Biscuit, Cookie and Cracker Process and Recipes (ePub)

Name: Biscuit, Cookie and Cracker Process and Recipes
Brand: Elsevier Science & Techn.
SKU: 138152892
Price: 262.90 CHF
Availability: OnlineOnly

(Sprache: Englisch)

Autoren: Glyn Barry Sykes , Iain Davidson

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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...

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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

Autoren-Porträt von Glyn Barry Sykes, Iain Davidson

Glyn Barry Sykes, who died in 2015, had a long and distinguished career in baking. After studying food technology in UK, Glyn gained certificates in baking and became a graduate of the Biscuit and Cracker Manufacturers' Association 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. During his career, Glyn was a manager at Bakers Biscuits South Africa, Burtons Gold Medal Biscuits UK, Cadbury Schweppes Hudson New Zealand and later Chief Process Technologist at Baker Perkins Ltd. Glyn published articles in Food Technology International and Biscuit Business magazine.

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Bibliographische Angaben

Autoren: Glyn Barry Sykes , Iain Davidson
2020, 248 Seiten, Englisch
Verlag: Elsevier Science & Techn.
ISBN-10: 0128206136
ISBN-13: 9780128206133
Erscheinungsdatum: 28.02.2020

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Dateiformat: ePub
Grösse: 62 MB
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Englisch

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