Contents
Preface
1 Introduction
1.1 Vocational qualifications
2 Background to the biscuit industry
2.1 What are biscuits?
2.2 How are biscuits made?
2.3
2.4
2.5 Ingredient storage areas
2.6
How a factory is arranged
What your company requires from the factory
Your contribution when working with ingredients
3 Hygiene and safety aspects
3.1 Safety of food products
3.2 Sources of contamination
3.2.1 People
3.2.2 Emptying containers
3.2.3 Small items of equipment
3.2.4 Plant machinery
3.2.5
3.3.1 Floors
3.3.2 Machine guards
3.3.3 Electrical connections
3.3.4 Strain injuries
3.3.5 Dust
3.3.6 Building maintenance
Buildings and general factory areas
3.3 Safety of people
4 Wheat flour and other cereals
4.1 Introduction
4.2 Wheat flour
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4.2.1 Types of wheat flour
4.2.2 Uses and functions of wheat flours for
biscuits
4.2.3 Common dough and baking problems
related to flour quality
4.2.4 Delivery and quality testing of flour
4.2.5 Storage of flour
4.2.6 Handling of flour
4.3 Oats
4.4 Rye flour
4.5 Starches
4.6 Soyaflour
5 Sugars and syrups
5.1
5.2
5.3
5.4
5.5
5.6
5.7
5.8
Types of crystalline sugars
5.1.1 Sucrose, ‘sugar’
5.1.2 Lower sugars
Relative sweetness
Types of Syrup
5.3.1 Syrups based on sucrose
5.3.2 Syrups derived from starch
5.3.3 Other syrups
Uses and functions of sugars and syrups
5.4.1 Uses in biscuit doughs
5.4.2 Uses in biscuit filling creams
5.4.3 Uses in jams and jellies
5.4.4 Use in marshmallow
5.4.5 Uses in chocolate
5.4.6 Function of sugars in biscuits
Importance of sucrose particle size
Delivery and quality testing of sugars and syrups
5.6.1 Crystal sugars
5.6.2 Syrups
Storage and handling of sugars and syrups
5.7.1 Crystal sugars in bulk
5.7.2 Crystal sugars in bags
5.7.3 syrups
Other sweeteners
6 Fats, oils and butter
6.1 Fats and oils
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6.2
6.3
6.4
6.5
6.6
6.7
6.8
6.9
Butter and butter oil
Margarine
Rancidity
Bulk handling of fats
Plasticised and boxed fat
Sandwich cream fats
Spray oil fats
Use of emulsifiers and antioxidants
7 Dairy products
7.1 Milk
7.2
7.3 Skimmed milk powder, SMP
7.4 Evaporated milks
7.5 Whey powder
7.6 Cheese and cheese powder
7.7 Butter and butter oil
7.8
7.9 Eggs
Full cream milk powder, FCMF'
Use of milk products in biscuits
8 Dried fruit and nuts
8.1 Dried grapes
8.1.1 Currants
8.1.2 Thompson seedless raisins and sultanas
Other dried fruits used in biscuits
8.2.1 Dates
8.2.2 Glack cherries
8.2.3 Crystallised or candied ginger
8.2.4 Crystallised or candied peel
8.2.5 Fruit pastes and syrups
8.3.1 Almonda
8.3.2 Brazils
8.3.3 Cashews
8.3.4 Coconut
8.3.5 Hazelnuts
8.3.6 Peanuts
8.3.7 Walnuts and pecans
8.2
8.3 Nuts
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9 Yeast 60
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10 Enzymes
10.1 Safety aspects of handling proteinase enzymes
11 Flavours and spices
1 1.1 Introduction
11.2
11.3 Spices and herbs
11.4 Essential oils
11.5 Oleo resins
1 1.6 Synthetic flavours-GRAS
11.7 Other flavouring substances
11.8
1 1.9 Flavouring of biscuits
11.10 Flavours applied after baking
1 1.1 1 Flavours in creams and jams
1 1.12 Flavour enhancers
11.13 Storage and critical quality points
Sources and types of flavour
Form of the flavouring material
12 Chemicals
12.1 Salt, sodium chloride
12.2
12.3
12.4 Acid salts
12.5 Ammonium bicarbonate, ‘Vol’
12.6 Fruit acids
12.7 Sodium metabisulphite, ‘Natron’
12.8 Emulsifiers
Baking soda, sodium bicarbonate, ‘soda’
Acid salts used as baking powders
13 Chocolate and cocoa
13.1 Types of chocolate
13.2
13.3
13.4 Chocolate flavoured coatings
13.5 Cocoa
Supply and storage of chocolate
Chocolate drops, chips and chunks
Useful reading and additional study
Index
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