Description of Ingredients

Flours & Cereals

Wheat flour

• Strong
• Biscuit
• Wheatmeal
• Wholemeal
• Bran
• Dusting flour
• Vital wheat gluten

 Oats

• Oatmeal/flakes

Rye flour

Cornflour/starches

Soya flour

Fats

•  Fats and Oils
• Biscuit Dough Fats
• Butter and Butter Oil
• Margarine
• Sandwich Cream Fat
• Fat for Oil Spraying
• Anti-oxidants

Dried Fruits and Nuts

•  Introduction
• Currants
• Seedless raisins & Sultanas
• Other dried fruits
• Fruit pastes and syrups
• Nuts

1. Almonds
2. Coconut
3. Hazelnuts
4. Peanuts
5. Walnuts and Pecans

Flavours

•  Introduction
• Spices and herbs
• More on Flavours
• Flavour enhancers

Sugars

Crystalline sucrose

• Granulated
• Caster
• Powdered and icing
• Demerara/brown

Sucrose Syrups

• Liquid sugar
• Invert syrup
• Cane syrups

Lower sugars and syrups

• Dextrose
• Fructose
• Maltodextrin
• Glucose syrups

Honey

 Malt extract

Uses and functions of sugars

Relative sweetness of sugars

Other Sweeteners

Emulsifiers

Emulsifiers

• Lecithin
• Data ester
• GMS
• Sucrose ester
• Soya flour

Yeast

Introduction

Chocolate and Cocoa

Introduction

• Milk chocolate
• Plain chocolate

Chocolate chips/chunks

Chocolate flavoured coatings

Cocoa

Dairy Products

•  Introduction
• Butter and butter oil
• Cheese & Cheese powder
•  Fresh milk
• Full cream milk powder
• Skimmed Milk Powder
• Whey powder
• Use of Milk Products in Biscuits
• Eggs

1. Fresh egg
2. Dried egg powders

Enzymes

Introduction

Chemicals

• Introduction
• Salt
• Leavening/aerating agents

1. Baking soda/Sodium bicarbonate
2. Baking powders
3. Acid calcium phosphate
4. Sodium acid phosphate

• Ammonium bicarbonate
• Fruit Acids
• Sodium metabisulphite
• L cysteine

Other materials

• Colours
• Caramel
• Dough recycle
• Biscuit recycle

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