Biscuit Baking Technology

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

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  • Author : Iain Davidson
  • Publisher : Academic Press
  • Pages : 348 pages
  • ISBN : 0128042125
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBiscuit Baking Technology

Biscuit Baking Technology

Biscuit Baking Technology
  • Author : Iain Davidson
  • Publisher : Academic Press
  • Release : 25 January 2016
GET THIS BOOKBiscuit Baking Technology

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

Biscuit, Cookie and Cracker Production

Biscuit, Cookie and Cracker Production
  • Author : Iain Davidson
  • Publisher : Academic Press
  • Release : 10 July 2018
GET THIS BOOKBiscuit, Cookie and Cracker Production

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery

Technology of Biscuits, Crackers, and Cookies

Technology of Biscuits, Crackers, and Cookies
  • Author : Duncan Manley
  • Publisher : McGraw Hill Professional
  • Release : 07 May 2021
GET THIS BOOKTechnology of Biscuits, Crackers, and Cookies

The first edition of Duncan Manley's reference book Technology of biscuits, crackers and cookies quickly established itself as the essential reference for anyone involved in the manufacture of biscuits, cookies and crackers. The publication of a fully revised and updated new edition will be warmly welcomed by this important industry. It is almost ten years since the publication of the second edition of this book. The pace of change witnessed by the food industry over the last decade more than

Biscuit, Cookie and Cracker Process and Recipes

Biscuit, Cookie and Cracker Process and Recipes
  • Author : Glyn Sykes,Iain Davidson
  • Publisher : Academic Press
  • Release : 01 March 2020
GET THIS BOOKBiscuit, Cookie and Cracker Process and Recipes

Biscuit, Cookie and Cracker Process and Recipes is a practical reference that brings a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed and tailored to markets in Europe, Asia, Australia, North America and South America. Beginning with the explanation of technical process and formulations, the book provides extensive images and easy-access guidelines for readers to dip their toes into making accessible and marketable biscuits,

The Technology of Wafers and Waffles I

The Technology of Wafers and Waffles I
  • Author : Karl F. Tiefenbacher
  • Publisher : Academic Press
  • Release : 16 May 2017
GET THIS BOOKThe Technology of Wafers and Waffles I

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
  • Author : Geoff Talbot
  • Publisher : Elsevier
  • Release : 26 June 2009
GET THIS BOOKScience and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings,

More Baking Problems Solved

More Baking Problems Solved
  • Author : S P Cauvain,L S Young
  • Publisher : Elsevier
  • Release : 26 August 2009
GET THIS BOOKMore Baking Problems Solved

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified. The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently

Biscuit Manufacture

Biscuit Manufacture
  • Author : P. R. Whitely
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKBiscuit Manufacture

THE intention of this book is to provide a guide for potential management and supervisors and for those who wish to understand the fundamental principles of biscuit manufacture. It does not set out to be a learned treatise. The purpose of the book is to simplify and explain processes and materials so that the 'mystique'is replaced by logic. Once the mystique is removed the biscuit maker is one step closer to anticipating and solving problems. In attempting to cover this

The Good Book of Southern Baking

The Good Book of Southern Baking
  • Author : Kelly Fields,Kate Heddings
  • Publisher : Lorena Jones Books
  • Release : 08 September 2020
GET THIS BOOKThe Good Book of Southern Baking

100+ beloved recipes proving that Southern baking is American baking—from the James Beard Award-winning chef and owner of the New Orleans bakery Willa Jean. “Kelly Fields bakes with the soul of a grandma, the curiosity of a student, and the skill of a master.”—Vivian Howard, author of Deep Run Roots: Stories and Recipes from My Corner of the South NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • The

Baking Technology and Nutrition

Baking Technology and Nutrition
  • Author : Stanley P. Cauvain,Rosie H. Clark
  • Publisher : John Wiley & Sons
  • Release : 23 July 2019
GET THIS BOOKBaking Technology and Nutrition

A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier