Biscuit, Cookies, and Cracker Manufacturing, Manual 4 Baking and Cooling / Edition 1

Biscuit, Cookies, and Cracker Manufacturing, Manual 4 Baking and Cooling / Edition 1

by Duncan Manley, D. J. R. Manley
     
 

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry.
What Happens in a Baking

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Overview

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry.
What Happens in a Baking Oven o Types of Ovens o Post-Oven Processes o Cooling o Handling o Troubleshooting Tips This manual describes what is involved in baking and cooling biscuits from dough pieces that have been placed on the oven band.

Product Details

ISBN-13:
9781855732957
Publisher:
Elsevier Science
Publication date:
03/01/1998
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series, #4
Pages:
96
Product dimensions:
5.40(w) x 8.50(h) x 0.28(d)

Table of Contents

Introduction
 - Vocational qualifications

Background to the biscuit industry
 - What are biscuits?
 - How are biscuits made?
 - How a factory is arranged
 - What your company requires from the factory
 - Ingredient storage areas
 - Your contribution when working with ingredients

Hygiene and safety aspects
 - Safety of food products
 - Sources of contamination
 - Safety for people

Problem solving
 - Introduction
 - The process audit record
 - Control philosophy

Types of oven and baking bands
 - Introduction
 - Direct fired ovens
 - Indirect ovens
 - Hybrid ovens
 - Types of oven bands
 - Preparation and care of oven bands
 - Starting up and shutting down of ovens

Principles of baking
 - What happens in a baking oven
 - Oven temperatures and heat transfer
 - Baking of laminated cracker biscuits
 - Baking of semi-sweet and non-laminated cracker biscuits
 - Checking
 - Baking of short dough biscuits

Post baking processes
 - Run out of the oven band and stripping biscuit from the band
 - Electronic dying
 - Oil spraying

Process control of baking and troubleshooting
 - Introduction
 - Measurement of weight , size and colour
 - Measurement of moisture content
 - Communication requirements
 - Troubleshooting

Biscuit cooling and handling
 - Why cool biscuits
 - Biscuit stacking and lane control

Care, cleaning and maintenance
 - Care
 - Cleaning and maintenance ofbaking and cooling machinery

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