Baking and cooling of biscuits. Manual 4 : what happens in a baking oven, types of oven, post-oven processing, cooling, handling, troubleshooting tips / Duncan Manley ; designed by Geoff Green.

Format:

Book

Author/Creator:

Manley, Duncan.

Contributor:

Green, Geoff.

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Biscuit, cookie and cracker manufacturing manuals

Language:

English

Subjects (All):

Cookies.

Physical Description:

1 online resource (93 p.)

Place of Publication:

Cambridge, England : Woodhead Publishing, 1998.

Language Note:

English

Summary:

This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.

Contents:

Front Cover; Manual 4: Baking and Cooling of Biscuits; 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 Biscuit baking areas; 2.6 Your contribution when baking biscuits; 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 Record

4.3 Control philosophyChapter 5. Types of oven and baking bands; 5.1 Introduction; 5.2 Direct fired ovens; 5.3 Indirect fired ovens; 5.4 Hybrid ovens; 5.5 Types of oven bands; 5.6 Preparation and care of oven bands; 5.7 Starting up and shutting down of ovens; Chapter 6. Principles of baking; 6.1 What happens in a baking oven; 6.2 Oven temperatures and heat transfer; 6.3 Baking of laminated cracker biscuits; 6.4 Baking of semi-sweet and non-laminated cracker biscuits; 6.5 Checking; 6.6 Baking of short dough biscuits; Chapter 7. Post-baking processes

7.1 Run out of the oven band and stripping biscuits from the band7.2 Electronic drying; 7.3 Oil spraying; Chapter 8. Process control of baking and troubleshooting; 8.1 Introduction; 8.2 Measurement of weight, size and colour; 8.3 Measurement of moisture content; 8.4 Communication requirements; 8.5 Troubleshooting; Chapter 9. Biscuit cooling and handling; 9.1 Why cool biscuits?; 9.2 Biscuit stacking and lane control; Chapter 10. Care, cleaning and maintenance of machinery; 10.1 Care; 10.2 Cleaning and maintenance of baking and cooling machinery; Useful reading and additional study; Index

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed February 5, 2014).

ISBN:

1-59124-266-5

1-85573-623-3