Biscuit Baking Technology: Processing and Engineering Manual

by Iain Davidson

Overview

Biscuit Baking Technology: Processing and Engineering Manual, Third Edition 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. - Thoroughly explores the engineering of baking, including details about biscuit baking equipment, oven specifications, installation, operation, and maintenance - Delivers a fully updated third edition that examines new technical developments in baking oven design, particularly for baking by infrared radiation, NIR, FIR, and dielectric heating - Provides details of best industry practices for safety, hygiene, and maintenance of ovens - Contains new content on filled cookies and snack cakes, 3D, and puzzle biscuit designs - Adds a new chapter on specifying and purchasing a new oven, including examples, comparison of quotations, and recommended contract details

Product Details

ISBN-13:	9780323911429
Publisher:	Elsevier Science & Technology Books
Publication date:	01/17/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	426
File size:	148 MB
Note:	This product may take a few minutes to download.

About the Author

Iain graduated from the School of Industrial Design (Engineering) at Royal College of Art in London in 1965 and joined Baker Perkins Ltd. He was Industrial Design Engineer, working in the Technical Department on the design of new biscuit, bakery and candy processing. In 1990 Iain was appointed Regional Manager Asia Pacific for Baker Perkins and re-located to Indonesia and later to China. In 2000 Iain established his own company in Indonesia, PT Baker Pacific Mandiri. The company provided consultancy in the area of process technology and machinery for the biscuit, chocolate and candy industries, establishing a manufacturing capability for biscuit ovens and manufactured ovens in China, India and Indonesia. During recent years, Iain has provided training programs for technical staff in biscuit bakeries, both courses presented on site and also provision of presentation materials for in house programs. Iain is the author of three books published by Elsevier.

Table of Contents

1. The biscuits2. Baking process3. Biscuit design and output4. Heat transfer5. Oven designs6. Oven specifications: Hybrid ovens7. Oven construction: Direct gas fired ovens8. Oven construction: Indirect fired ovens9. Local oven manufacture10. Heat recovery system11. Oven conveyor bands12. Oven conveyor design13. Process control systems14. Oven safety monitoring and alarm15. Oven operation: Direct gas fired oven16. Oven operation: Indirect radiant oven17. Oven operation: Convection oven18. Oven efficiency 19. Oven inspection and audit Appendix1. Ingredients for biscuits2. Oven maintenance3. Purchasing an oven 4. Oven manufacturers 5. Oven band manufacturers

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From the Publisher

A manual for designers and operators on the biscuit oven-baking technology