Biscuit, cracker and cookie recipes for the food industry

Duncan Manley 
Woodhead  2001  

hardback  208 pages  ISBN 9781855735439      £155.00

Getting the basic formula correct is fundamental to product development and quality. This new book provides a comprehensive selection of over 150 standard commercial biscuit recipes and is the ideal companion to the new edition of Duncan Manley's Technology of biscuits, crackers and cookies.

The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processing such as icing and chocolate coating. The final chapter covers the important area of dietetic products.

This excellent book provides unparalleled access to best practice in the industry as well as a wealth of ideas for product development.

It is designed for the biscuit product developer as an aid in the task of creating and perfecting a biscuit product.



  • How to use this book
  • Names of biscuit products
  • Dos and Don'ts in recipe development

Classification of biscuits

  • Introduction
  • Classification based on enrichment of the recipe
  • Classification based on method of dough piece formation

Dough consistency

  • Introduction
  • What is dough consistency and why is it important?
  • Why should consistencies of dough change?
  • Can the dough water requirement be predicted?

Baking techniques

  • Introduction
  • Controlling heat in an oven
  • Setting temperatures for baking

Recipes for hard doughs

  • Introduction
  • Pizza, crispbread and pretzel
  • Cream crackers, soda crackers and water biscuits
  • Puff biscuits
  • Savoury or snack crackers
  • Semisweet biscuits

Recipes for short doughs

  • Introduction
  • Plain biscuits
  • Biscuits for cream sandwiching
  • Biscuits for other secondary processing
  • Chemicals present in the recipes of this group
  • Secondary processes used for products of this group

Recipes for extruded and deposited doughs

  • Introduction
  • Wire-cut doughs
  • Bars/rout press doughs
  • Coextruded products
  • Deposited doughs
  • Chemicals present in the recipes of this group

Recipes for sponge biscuits

  • Introduction
  • Recipes for sponge drop biscuits

Recipes for wafers

  • Introduction
  • Recipes for wafer batters for flat sheets
  • Other types of wafer
  • Secondary processing

Recipes for secondary processes

  • Introduction
  • Sweet and savoury biscuit creams
  • Icing
  • Jams, jellies and caramel
  • Marshmallow
  • Chocolate

Recipes for dietetic biscuits

  • Introduction
  • Recipes based on exclusion or substitution of particular ingredients
  • Recipes based on inclusion of particular ingredients
  • Recipes based on reduction of fat, sugar and salt
  • Labelling of dietetic biscuits
To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : baking : food & beverage products : food ingredients : food science

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