Biscuit Baking Technology (3rd Ed.)
Processing and Engineering Manual

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Language: English
Cover of the book Biscuit Baking Technology

Subject for Biscuit Baking Technology

Keywords

?Alarm; Baking; Baking chamber; Baking efficiency; Baking profile; Baking profiles; Baking programme; Baking temperature; Baking temperatures; Baking time; Baking times; Band cleaner; Band cleaning; Band tension; Band tracker; Band tracking; Biscuit designs; Biscuit structure; Biscuits; Burner flame; Burner flues; Burner module; Burner supervision; Burner tube; Burners; Circulating fan; Circulation fan; Clean heat; Cleanout doors; Colour; Colouring; Combustion air; Combustion data; Comparisons of oven efficiency; Compound balanced weave bands; Conduction; Conduction heat transfer; Contractors; Control panels; Control systems; Convection; Convection ovens; Conveyor; Cookies; Cracker; Crackers; Cutter design; Cyclotherm; Dampers; Data from independent tests; Data loggers; Development; Dielectric baking; Direct gas-fired; Direct gas-fired ovens; Direct or indirect; Direct-fired ovens; Docker pins; Drives; Drying; Duct air heaters; Electric ovens; Electrical elements; Electrical equipment; Electricity; Electricity generation cost; Emergency; Emergency DC drive; Emergency stops; Energy; Energy consumption; Energy saving; Energy usage; Energy use; Excess temperature; Expansion joints; Extraction; Extraction fan; Extraction fans; Fats; Forming; Formulations; Gas; Gas and oil trains and metres; Gas burner system; Gas burners; Gas system; Gluten; Guards; Heat exchangers; Heat flux; Heat loss; Heat rating; Heat recovery; Heat recovery zone; Heat transfer; Heater modules; Hot air jets; Humidity; Hybrid ovens

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426 p. · 15.2x22.8 cm · Paperback
Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design.

1. The biscuits 2. Baking process 3. Biscuit design and output 4. Heat transfer 5. Oven designs 6. Oven specifications: Hybrid ovens 7. Oven construction: Direct gas fired ovens 8. Oven construction: Indirect fired ovens 9. Local oven manufacture 10. Heat recovery system 11. Oven conveyor bands 12. Oven conveyor design 13. Process control systems 14. Oven safety monitoring and alarm 15. Oven operation: Direct gas fired oven 16. Oven operation: Indirect radiant oven 17. Oven operation: Convection oven 18. Oven efficiency 19. Oven inspection and audit

Appendix 1. Ingredients for biscuits 2. Oven maintenance 3. Purchasing an oven  4. Oven manufacturers  5. Oven band manufacturers

Iain graduated from the School of Industrial Design (Engineering) at Royal College of Art in London in 1965 and joined Baker Perkins Ltd. He was Industrial Design Engineer, working in the Technical Department on the design of new biscuit, bakery and candy processing.

In 1990 Iain was appointed Regional Manager Asia Pacific for Baker Perkins and re-located to Indonesia and later to China. In 2000 Iain established his own company in Indonesia, PT Baker Pacific Mandiri. The company provided consultancy in the area of process technology and machinery for the biscuit, chocolate and candy industries, establishing a manufacturing capability for biscuit ovens and manufactured ovens in China, India and Indonesia.

During recent years, Iain has provided training programs for technical staff in biscuit bakeries, both courses presented on site and also provision of presentation materials for in house programs. Iain is the author of three books published by Elsevier.
  • Thoroughly explores the engineering of baking, including details about biscuit baking equipment, oven specifications, installation, operation, and maintenance
  • Delivers a fully updated third edition that examines new technical developments in baking oven design, particularly for baking by infrared radiation, NIR, FIR, and dielectric heating
  • Provides details of best industry practices for safety, hygiene, and maintenance of ovens
  • Contains new content on filled cookies and snack cakes, 3D, and puzzle biscuit designs
  • Adds a new chapter on specifying and purchasing a new oven, including examples, comparison of quotations, and recommended contract details