Biscuit dough piece forming. Manual 3 / Duncan Manley.

Format:

Book

Author/Creator:

Manley, Duncan.

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Biscuit, cookie and cracker manufacturing manuals

Language:

English

Subjects (All):

Biscuits.

Crackers.

Cookies.

Physical Description:

1 online resource (98 p.)

Place of Publication:

Cambridge, England : Woodhead Publishing Limited, 1998.

Language Note:

English

Summary:

This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved.

Contents:

Front Cover; Manual 3: Biscuit Dough Piece Forming; Copyright Page; Table of Contents; Preface; Chapter 1. Introduction; 1.1 Vocational qualifications; Chapter 2. Background to the biscuit industry; 2.1 What are biscuits?; 2.2 How are biscuits made?; 2.3 How a factory is arranged; 2.4 What your company requires from the factory; 2.5 Dough piece forming areas; 2.6 Your contribution when machining doughs; Chapter 3. Hygiene and safety aspects; 3.1 Safety of food products; 3.2 Sources of contamination; 3.3 Safety of people; Chapter 4. Problem solving; 4.1 Introduction

4.2 The process audit record4.3 Control philosophy; Chapter 5. Sheeting, gauging and cutting; 5.1 Principles and machinery control systems; 5.2 Sheeting and gauging; 5.3 Dough piece cutting; 5.4 Dough piece garnishing; 5.5 Panning onto the oven band; 5.6 Start up and shut down of the cutting machine; 5.7 Troubleshooting; Chapter 6. Laminating; 6.1 Principles and techniques of laminating; 6.2 Types of laminator; 6.3 Process control during laminating; 6.4 Start up and shut down of the laminator; 6.5 Troubleshooting problems with laminating; Chapter 7. Rotary moulding

7.1 Principles of rotary moulding to form dough pieces7.2 Rotary moulding machine; 7.3 Dough feeding to a rotary moulder; 7.4 Dough piece weight control; 7.5 Start up and shutting down of a rotary moulder; 7.6 Troubleshooting; Chapter 8. Extruding, wire cutting and depositing; 8.1 Principles and techniques of extrusion and depositing; 8.2 Dough extrusion machines; 8.3 Formation of dough pieces by wire cutting, rout press and co-extrusion; 8.4 Formation of dough and batter pieces by depositing; 8.5 Dough piece weight control from extrusion machines

8.6 Starting and shut down of extruding and depositing machines8.7 Troubleshooting; Chapter 9. Care, cleaning and maintenance of machinery; 9.1 Care; 9.2 Cleaning and maintenance of dough forming machinery; Useful reading and additional study; Index

Notes:

Includes index.

Description based on online resource; title from PDF title page (ebrary, viewed February 07, 2014).

ISBN:

1-59124-260-6

1-85573-622-5