Biscuit, Cracker, and Cookie Recipes for the Food Industry

Designed for the biscuit (called cookies and crackers in the US) product developer, Manley's (a consultant for the industry) guide offers detailed advice in an encouraging tone on the variables involved in large-scale production. Topics include 180 recipes (given by type, with divisions for different makers) for all types of biscuits, including: hard-dough such as crispbread and crackers, short-dough biscuits and the richer cookies, extruded and deposited dough products, sponge biscuits, wafers, as well as secondary processes such as icing. Recipes for, and the particular challenges of dietetic products, including reduced fat and sugar, are included. Appendices provide an extensive descriptive glossary of ingredients, conversion tables, and calculation of nutritional information. Annotation c. Book News, Inc., Portland, OR (booknews.com)