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Biscuit, Cookie and Cracker Process and Recipes

  • ID: 4858555
  • Book
  • March 2020
  • Region: Global
  • 220 Pages
  • Elsevier Science and Technology
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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
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1. Crackers 2. Snack Crackers 3. Semi-sweet biscuits 4. Short doughs: rotary moulded biscuits 5. Cookies 6. Danish Butter Cookies 7. Sandwich biscuits

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Sykes, Glyn Barry
Glyn Sykes, who died in 2016, had a long and distinguished career in baking. After studying Food Technology, in UK, Glyn gained certificates in baking from the Biscuit & Cracker Manufacturers' Association and became a graduate of the Biscuit and Cracker Manufacturer's course in USA. Later, Glyn became a Committee Member of the professional associations: Cake and Biscuit Alliance, London and the Flour Milling and Bakery Research Association and a member of the working party at the Camden and Chorley Wood Food Research Association. Glyn had been the senior manager in Baker Bakers Biscuits South Africa, Burtons Gold Medal Biscuits UK, Cadbury Schweppes Hudson New Zealand and United Biscuits UK, and published articles in Food Technology International and Biscuit Business magazine.
Davidson, Iain
Iain Davidson graduated from the School of Industrial Design (Engineering) at Royal College of Art in London in 1965 and then joined Baker Perkins Ltd. He was Industrial Design Engineer, working in the Technical Department on the design of new biscuit, bakery and candy processing machines until 1975, gaining a thorough technical knowledge of the machines and processes. In 1990 Iain was appointed Regional Manager Asia Pacific for Baker Perkins and re-located to Indonesia and later in 1997 to China. His appointments included Managing Director of Baker Perkins (Hong Kong) Ltd. and Director of Baker Perkins Japan KK. Iain was responsible for a substantial increase in the company's biscuit business in Asia During this period the company's Asian biscuit machinery business grew by over 3 times.
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