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Full Description
Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design.
Contents
1. The biscuits
2. Baking process
3. Biscuit design and output
4. Heat transfer
5. Oven designs
6. Oven specifications: Hybrid ovens
7. Oven construction: Direct gas fired ovens
8. Oven construction: Indirect fired ovens
9. Local oven manufacture
10. Heat recovery system
11. Oven conveyor bands
12. Oven conveyor design
13. Process control systems
14. Oven safety monitoring and alarm
15. Oven operation: Direct gas fired oven
16. Oven operation: Indirect radiant oven
17. Oven operation: Convection oven
18. Oven efficiency
19. Oven inspection and audit
Appendix
1. Ingredients for biscuits
2. Oven maintenance
3. Purchasing an oven
4. Oven manufacturers
5. Oven band manufacturers
