Iain Davidson

Biscuit Baking Technology (eBook, ePUB)

Processing and Engineering Manual

• Format: ePub

Produktbeschreibung

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

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 426
• Erscheinungstermin: 17. Januar 2023
• Englisch
• ISBN-13: 9780323911429
• Artikelnr.: 67306771

Autorenporträt

Iain has 50+ years industry experience as a biscuit/baking expert in industry. He has been a senior manager to major companies including Baker Perkins in biscuit and baking before starting his own company, PT Baker Pacific Mandiri. He invented some of the industry equipment now used.
His 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 2 other books in this area published by Elsevier: Biscuit Baking Technology; and Biscuit, Cookie and Cracker Process and Recipes.

Inhaltsangabe

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 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

Appendix 1. Ingredients for biscuits 2. Oven maintenance 3. Purchasing an oven 4. Oven manufacturers 5. Oven band manufacturers