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

Cover 281015

 

 

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      

LOGO 2014

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