Biscuit Baking Technology: Processing and Engineering Manual
4.5/5
()
Currently unavailable
Currently unavailable
About this ebook
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
Iain Davidson
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.
Related to Biscuit Baking Technology
Related ebooks
The Technology of Wafers and Waffles II: Recipes, Product Development and Know-How Rating: 5 out of 5 stars5/5How to Build a Biscuit Oven Rating: 5 out of 5 stars5/5Novel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsFood Engineering Innovations Across the Food Supply Chain Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsFood Preservation Process Design Rating: 4 out of 5 stars4/5Food Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsFood Packaging and Preservation Rating: 0 out of 5 stars0 ratingsThermobacteriology in Food Processing Rating: 4 out of 5 stars4/5Steamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Wheat Flour Rating: 3 out of 5 stars3/5Enzymes in Food Processing Rating: 5 out of 5 stars5/5Starch: Chemistry and Technology Rating: 5 out of 5 stars5/5Crystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals Rating: 0 out of 5 stars0 ratingsFood Process Engineering and Technology Rating: 5 out of 5 stars5/5The Chemistry and Technology of Pectin Rating: 5 out of 5 stars5/5Food Biosynthesis Rating: 0 out of 5 stars0 ratingsFood Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsFood Flavours: Biology and Chemistry Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Introduction to Food Science and Technology Rating: 5 out of 5 stars5/5Research and Technological Advances in Food Science Rating: 0 out of 5 stars0 ratingsChemistry and Technology of Soft Drinks and Fruit Juices Rating: 5 out of 5 stars5/5Food Packaging Rating: 0 out of 5 stars0 ratings
Food Science For You
The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsMouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsThe Craft and Science of Coffee Rating: 5 out of 5 stars5/5Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Ultraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsSurvival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThe Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5Fundamentals of Food Processing and Technology Rating: 0 out of 5 stars0 ratingsClean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5
Reviews for Biscuit Baking Technology
5 ratings0 reviews