Biscuit Baking Technology, 2nd Edition

Biscuit process and engineering manual – now available for Pre-Order at www.store.elsevier.com/9780128042113

For author’s 30% discount use code: ATR30

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Author: Iain Davidson

Expected release: 01 February 2016

Imprint: Academic Press

Print book ISBN: 9780128042113

Pages: 384

Dimensions: 229 x 152

Print Book: GBP 106.25

Paperback: GBP 125.00

 

 

 

 

 

A manual for designers and operators on the biscuit oven – baking technology

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

7-1 CONSTRUCTION: Direct Gas Fired Ovens

7-2 OVEN CONSTRUCTION: Indirect Fired Ovens

7-3 HEAT RECOVERY SYSTEM

8 OVEN CONVEYOR BANDS

9 OVEN CONVEYOR DESIGN

10 PROCESS CONTROL SYSTEMS

11 OVEN SAFETY MONITORING AND ALARM

12-1 OVEN OPERATION: Direct Gas Fired Oven

12-2 OVEN OPERATION: Indirect radiant Oven

13 OVEN EFFICIENCY

14 OVEN INSPECTION AND AUDIT

APPENDIX 1 Ingredients for biscuits

APPENDIX 2 Oven maintenance

APPENDIX 3 Oven manufacturers

APPENDIX 4 Oven band manufacturers

Pre-order at  www.store.elsevier.com/9780128042113 

For 30% author’s discount use code: ATR30

 

Baker Pacific Ltd. 3905 Two Exchange Square, 8 Connaught Place, Hong Kong

Tel. +852 2522 1114       email: bakerman@dircon.co.uk      

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All our caramels have  a long shelf life at ambient temperatures, stable colour, flavour, texture and moisture content
Our recipes and process inhibit moisture migration from the caramel to the biscuit ………. so that the caramel stays soft and the biscuit stays crisp
The caramels are made with European technology with only the finest natural ingredients, compliant with Halal approval and without preservatives, artificial colours or flavours

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A rich, creamy, smooth caramel with intense flavour

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An excellent low cost caramel for sandwich and chocolate coated products. Made with alternative vegetable fats and re-constituted milk

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A new caramel with pure Indonesian honey

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A simple caramel made without dairy products; good flavour, smooth texture and long life

We provide process technology for making our range of caramels, including formulations, complete process details and technical support

 

 

 

For enquiries and more information contact

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 Baker Pacific Ltd. 3905 Two Exchange Square, Suite 7443, 8 Connaught Place, Hong Kong

Tel. +852 2522 1114   Fax.  +852 2521 1190