{"product_id":"biscuit-baking-technology-processing-and-engineering-manual-paperback-9780323999236","title":"Biscuit Baking Technology; Processing and Engineering Manual (Paperback \/ softback) 9780323999236","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eBiscuit Baking Technology\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eProcessing and Engineering Manual\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003eExamines the biscuit industry process, ingredients, and formulations, and the design, manufacture, installation, operation, and maintenance of baking ovens\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eIain Davidson (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780323999236, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 27 January 2023\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e426 pages, Approx. 300 illustrations (300 in full color)\u003cbr\u003e22.9 x 15.2 x 2.7 cm, 0.45 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003ci\u003eBiscuit Baking Technology: Processing and Engineering Manual, Third Edition\u003c\/i\u003e 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e1. 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 \u003c\/p\u003e \u003cp\u003eAppendix 1. Ingredients for biscuits 2. Oven maintenance 3. Purchasing an oven  4. Oven manufacturers  5. Oven band manufacturers\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Academic Press","offers":[{"title":"Default Title","offer_id":46651399569688,"sku":"9780323999236","price":110.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780323999236_6e508149-b252-403a-b0a2-6ad31be0a30c.jpg?v=1694976395","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/biscuit-baking-technology-processing-and-engineering-manual-paperback-9780323999236","provider":"Freshly Printed Books","version":"1.0","type":"link"}