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BISCUIT, COOKIE AND CRACKER PRODUCTION                  Cover 4

Key Features

  • Covers the complete processed food production line, from raw materials to packaged product
  • Shows, in detail, the process, production and packaging equipment for biscuits, cookies and  crackers with more than 200 photos and drawings

Author: Iain Davidson

No. of pages:  244

Copyright: © Academic Press 2018

Published: 12th July 2018

Imprint: Academic Press

eBook ISBN: 9780128155806  Paperback ISBN: 9780128155790

Contents

1. The Biscuits
2. Ingredient storage and handling
3. Dough Mixing
4. Dough Feed Systems
5. Dough Forming: Biscuit cutting machines
6. Dough Piece Forming: Laminating
7. Dough Piece Forming: Rotary Moulding
8. Dough Piece Forming: Depositing
9. Biscuit Baking Ovens
10. Oven Conveyor Bands
11. Oil Spray machines
12. Biscuit Cooling and handling
13. Biscuit Sandwiching
14. Biscuit Packaging
15. Biscuit Production
16. Ingredients for biscuits
17. Test Bakery

Visit https://www.elsevier.com/books

Link:  https://www.elsevier.com/books/biscuit-cookie-and-cracker-production/davidson/978-0-12-815579-0

BISCUIT BAKING TECHNOLOGY

Processing and Engineering Manual

5.0 star rating1 Review
 
Author: Iain Davidson
Paperback ISBN: 9780128042113
eBook ISBN: 9780128042120
Imprint: Academic Press
Published Date: 22nd January 2016
Page Count: 348

Table of 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 and Monitoring

14 Oven Operation: Direct Gas Fired Oven

15 Oven Operation: Indirect Radiant Oven   

16 Oven Efficiency                             

17 Oven Inspection and Audit                       

APPENDIX 1  Ingredients for biscuits                         

APPENDIX 2 Oven Maintenance                                            

APPENDIX 3 Combustion Data    

APPENDIX 4 Oven Manufacturers

APPENDIX 5 Oven Band Manufacturers

Link: https://www.elsevier.com/books/biscuit-baking-technology/davidson/978-0-12-804211-3

Baking Process and engineering: in-house training program

Presentations based on “Biscuit Baking Technology” with over 500 slides for 18 presentations

1.The Biscuits  

2.Baking process  

3.Biscuit design and output  

4.Heat transfer  

5.Oven designs

6.Oven specifications  

7.Direct Gas Fired Ovens  

8.Indirect Fired Ovens  

9.Heat recovery System

10.Oven bands  

11.Oven conveyor design  

12.Control equipment  

13.Oven operation DGF Ovens

14.Oven operation Indirect Ovens  

15.Maintenance  

16.Oven inspection and audit

17.Key components  

18.Oven efficiency

Training image 2
A selection of some of 500 slides

USD 140.00 Order from Baker Pacific Ltd by email to bakerman@bakerpacific.net

 

 

 

 

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