Cookies manufacturing process

The environmental benefits are (1) enzymes replace hydrochloric acid in the manufacturing process, (2)eUminate the need for harsh chemical processing, (3) reduce the risk to the environment, and (4) provide a safer workplace due to the elimination of the use of a strong acid. The consumer beuefits are (1) confections and specialty baked goods with excellent mouthfeel and taste characteristics are readily available at reasonable cost due to the use of the enzyme invertase (2) soft centers of fine chocolates remain smooth and creamy and (3) some candies stay chewy and soft cookies are available on the grocer s shelves, rivaling homemade versions because of this special food enzyme. 

The polymer sheet must be heated to get it to the proper state for forming. The optimum temperature is dependent on the polymer and on the mold design that is being used to make the part. Therefore, even if one knows the correct temperature for production of a 4-inch diameter, 1.5-inch deep polystyrene clamshell from 0.016-lnch thick sheet, that might not be the correct temperature for forming the same sheet into a 9 x 4-inch, 10 compartment cookie tray. The process parameters depend on the part being manufactured, as well as the starting material. 

Biscuit, cookie and cracker manufacturing manuals Volume 5 Secondary processing in hiscuit... 

Ordinary butter (the toast type) is another example of a liquid/semisolid, depending on temperature. Butter is really a slurry of water in fat, differing from many materials of similar stiff room temperature textures in that its production is essentially a room temperature operation. Materials of this type can be sampled with a core-type sampler in the semisolid state or by methods previously described, in the liquid state. They can also be sampled by an extmsion system, whereby the sample is chopped off from an extruded stream. It is important that temperature be controlled so that the cut surface remains level and does not start to flow. Cheese is even more solid and can be sampled by simply taking a slice. Processed cheese is usually manufactured in the liquid state, and can be sampled and analyzed as-is, or fed into a sampling cell and allowed to solidify before analysis. Crumbly materials, such as biscuit (cookie) or cake doughs, dough mixes for pasta or noodle production or compressed (fresh) yeast, can be sampled manually or by an extrusion system. This includes thick slurries, which will eventually either solidify or be compressed into solid sheets or blocks. 

The next five chapters represent the core of the book becanse they thoroughly describe the processing of basically all types of cereal-based foods consumed by mankind. Chapter 10 covers bakery prodncts obtained from wheat, snch as different types of yeast-leavened breads, cookies, crackers, cakes, flonr tortillas, pasta, and noodles. Chapters 11 and 12 detail various industrial processes to manufacture... 

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