Biscuit Baking Technology

Processing and Engineering Manual

Häftad, Engelska, 2016

AvIain Davidson

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Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens.

Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing.

Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance
The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated
Provides details of best industry practice for safety, hygiene and maintenance of ovens
Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings
Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

Produktinformation

Utgivningsdatum2016-01-22
Mått152 x 229 x undefined mm
Vikt540 g
FormatHäftad
SpråkEngelska
Antal sidor348
Upplaga2
FörlagElsevier Science
ISBN9780128042113

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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.

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 Radiant Ovens10. Oven Conveyor Bands11. Oven Conveyor Design12. Process Control Systems13. Oven Safety Monitoring and Alarm14. Oven Operation: Direct Gas-Fired Oven15. Oven Operation: Indirect Radiant Oven16. Oven Efficiency17. Oven Inspection and Audit APPENDIX1 Ingredients for biscuits2 Maintenance3 Combustion data4: Oven manufacturers5: Oven band manufacturers