Biscuit Baking Technology

KEY FEATURES

Thoroughly explores the engineering of baking, including details about biscuit baking equipment, oven specifications,, installation, opetration and maintenance.

Delivers a fully up-dated third edition that examines new technical developments in baking oven design particularly for baking by infrared radiatiojn, NIR, FIR and dielectric heating

Provides details of best industry practices for cafety, hygiene and maintenance of ovens

New chapters on convection ovens and electric ovens

Contains new content on filled cookies and snack cakes

A new chapter on specifying and purchasing a new oven, including examples, comparison of quotations and recommended contract details

DESCRIPTION

Biscuit Baking Technology: Processing and Engineering Manual, Third Edition

shares over 50 years of experience in the biscuit baking industry world-wide, and is the most updated reference book for senior managers and staff involved in industrial scale biscuit baking. The volume covers the biscuit industry process, ingredients, formulations, as well as the design, manufacture, installation, operation and maintenance of baking ovens. The third edition is fully updated and covers topics, such as baking by infrared radiation. NIR, FIR and doelectric heating, new innovations from leading oven manufacturers, new information for baking cookies, filled cookies, snack cakes and puzzle biscuit designs.

TABLE OF CONTENTS

  1. The biscuits, cookies and crackers
  2. Baking process
  3. Baking profiles
  4. Biscuit design and output
  5. Heat transfer
  6. Oven designs
  7. Oven specifications: Hybrid ovens
  8. Oven construction: Direct Gas Fired Ovens
  9. Oven construction: Indirect Fired Ovens
  10. Heat Recovery System
  11. Oven construction: Convection ovens
  12. Oven construction: Electric ovens
  13. Oven conveyor bands
  14. Oven conveyor design
  15. Process control systems
  16. Oven safety monitoring and alarms
  17. Manufacture of biscuit ovens
  18. Oven operation: Direct Gas Fired ovens
  19. Oven operation: Indirect Radiant oven
  20. Oven efficiency
  21. Energy for biscuit baking
  22. Oven inspection and audit
  23. Oven maintenance

APPENDICES

  1. Ingredients for biscuits
  2. Combustion data
  3. Energy for biscuit baking
  4. Oven inspection and audit
  5. Oven maintenance
FOOD SCIENCE, TECHNOLOGY & NUTRITION Order online at https://www.elsevier.com/ Use promo code FOOD30 for 30% discount and free shipping!

bakerpacific

Baker Pacific Ltd. are suppliers of process technology and production equipment for biscuits, cookies, crackers, candy and chocolate.

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