Sources of additional information

Books

Training Modules

Journals

Research Organisations

Training Courses in Biscuit Technology

Specialist Websites

Other Links

Books

1. Manley, D. J. R. (2000) Manley's Technology of Biscuits, Crackers and Cookies, 4th edition,

The 3rd edition of this book is also available in Russian (2003) and Chinese (2007) translations.

Woodhead Publishing Ltd, Cambridge.

2. Manley, D. J. R. (1998), Biscuit, Cookie and Cracker Manufacturing Manuals,

Manual 1. Ingredients,

Manual 2. Biscuit doughs,

Manual 3. Biscuit dough piece forming,

Manual 4. Baking and cooling of biscuits,

Manual 5. Secondary processing in biscuit manufacturing,

Manual 6. Biscuit packaging and storage.

Woodhead Publishing Ltd, Cambridge.

3. Manley, D. J. R. (2001), Biscuit Cracker and Cookie Recipes,

Woodhead Publishing Ltd, Cambridge.

Details of the contents of the books can be viewed at www.duncanmanley.com

4. Wade, P. (1988) Biscuits, Cookies and Crackers, Vol.1 The principles of the craft.

Elsevier Science Publishers Ltd. London

5. Almond, N. (1989) Biscuits, Cookies and Crackers, Vol. 2 The biscuit making process.

Elsevier Science Publishers Ltd. London

6. Almond, N., et al (1991) Biscuits, Cookies and Crackers, Vol. 3 Composite products,

Elsevier Science Publishers Ltd. London

7. Matz, S.A. (1992) Cookie and Cracker Technology. 3rd edition

AVI Publishing Company Ltd

Training Modules

CABATEC (1996) Flour and Cereals,Cabatec

An audio visual open learning module Ref. C2,

The Biscuit Cake Chocolate and Confectionery Alliance, London

 

CABATEC (1988) An Introduction to Sugar,

An audio visual open learning module Ref. C1,

The Biscuit Cake Chocolate and Confectionery Alliance, London

 

CABATEC (1992) Dairy Ingredients in the Baking and Confectionery Industries,

An audio visual open learning module Ref. C6,

The Biscuit Cake Chocolate and Confectionery Alliance, London

 

CABATEC (1993) Biscuit Recipes,

An audio visual open learning module Ref. S9,

The Biscuit Cake Chocolate and Confectionery Alliance, London

 

CABATEC (1989) An Introduction to Biscuits,

An audio visual open learning module Ref. S8,

The Biscuit Cake Chocolate and Confectionery Alliance, London

 

CABATEC (1992) Biscuit Mixing,

An audio visual open learning module Ref. S10,

The Biscuit Cake Chocolate and Confectionery Alliance, London

 

CABATEC (1986) Cakes and Biscuits- The Baking Process,

An audio visual open learning module ref. C9,

The Biscuit, Cake, Chocolate and Confectionery Alliance, London

 

CABATEC (1986) Chocolate Enrobing and Moulding,

An audio visual open learning module ref. C10,

The Biscuit, Cake, Chocolate and Confectionery Alliance, London

Journals

Bake & Take

Asia Food Journal:

Reed Business Information Asia

Chocolate and Confectionery International

Food Manufacture.

Food Processing

The Manufacturing Confectioner:

MC Publishing Co.

Biscuit World

Food Engineering & Ingredients

Food Ingredients

Confection

Research Organisations

Campden & Chorleywood Food Research Association (CCFRA)

Leatherhead Food RA

PIRA (packaging)

Reading Bakery Systems

Training Courses in Biscuit Technology

Campden & Chorleywood Food Research Association (CCFRA)

ZDS

The Biscuit Doctor's Biscuit Technology Course

Specialist Web Sites

ifis International Food Information Service

Duncan Manley Limited