Biscuit, Cookie, and Cracker Manufacturing, Manual 5: by Duncan Manley

By Duncan Manley

This series of manuals addresses key matters corresponding to caliber, protection and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. each one guide presents a self-sufficient consultant to a key subject, choked with functional suggestion on problem-solving and troubleshooting drawn from over 30 years within the industry.Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o program of Jam o Marshmallow o Caramel o Troubleshooting TipsThis guide describes what's considering secondary strategies of biscuits-the methods used to reinforce biscuits when they were baked.

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Extra resources for Biscuit, Cookie, and Cracker Manufacturing, Manual 5: Secondary Proceedings (Biscuit, Cookie and Cracker Manufacturing Manuals)

Sample text

The biscuit is transported under a rotating nozzle arrangement such that as the nozzle and biscuit 48 Biscuit, cookie and cracker manufacturing manuals coincide there is an extrusion of cream which presses onto the biscuit and is then cut off by the wire. The creamed base moves onwards to a topping station where the pin pushing the biscuit extracts a top biscuit and the two are pressed together under a wedge or roller (see Fig. 6). Most machines of this type cream only one to four lanes of biscuits, but at speeds of up to 800 biscuits per min per lane.

Also the growth of crystals at 31°C is very slow. The normal method of chocolate tempering involves cooling in a scraped surface heat exchanger SO that all types of crystals are formed at the cool surface, then by mixing with warmer chocolate all but the unwanted crystals are melted. With time in the enrober, the number of J3 crystals increases Chocolate and chocolate flavoured coatings 25 to an unacceptable level. T o avoid this some of the chocolate is circulated away from the enrober and is reheated and retempered.

By this is meant that if the cream is coloured appropriate to the flavour involved, there is often more conviction about the taste. White creams require the consumer to think more about the flavour present. We eat with our eyes as well as with our mouths! Dextrose monohydrate may be used as a partial substitute for sucrose. It has the attractive quality of giving a cooling sensation when dissolved on the tongue and it is also less sweet than sucrose. It is often slightly less expensive than sucrose.

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