formulation for finger biscuits Recipe 4.12.1 Oaty biscuits Product specification Ingredient list 1 Ingredient list 2 Formulation for oat crisps Recipe 4.13.1 oat crisps Recipe 4.13.2 for oatmeal biscuits Vanilla cookie Description Formulation for vanilla cookie Recipe 4.14.1 Little Hearts Description Product specification Ingredient list 5 Cookies Chocolate chip cookies Description Product specification Ingredient list Ingredient list Formulation Recipe 5.1.1 Mixing Forming Baking Cooling Formulations Recipe 5.1.2 Recipe 5.1.3 Recipe 5.1.4 Recipe 5.1.5 Recipe 5.1.6 Recipe 5.1.7 Recipe 5.1.8 Recipe 5.1.9 Recipe 5.1.10 chocolate chip with nuts Recipe 5.1.11 Recipe 5.1.12 mini chocolate chip Recipe 5.1.13 mini chocolate chip Recipe 5.1.14 Recipe 5.1.15 Maryland type cookies Description Product specification Ingredient list Formulations for Maryland type cookie Recipe 5.2.1 Maryland type Recipe 5.2.2 Maryland type Recipe 5.2.3 Maryland type Oatmeal cookies Description Product specification for oat cookies Oat cookies ingredient list Oat and sultana cookies Product specification Ingredient list Formulations for oatmeal cookies Recipe 5.3.1 Recipe 5.3.2 Recipe 5.3.3 Recipe 5.3.4 (without oatmeal) Coconut cookies Formulations for coconut cookies Recipe 5.4.1 Recipe 5.4.2 Recipe 5.4.3 Recipe 5.4.4 Recipe 5.4.5 Recipe 5.4.6 Cookie varieties Description Peanut cookies Product specification Ingredient list Formulations for cookies Recipe 5.5.1 cookies with orange flavour Recipe 5.5.2 Recipe 5.5.3 butter rings Recipe 5.5.4 chocolate cookie Recipe 5.5.5 shortbread rout press Recipe 5.5.6 butter thins Recipe 5.5.7 fruit cookie Recipe 5.5.8 butter pecans Recipe 5.5.9 fruit cookie Infant rusk Description Product specifications Formulations for infant rusks Recipe 5.6.1 Recipe 5.6.2 Mixing Standing time Forming Baking Alternative shapes 6 Danish butter cookies Description Product specifications and formulations Swirl cookie Recipe 6.2.1 swirl cookie Pretzel Recipe 6.2 pretzel Vanilla cookie Recipe 6.3 vanilla cookies Coconut and currant cookies Recipe 6.4 coconut and currant cookies Chocolate chip cookies Recipe 6.5 chocolate chip cookies Production Mixing Forming Baking Cooling Packaging 7 Sandwich biscuits Cream sandwiches Description Product specification Ingredient list Formulations Recipe 7.1.1 biscuit base 1 Recipe 7.1.2 biscuit base 2 Cream processing Recipe 7.1.3 raspberry cream filling Biscuit sandwiching process Biscuit cream sandwich machines Cookie capper machines Sandwich cooling Biscuit sandwiches: Raspberry, orange, lemon, butter cream, vanilla cream Formulations Recipe 7.2.1 raspberry biscuit base Recipe 7.2.2 raspberry biscuit base Recipe 7.2.3 raspberry biscuit base Recipe 7.2.4 raspberry cream filling Recipe 7.2.5 lemon cream base Recipe 7.2.6 lemon cream filling Recipe 7.2.7 orange cream base Recipe 7.2.8 orange cream base Recipe 7.2.9 orange cream Recipe 7.2.10 orange cream Recipe 7.2.11 orange cream Recipe 7.2.12 butter cream base Recipe 7.2.13 butter cream Recipe 7.2.14 vanilla cream Bourbon Description Product specification Ingredient list Formulations for Bourbon Recipe 7.3.1 Bourbon base 1 Recipe 7.3.2 Bourbon cream 1 Recipe 7.3.3 Bourbon base 2 Recipe 7.3.4 Bourbon cream 2 Recipe 7.3.5 Bourbon base 3 Recipe 7.3.6 Bourbon base 4 Cheese crackers Description Product specification Ingredient list Formulations Recipe 7.4.1 Recipe 7.4.2 Recipe 7.4.3 biscuit shells Recipe 7.4.4 cheese cream filling Chocolate alfajor Description Specification and formulation Product specification Recipe 7.5.1 alfajor biscuit (rotary moulded) Recipe 7.5.2. alfajor filling Recipe 7.5.3 alfajor coating Chocolate cookie sandwiches Description Ingredient list Product specification Formulations Recipe 7.6.1 cookie Recipe 7.6.2 chocolate cream Fudge and caramel cookies Product specification Formulation Recipe 7.7.1 fudge cookie Recipe 7.7.2 caramel cream Coconut sandwiches Formulations Recipe 7.8.1 coconut sandwich base 1 Recipe 7.8.2 coconut sandwich base 2 Recipe 7.8.3 coconut rout press dough Recipe 7.8.4 coconut base Recipe 7.8.5 coconut and oatmeal base Crunchy cookie creams Description Product specification Ingredient list 1 Ingredient list 2 Ingredient list 3 Formulations Recipe 7.9.1 ginger crunch base 1 Recipe 7.9.2 ginger crunch base 2 Recipe 7.9.3 ginger cream 1 Recipe 7.9.4 crunch base 4 Recipe 7.9.5 crunch base 5 Recipe 7.9.6 cream 2 Custard cream Description Product specification Ingredient list Formulations Recipe 7.10.1 custard cream base 1 Recipe 7.10.2 custard cream filling 1 Recipe 7.10.3 custard cream base 2 Recipe 7.10.4 custard cream filling 2 Recipe 7.10.5 custard cream base 3 Recipe 7.10.6 custard cream base 4 Recipe 7.10.7 custard cream filling 3 Fig bars Description Product specification Formulations Recipe 7.11.1 fig bar base 1 Recipe 7.11.2 fig bar base 2 Recipe 7.11.3 fig jam 1 Recipe 7.11.4 fig jam 2 Recipe 7.11.5 fig jam 3 Jaffa type cake Description Product specification Ingredient list Process Mixing for base cake Depositing Baking Cooling and jam depositing Formulations Recipe 7.12.1 cake base 1 Recipe 7.12.2 cake base 2 Recipe 7.12.3 jam Lemon puff Description Product specification Ingredient list Process based on product specification 2 Mixing Forming Baking Formulations Recipe 7.13.1 lemon puff Recipe 7.13.2 lemon cream Mint creams Description Formulations Recipe 7.14.1 Sandwich base Recipe 7.14.2 mint cream 1 Recipe 7.14.3 mint cream 2 Oreo type sandwiches Description Product specification Formulations Recipe 7.15.1 Oreo type base 1 Recipe 7.15.2 Oreo type base 2 Recipe 7.15.3 Oreo type cream Process Mix biscuit base on spindle mixer Forming Mix cream on spindle mixer Shortbread creams Description Formulations Recipe 7.16.1 shortbread base Recipe 7.16.2 shortbread cream Appendix 1. Ingredients: An introduction Flour Wheat flour Wheat gluten Starch Corn flour Oats Soya Sugars Sucrose Sugar specifications Glucose syrup Cane syrup 80% Invert syrup 70% Fructose syrup 80% Malt extract 80% Dough fats and oils Vegetable fats Butter Coconut oil Other ingredients Whole egg powder Lecithin Yeast (fresh) Ammonium bicarbonate (vol) (NH4)HCO3
Sodium bicarbonate (`soda) NaHCO3
ACP-Acid calcium phosphate
SAPP-Sodium acid pyrophosphate
Salt (NaCl)
SMS-Sodium metabisulphite Na2S2O5
Proteolytic enzyme
MRP-Material recovered from production
Bibliography
Appendix 2.
Biscuit, cookie and cracker manufacturers listed in Glyn Sykes notes provide a guide to his wide international experience ...
Appendix 3.
Galleries
Photos of leading products
Gallery 1 Crackers
Gallery 2 Semi-sweet biscuits
Gallery 3 Short dough biscuits
Gallery 4 Cookies
Gallery 5 Danish butter cookies
Gallery 6 Sandwiches
Index
A
B
C
D
F
G
H
I
J
L
M
N
O
P
R
S
T
V
W
Back Cover