Biscuit Baking Technology

 

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PUBLISHED BY ACADEMIC PRESS 2016 An imprint of Elsevier

DESCRIPTION

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens.

Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing.

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. Heat Recovery System
  10. Oven conveyor bands
  11. Oven conveyor design
  12. Process control systems
  13. Oven safety monitoring and alarm
  14. Oven operation: Direct Gas Fired Oven
  15. Oven operation: Indirect radiant Oven
  16. Oven efficiency
  17. Oven inspection and audit

APPENDICES

  1. Ingredients for biscuits
  2. Maintenance
  3. Combustion data
  4. Oven manufacturers
  5. Oven band manufacturers

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The book is available at http://www.store.elsevier.com/9780128042113

and at http://www.amazon.com ‘Biscuit Baking Technology’

For more information contact Baker Pacific at bakerman@bakerpacific.com.hk

 

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