Biscuit Baking Technology 2nd Edition

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 Imprint:Academic Press

  Print Book ISBN :9780128042113

  Pages:  333

  GBP 106.25   

  Order at Elsevier, for author’s 30% discount use code ATR30 

  Visit:  www.store.elsevier.com/9780128042113

 

 

 

 

 

Baking Process and Engineering: in-house training program

Presentations based on our “Biscuit Baking Technology” with over 500 slides for 18 presentations

1.The Biscuits   2.Baking process   3.Biscuit design and output   4.Heat transfer   5.Oven designs   6.Oven specifications   7.Direct Gas Fired Ovens 8.Indirect Fired Ovens   9.Heat recovery System   10.Oven bands   11.Oven conveyor design   12.Control equipment   13.Oven operation DGF Ovens  14.Oven operation Indirect Ovens   15.Maintenance   16.Oven inspection and audit   17.Key components 18.Oven efficiency

 

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USD 140.00. Order from Baker Pacific Ltd. by email to bakerman@bakerpacific.com.hk, with name, company, address for invoice. 

 

 

Biscuit Process Guides

Detail guides for the production of a wide rage of biscuits, crackers and cookies

Product Description
Product specification
Production output
Nutritional data
Formulation
Critical ingredients / ingredient specifications
Production process / Quality control
Production machines
Packaging styles 

Products available from our Portfolio:

 

Sandwich biscuits

 

 

Short dough biscuits

 

Cookies

 

 

Crackers

 

 

Hard Sweet Biscuits

 

USD 85.00 for any Product Process Guide . Order from Baker Pacific Ltd. by email to bakerman@bakerpacific.com.hk, with name, company, address for invoice. 

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