Biscuit Baking Technology: Processing And Engineering Manual by Iain Davidson

Biscuit Baking Technology: Processing And Engineering Manual

byIain DavidsonEditorIain Davidson

Paperback | January 22, 2016

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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.

About The Author

Iain Davidson 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 machines until 1975, gaining a thorough technical knowledge o...

Details & Specs

Title:Biscuit Baking Technology: Processing And Engineering ManualFormat:PaperbackDimensions:348 pages, 8.75 × 6.35 × 0.68 inPublished:January 22, 2016Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128042117

ISBN - 13:9780128042113

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Extra Content

Table of Contents

Introduction

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. HEAT RECOVERY SYSTEM

10. OVEN CONVEYOR BANDS

11. OVEN CONVEYOR DESIGN

12. PROCESS CONTROL SYSTEMS

13. OVEN SAFETY MONITORING AND ALARM

14. OVEN OPERATION: Direct Gas Fired Oven

15. OVEN OPERATION: Indirect radiant Oven

16. OVEN EFFICIENCY

17. OVEN INSPECTION AND AUDIT

APPENDIX 1 Ingredients for biscuits

APPENDIX 2 Maintenance

APPENDIX 3 Combustion data

APPENDIX 4: Oven manufacturers

APPENDIX 5: Oven band manufacturers

Index