Biscuit creams

The physical properties of PKOs resemble particularly closely those of cocoa butter, and it is generally acknowledged that the best types of CBS are made from this fat. Substantial quantities of PKO are therefore fractionated in Western Europe, the US and Malaysia for this purpose. Coconut stearin, on the other hand, while having exceptionally sharp melting properties and mouth feel, has a melting point which is too low for substitute chocolate and most coatings. It is also obtained in lower yield and so is more costly to produce. Its uses, therefore, are restricted to the finest biscuit creams and a small number of luxury products. 

A major use is in soaps because lauric acid imparts excellent solubility and lathering properties. Palmkernel acids are also used to produce short-chain alcohols and their derivatives for detergents. Edible uses include margarine, ice cream and biscuit cream fillings. The melting behaviour of palmkernel and coconut oils are compared in Table 3.30. 

Cocoa powder production today is an important part of the cocoa and chocolate industry because of increased consumption of chocolate-flavored products. Cocoa powder is the basic flavoring ingredient in most chocolate-flavored cookies, biscuits, symps, cakes, and ice cream. It is also used extensively in the production of confectionery coatings for candy bars. 

Wafers are an unusual product. They are often incorrectly included with biscuits, possibly because they are both made from soft wheat flour. Wafers, unlike biscuits, are a low fat, low sugar product. They normally consist almost entirely of flour. There is a very wide difference between the various sorts of wafers. Some wafers are made to serve with ice cream others are made to covered in chocolate and sold as confectionery. 

Printed polyethylene Biscuit, ice cream, bread and chocolate bar wrappers, chip... 

Printed fibreboard bag, milk shake cup, milk thick shake straw, soy milk tetra pack, pasta, noodles, shredded cheese, outer cheese, carrot slice, coffee, lecithin, green beans, and brown rice packs Ice cream, biscuit outer, rolled oats, cereal outer, cocoa... 

Avoid large amounts of fat from butter, cheese, cream, fatty meats, poultry skin, chocolate, rich desserts, pastries, many cakes, and biscuits. 

Evaluating odor and flavor taints is frequently done with water, fatty food simulants (oil, chocolate, unsalted butter), hydrophilic powders (sugar, cornflour), or combined hydrophilic-hydrophobic matrices (milk or cream, biscuits) (Kilcast, 2003). The Robinson test often is used to evaluate materials for tainting potential. This test places the test material in a sealed container separated from the food simulant or test food at a relative humidity between 53% and 75%. After about 48 h, the test food is evaluated for taint compared to a control, using a discrimination method (Lord, 2003). Chocolate is frequently used as the food simulant for this test. Intensity of the taint may be evaluated using a... 

Sausages Prepared meats Dairy (including ice cream and yoghurts) Cheese Flour Bread Cakes, pastries, biscuits and puddings Confectionery and snacks Breakfast cereals Condiments, savoury preserves and spreads Sweet preserves and spreads Teas, coffees... 

Milk chocolate-coated cream wafer biscuits... 

Fig. 18.1 Food/packaging configurations for transfer studies from secondary packaging to foods (Jickells et al., 2005) (a) chocolate-coated cream wafer bars single- and multi-pack format in corrugated board box (b) milk chocolate-coated wafer biscuits in cartonboard boxes (c) chocolate-coated ice-cream bars in cartonboard box (d) oatcake biscuits in cartonboard boxes (e) savoury crackers in cartonboard boxes (f) wheat biscuit breakfast cereal in cartonboard boxes (g) crisps (potato chips) in corrugated board box.

Pastry, Cake, and Biscuit Products. In general, fats play several essential nutritional, technological, functional, and organoleptic roles in most all-bakery applications. As a result of its physical properties, fat plays a major part in the production of the majority of items in the pastry, cake, biscuit, and chocolate confectionery sector for example, in the preparation of pastry cream and in the desired appearance and texture of the end product. These physical properties include, above all, the rheological properties (consistency, plasticity, texture, etc.), and the properties of fusion and crystallization depend on the type of fat, the temperature, and the working conditions of the product. 

Validated methods are just as important as the availability of reference materials for allergens [21], As peanut allergy is highly prevalent and peanut products may enter into the production of various food matrices, e.g. chocolate, ice cream, biscuits and breakfast cereals, it is essential to have a peanut reference material both for research and routine analysis. Peanuts available in the food sector are derived from various sources, such as peanut vari-eties/types from different geographical origins, and are treated by various technological processes, such as dry and oil roasting at various temperatures for various times. 

Emulsifier technology is now being used for new product developments such as reduction in total product fat content for low fat margarine, spreads, cream, dressings, biscuits, cookies, cakes and ice cream technologies. 

Cocoa butter-like fats can also be formulated with interesterified oils. Blends suitable for butter cream fillings in biscuits may be formulated from palm stearin/palm kernel olein (25 75) or palm stearin/palm kernel olein/palm kernel oil (25 37.5 37.5) (Noor Lida et al. 1997). 

Other uses of palm oil are in snack foods, biscuits, ice-creams, salad dressings, mayonnaise, and so on. Fat plays a key role in all the above food items and formulations using palm oil products essentially replace some of the oils used traditionally. Oil suitable for ice-creams should be partly solid at 5°C and at —5°C, substantially liquid at 37°C, and have good melt feel characteristics. Palm oil, with a similar solid fat content profile to butterfat, is one such oil with suitable characteristics for ice-cream formulations. Palmkemel oil is also much used in ice cream products. 

Filling creams for biscuit sandwiches, wafers and cakes are usually called simply creams , and are used in large quantities in biscuit factories and bakeries. These products are among the most popular lines. The creams are composed essentially of sugar, fat and milk solids. The fat content is about 22 16% with an average... 

Class B. Biscuits (Cookies) and Ice Cream Cones to. 33% percent... 

HydroL [Van Den Beigh Foods] Partially hydrogenated vegetable oUs specialty oil for vegetable dairy systems, biscuits, frying, whipped toppings, cream centers, dressings. 

The USA is the largest producer of ice cream (about 6 billion 1 per annum) and has a per capita annual consumption of about 22 1 only New Zealanders eat more, with an average consumption of 261. Some 9% of all the milk produced in USA is used to make ice cream, and more than 90% of US households buy it. It is often eaten as a snack, much as biscuits are eaten in the UK. Sales of ice cream in the US in 2000 were about 20 billion ( 13 billion). Approximately two-thirds of this was sold in scoop shops, restaurants, retail outlets etc. and eaten out of the home. One-third was sold in supermarkets, grocery shops etc., mostly as half-gallon (2.21) tubs. More than half of the sales were premium ice cream low-fat ice cream, frozen yoghurt, and sherbet account for smaller (< 10%) but significant proportions of the market. Vanilla is the most popular flavour, accounting for about a quarter of... 

Components such as chocolate, biscuits, wafers, fruit pieces and nuts that are combined with ice cream to make products. 

Sandwiches consist of one or more flavours of ice cream between two biscuits or wafers, which may have been covered in chocolate (Figure 5.4a). Biscuits are made by mixing flour, sugar and fat, shaping and then baking. The sandwich can be assembled layer by layer, i.e. the first biscuit or wafer is covered with ice cream, which in turn is covered with a second biscuit or wafer. Alternatively, the ice cream can be extruded between two biscuits. The product is then hardened, dipped in chocolate or couverture if required, and packaged. 

Inclusions Pieces of fruit, nuts, chocolate, biscuit, cookie dough, marshmallow, toffee etc. that can be mixed into ice cream. 

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