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

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Overview

This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.

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Product Details

Meet the Author

Duncan Manley is an internationally-renowned consultant to the biscuit and food industries, with over 40 years’ experience. He is the author of the Biscuit, cookie and cracker manufacturing manuals and Biscuit, cracker and cookie recipes for the food industry, also published by Woodhead Publishing.

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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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