Biscuit, Cookie and Cracker Process and Recipes - by Glyn Barry Sykes & Iain Davidson (Paperback)

Book Synopsis

Biscuit, Cookie and Cracker Process and Recipes is a practical reference that brings 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 and tailored to markets in Europe, Asia, Australia, North America and South America. Beginning with the explanation of technical process and formulations, the book provides extensive images and easy-access guidelines for readers to dip their toes into making accessible and marketable biscuits, cookies and crackers.

All the process details, formulations, technical information are based on the notes of Glyn Sykes, who has the wide technical experience and knowledge of the biscuit baking industry. Compiled by Sykes' family and revised by Iain Davison, this book is a valuable reference for professionals in the biscuit baking industry and students in the food technology field.

• Includes more than 200 tables and images to showcases the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies
• Presents practical and marketable recipes which could be adapted to special ingredients and commonly used equipment
• Provides deep insights from experienced experts, showing where to start

Review Quotes

"The text proposes a broad range of recipes and information on cracker production, snack crackers, cookies, shortbreads, biscuits like danese and suffed biscuits. These recipes were developed in Europe, Asia, Australia, North and South Americ. Leaving from an explanation of the process production and formulations, the work provides information easily usable practices for the development of new biscuits, shortbreads and crackers suitablly international." --Industrie Alimentari