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Biscuit Baking Technology
Processing and Engineering Manual
A manual for designers and operators on the biscuit oven-baking technology
Iain Davidson (Author)
9780128042113, Elsevier Science
Paperback, published 22 January 2016
348 pages
22.9 x 15.1 x 2.2 cm, 0.54 kg
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.
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 Radiant Ovens 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 APPENDIX 1 Ingredients for biscuits 2 Maintenance 3 Combustion data 4: Oven manufacturers 5: Oven band manufacturers
Subject Areas: Food & beverage technology [TDCT]
