Biscuit baking technology : processing and engineering manual

✍ Scribed by Davidson, Iain

• Publisher: Academic Press : Elsevier Ltd
• Year: 2016
• Tongue: English
• Leaves: 349
• Edition: Second edition
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

Content: Front Cover
Biscuit Baking Technology
Copyright Page
Contents
Biography
Acknowledgements
Introduction
1 The Biscuits
1.1 Crackers
1.2 Process for Snack Crackers
1.2.1 Description
1.2.2 Product Specification
1.2.3 Formulation
1.2.4 Critical Ingredients
1.2.5 Mixing
1.2.6 Standing Time
1.2.7 Forming
1.2.8 Baking
1.2.9 Baking Band
1.3 Process for Soda Crackers
1.3.1 Description
1.3.2 Product Specification
1.3.3 Formulation
1.3.3.1 Sponge
1.3.3.2 Dough
1.3.4 Critical Ingredients
1.3.5 Mixing and Fermentation
1.3.6 Dough Forming
1.3.7 Baking
1.3.8 Alternative Oven Band 1.3.9 Oil Spray1.3.10 Cracker Breaking
1.4 Hard Sweet Biscuits
1.5 Process for Hard Sweet Biscuits
1.5.1 Description
1.5.2 Product Specification
1.5.3 Formulation
1.5.4 Critical Ingredients
1.5.5 Mixing
1.5.6 Forming
1.5.7 Baking
1.5.8 Cooling
1.6 Short Doughs: Rotary Moulded Biscuits
1.7 Short Doughs (Moulded Biscuits)
1.8 Process for a Moulded Short Dough Biscuit
1.8.1 Description
1.8.2 Product Specification
1.8.3 Formulation
1.8.4 Critical Ingredients
1.8.5 Mixing
1.8.6 Standing Time
1.8.7 Rotary Moulding
1.8.8 Baking
1.8.9 Cooling
1.9 Cookies 1.10 Process for a Chocolate Chip Cookie1.10.1 Description
1.10.2 Product Specification
1.10.3 Formulation
1.10.4 Mixing
1.10.5 Forming
1.10.6 Baking
1.10.7 Cooling
1.11 Long Shelf Life Cakes, Snack Cakes
1.12 Summary
Bibliography
2 Baking Process
2.1 From the Dough Piece to the Biscuit
2.1.1 Biscuit Structure
2.1.2 Moisture Content
2.1.3 Colour
2.2 Ingredients
2.2.1 Wheat Flour
2.2.2 Wheat Flours: Typical Specifications
2.2.2.1 Wheat Gluten
2.2.2.2 Starch
2.2.3 Sugar
2.2.4 Leavening Agents
2.2.5 Fats
2.3 Baking: The Development of the Biscuit Structure and Texture 2.3.1 Moisture Removal2.3.2 Colour
2.4 Summary
Bibliography
3 Biscuit Design and Output
3.1 Cutter and Moulding Roll Layouts
3.2 Scrap and Scrap-Less Designs
3.3 Docker Pins
3.4 Oven Band Loadings
3.5 Oven Size and Output
3.6 Output Calculation
3.7 Summary
Bibliography
4 Heat Transfer
4.1 Radiation
4.1.1 Wavelength
4.1.2 Distance
4.1.3 Effect of Radiation on the Dough Pieces
4.2 Conduction
4.2.1 Baking
4.2.2 Oven Insulation
4.3 Convection
4.3.1 Convection Baking
4.4 Summary
4.4.1 Radiation
4.4.2 Conduction
4.4.3 Convection
Bibliography
5 Oven Designs 5.1 Heat Transfer Methods5.1.1 Radiant Heating
5.1.1.1 Direct Gas-Fired Ovens
5.1.1.2 Summary
5.1.1.3 Electric Ovens
5.1.1.4 Summary
5.1.1.5 Indirect Radiant Ovens
5.1.1.6 Summary
5.1.2 Conduction Heat Transfer
5.1.3 Convection Baking
5.1.3.1 Direct Convection Ovens
5.1.3.2 Indirect Convection Ovens
5.1.3.3 Summary
5.1.3.4 'Re-Circ' Ovens
5.1.3.5 Summary
5.2 Hybrid Ovens
5.2.1 Direct Gas-Fired/Indirect Radiant Ovens
5.2.2 Direct Gas-Fired/Convection Ovens
5.2.3 Multisystem Ovens
5.2.4 Dielectric Baking
5.2.5 Microwave Baking
Bibliography