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.
1. Introduction - p. xiii 2. Chapter 1 The biscuits, cookies and crackers - p. 1 3. Chapter 2 Baking process - p. 45 4. Chapter 3 Baking profiles - p. 57 5. Chapter 4 Biscuit design and output - p. 75 6. Chapter 5 Heat transfer - p. 87 7. Chapter 6 Oven designs - p. 103 8. Chapter 7 Oven specifications - p. 123 9. Chapter 8 Oven construction: direct gas-fired ovens - p. 143 10. Chapter 9 Oven construction: indirect radiant ovens - p. 167 11. Chapter 10 Heat recovery system - p. 187 12. Chapter 11 Oven construction: convection ovens - p. 195 13. Chapter 12 Oven construction: electric ovens - p. 201 14. Chapter 13 Oven conveyor bands (belts) - p. 211 15. Chapter 14 Oven conveyor design - p. 235 16. Chapter 15 Process control systems - p. 253 17. Chapter 16 Oven safety monitoring and alarm - p. 273 18. Chapter 17 Manufacture of biscuit ovens - p. 289 19. Chapter 18 Oven operation: direct gas-fired oven - p. 303 20. Chapter 19 Oven operation: indirect radiant oven - p. 311 21. Chapter 20 Oven efficiency - p. 323 22. Chapter 21 Energy for biscuit baking - p. 335 23. Chapter 22 Oven inspection and audit - p. 347 24. Chapter 23 Oven maintenance - p. 365 25. Appendix 1 Ingredients for biscuits: an introduction - p. 379 26. Appendix 2 Specification of a multi-purpose oven 1.27×91.9 m - p. 387 27. Appendix 3 Oven manufacturers - p. 395 28. Appendix 4 Oven band manufacturers - p. 401 29. Index - p. 405
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.
1. Introduction - p. xiii 2. Chapter 1 The biscuits, cookies and crackers - p. 1 3. Chapter 2 Baking process - p. 45 4. Chapter 3 Baking profiles - p. 57 5. Chapter 4 Biscuit design and output - p. 75 6. Chapter 5 Heat transfer - p. 87 7. Chapter 6 Oven designs - p. 103 8. Chapter 7 Oven specifications - p. 123 9. Chapter 8 Oven construction: direct gas-fired ovens - p. 143 10. Chapter 9 Oven construction: indirect radiant ovens - p. 167 11. Chapter 10 Heat recovery system - p. 187 12. Chapter 11 Oven construction: convection ovens - p. 195 13. Chapter 12 Oven construction: electric ovens - p. 201 14. Chapter 13 Oven conveyor bands (belts) - p. 211 15. Chapter 14 Oven conveyor design - p. 235 16. Chapter 15 Process control systems - p. 253 17. Chapter 16 Oven safety monitoring and alarm - p. 273 18. Chapter 17 Manufacture of biscuit ovens - p. 289 19. Chapter 18 Oven operation: direct gas-fired oven - p. 303 20. Chapter 19 Oven operation: indirect radiant oven - p. 311 21. Chapter 20 Oven efficiency - p. 323 22. Chapter 21 Energy for biscuit baking - p. 335 23. Chapter 22 Oven inspection and audit - p. 347 24. Chapter 23 Oven maintenance - p. 365 25. Appendix 1 Ingredients for biscuits: an introduction - p. 379 26. Appendix 2 Specification of a multi-purpose oven 1.27×91.9 m - p. 387 27. Appendix 3 Oven manufacturers - p. 395 28. Appendix 4 Oven band manufacturers - p. 401 29. Index - p. 405
