Cookies and crackers: commercial production

Paulsen, L. C. and Wrigley, C. W. (2016). Cookies and crackers: commercial production. In Colin W. Wrigley, Harold Corke, Koushik Seetharaman and Jonathan Faubion (Ed.), Encyclopedia of food grains (pp. 59-63) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-12-394437-5.00252-7

Author Paulsen, L. C.
Wrigley, C. W.
Title of chapter Cookies and crackers: commercial production
Title of book Encyclopedia of food grains
Place of Publication Oxford, United Kingdom
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-12-394437-5.00252-7
Open Access Status Not Open Access
ISBN 9780128035371
Editor Colin W. Wrigley
Harold Corke
Koushik Seetharaman
Jonathan Faubion
Volume number 3
Start page 59
End page 63
Total pages 5
Collection year 2017
Language eng
Abstract/Summary The commercial manufacture of cookies and related baked goods is gradually replacing baking in the home. In the factory, the mixing process is performed in any of three mixer types: vertical spindle mixers, horizontal drum mixers, and continuous mixers. After mixing, the dough is formed into the desired shape by sheeting, cutting, and molding. These dough pieces are then transferred onto a traveling strip to go through the oven. The final steps are cooling and packaging.
Keyword Continuous mixers
Dough mixers
Factory production
Shelf life
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

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Created: Sat, 15 Nov 2014, 20:46:38 EST by Colin Walter Wrigley on behalf of Qld Alliance for Agriculture and Food Innovation