Biscuit, cookie and cracker production : process, production and packaging equipment / Iain Davidson.

Format:

Book

Author/Creator:

Davidson, Iain, author.

Language:

English

Subjects (All):

Baked products.

Biscuits.

Cookies.

Physical Description:

1 online resource : illustrations (some color)

Edition:

Second edition.

Place of Publication:

London, United Kingdom ; San Diego, CA : Academic Press, an imprint of Elsevier, [2019]

Summary:

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic.- Covers the complete processed food production line, from raw materials to packaged product- Shows, in detail, the process, production and packaging equipment for biscuits, cookies and crackers- Provides an understanding of the development from a manual artisan process to a fully automated, high-volume production process- Brings more than 200 pictures of biscuits, cookies and crackers, along with machinery

Contents:

Front Cover

Biscuit, Cookie and Cracker Production: Process, Production and Packaging Equipment

Copyright

Contents

Biography

Baker Pacific Ltd

Experience in the Biscuit Industry

Acknowledgements

Introduction

Chapter 1: The Biscuits

1.1 Biscuits Are the First and Best Convenience Food

1.2 Categories of Biscuits

1.3 Biscuit Making Process

1.3.1 Crackers

1.3.2 Semi-Sweet Biscuits

1.3.3 Short Doughs: Rotary Moulded Biscuits

1.3.4 Cookies

1.3.5 Long Shelf-Life Cakes, Snack Cakes

1.4 Summary

Bibliography

Chapter 2: Ingredient Storage and Handling

2.1 Bulk Deliveries of Dry and Liquid Ingredients

2.1.1 Flour

2.1.2 Sugar

2.2 Storage of Dry Bulk Materials

2.2.1 Flour and Sugar

2.2.2 Silo Design Considerations

2.2.3 Operational Issues

2.3 Pneumatic Conveying

2.4 Delivery of Materials in Bags

2.5 Sifting of Raw Materials

2.6 Sugar Milling

2.7 Material Recovered From Production

2.8 Shortening

2.9 Storage of Liquid Materials

2.10 Delivery of Ingredients to the Mixers

2.11 Small Ingredients

2.11.1 Colours, Flavours, Additives

2.11.2 Boxed Ingredients

Chapter 3: Dough Mixing

3.1 The Mixing Process

3.1.1 Crackers and Semi-Sweet Doughs ( Fig. 3.1)

3.1.2 Short Doughs ( Fig. 3.2)

3.1.3 Cookie Doughs ( Fig. 3.3)

3.1.4 Deposited Cake Batters, Creams ( Fig. 3.4)

3.2 Types of Mixer

3.2.1 Vertical Spindle Mixers

3.2.2 Horizontal High Speed Mixers

3.2.3 Horizontal Mixers for Cookie Doughs

3.2.4 Continuous Mixers

3.2.5 Planetary Mixers ( Fig. 3.12)

Chapter 4: Dough Feed Systems

4.1 Dough Feed Systems

4.1.1 Dough Tub Lift and Tilt Units

4.1.2 Dough Feed Conveyor With Metal Detector

4.1.3 Live Bottom Bin Dough Feeder.

4.1.4 Dough Feed to a Rotary Moulder

4.1.5 Dough Feed to Depositing Machines

Chapter 5: Dough Piece Forming: Biscuit Cutting Machine

5.1 Cutting Machine Units

5.2 Dough Sheeting Machines

5.3 Gauge Roll Units

5.4 Relaxation Conveyor

5.5 Dough Piece Cutting and Scrap Dough Return

5.5.1 Biscuit Cutting and Moulding Rolls

5.5.2 Scrap Dough Return to the Sheeter

5.6 Decorating Conveyor

5.7 Panner

5.8 Control System

Chapter 6: Dough Piece Forming: Laminating

6.1 Design and Configuration

6.2 Fat/Flour Spreading

Chapter 7: Dough Piece Forming: Rotary Moulding

7.1 Rotary Moulding Process

7.2 Moulding Rolls

Chapter 8: Dough Piece Forming: Depositing

8.1 Depositing and Wire-Cutting Process

8.2 Swirl Type Cookies

8.3 Filled and Two Dough Cookies

8.3.1 Rheon Multi Confectioner and Multi Co Extruder

Chapter 9: Baking Ovens

9.1 Biscuit Baking

9.2 Heat Transfer

9.2.1 Radiation

9.2.2 Conduction

9.2.3 Convection

9.3 Oven Designs

9.3.1 Radiant Heating

9.3.2 Conduction Heat Transfer

9.3.3 'Convection' Baking

9.4 Direct and Indirect Heating

9.5 Control of the Baking Process

9.6 Direct Gas Fired Ovens

9.7 Electric Ovens

9.8 Indirect Radiant Ovens

9.9 Convection Baking

9.9.1 Direct Convection Ovens

9.9.2 Indirect Convection Ovens

9.10 'Recirc' Ovens

9.11 Hybrid Ovens

9.11.1 Direct Gas Fired/Indirect Radiant Ovens

9.11.2 Direct Gas Fired/Convection Ovens

9.12 Conduction Heat Transfer

9.13 Biscuit Transfer From the Oven Band

Chapter 10: Oven Conveyor Bands

10.1 Conveyor Design

10.1.1 Feed End

10.1.2 Delivery End

10.2 Types of Oven Band

10.2.1 Open Wire Mesh Bands.

Wire Mesh Bands: Skid Bar Supports

Return Band Supports

Wire Mesh Oven Band Cleaning

Wire Mesh Oven Band Tracking

Joining Wire Mesh Bands

10.2.2 Heavy Mesh Bands (Compound Balanced Weave)

Heavy Mesh Band Supports

Heavy Mesh Band Tracking

Joining Heavy Mesh Bands

10.2.3 Steel Bands

Steel Band Supports

Joining Steel Bands

Steel Band Cleaners

Steel Band Greasing

Steel Band Tracking

Chapter 11: Oil Spray Machines

11.1 Oil Spraying

11.2 Oil Spray Machines

Chapter 12: Biscuit Cooling and Handling

12.1 Biscuit Cooling

12.2 Biscuit Handling

12.3 Metal Detection and Check-Weighing

Chapter 13: Biscuit Sandwiching and Chocolate Coating

13.1 Biscuit Sandwiching

13.1.1 Biscuit Magazine Feeds

13.1.2 Cream Feed Systems

13.1.3 Cream Stencils

13.1.4 Biscuit Cream Sandwich Machines

13.1.5 Cookie Capper Machines

13.1.6 Sandwich Cooling

13.2 Chocolate Enrobing

13.2.1 Chocolate Tempering

13.2.2 Chocolate Enrobing Machines

13.2.3 Chocolate Pumps

13.2.4 Chocolate Coolers

Chapter 14: Biscuit Packaging

14.1 Types of Biscuit Packaging

14.2 Packaging Functions

14.3 Packaging Materials

14.4 Modified Atmosphere Packaging

14.5 Vertical Form Fill Seal Packaging

14.6 On Edge Flowpack

14.7 Biscuits in Trays

14.8 Pile Packs

14.9 Cartons

14.9.1 Top Loading Cartons

14.9.2 Vertical Cartons

14.9.3 Horizontal Cartoners

14.10 Biscuit Tins

Chapter 15: Biscuit Production

15.1 Production of Snack Crackers

15.1.1 Description

Product Specification

Formulation

15.1.2 Mixing

Standing Time

15.1.3 Forming

15.1.4 Baking

Baking Band

15.2 Production of Soda Crackers

15.2.1 Description.

Product Specification

Dough

Critical Ingredients

15.2.2 Mixing and Fermentation

15.2.3 Dough Forming

15.2.4 Baking

Alternative Oven Band

15.2.5 Oil Spray

15.2.6 Cracker Breaking

15.3 Production of Semi-sweet Biscuits

15.3.1 Description

15.3.2 Mixing

15.3.3 Forming

15.3.4 Baking

15.3.5 Cooling

15.4 Production of Moulded Short Dough Biscuits

15.4.1 Description

15.4.2 Mixing

15.4.3 Rotary Moulding

15.4.4 Baking

15.4.5 Cooling

15.5 Production of a Chocolate Chip Cookie

15.5.1 Description

15.5.2 Mixing

15.5.3 Forming

15.5.4 Baking

15.5.5 Cooling

Chapter 16: Ingredients for Biscuits: An Introduction

16.1 Flour

16.1.1 Wheat flour

16.1.2 Wheat Gluten

16.1.3 Starch

16.1.4 Corn Flour

16.1.5 Oats

16.1.6 Soya

16.2 Sugars

16.2.1 Sucrose

16.2.2 Glucose Syrup

16.2.3 Cane Syrup 80%

16.2.4 Invert Syrup 70%

16.2.5 Fructose Syrup 80%

16.2.6 Malt Extract 80%

16.3 Dough Fats and Oils

16.3.1 Vegetable Fats

16.3.2 Butter

16.3.3 Coconut Oil

16.4 Other Ingredients

16.4.1 Whole Egg Powder

16.4.2 Lecithin

16.4.3 Yeast (Fresh)

16.4.4 Ammonium Bicarbonate ('Vol') (NH4)HCO3

16.4.5 Sodium Bicarbonate ('soda') NaHCO3

16.4.6 ACP-Acid Calcium Phosphate

16.4.7 SAPP-Sodium Acid Pyrophosphate

16.4.8 Salt (NaCl)

16.4.9 SMS-Sodium Metabisulphite Na2S2O5

16.4.10 Proteolytic Enzyme

16.4.11 MRP-Material Recovered From Production

Chapter 17: Quality Control: An Introduction

17.1 Scope of Quality Control

17.2 Process Audit.

17.3 Equipment for Quality Checks of Ingredients and Process

17.3.1 Ingredient Analysis

17.3.2 Measurement of Protein

17.3.3 Measurement of Solid Fat Index for Fats

17.3.4 Moisture Content

17.3.5 Refractive Index

17.3.6 Colorimeter

17.3.7 pH Meters

17.3.8 Laboratory Balances

17.3.9 Thermometers

17.4 Baked Biscuit Checks

17.5 Packaging Checks

17.5.1 Metal Detection

17.5.2 X-Ray Inspection

17.5.3 Systems for Testing Package Integrity

Chapter 18: Test Bakery Equipment

18.1 The Requirement

18.2 The Equipment

18.2.1 Mixing

18.2.2 Dough Piece Forming

18.2.3 Baking

18.2.4 The Test Bakery Facility

18.3 Specification of the Equipment for the Test Bakery

18.3.1 Platform Scales

18.3.2 Digital Scales for Small Ingredients

18.3.3 Ingredient Screener

18.3.4 Hobart Mixer

18.3.5 Morton Duplex Mixer

18.3.6 Dough Sheeter

18.3.7 Deck Baking Oven

18.3.8 Moisture Analyser

18.3.9 Colour Spectrophotometer

18.3.10 Baking Trays

18.3.11 Cookie Moulds and Stamps

18.3.12 Cookie Cutters

18.3.13 Sieves and Sprinklers

18.3.14 Plastic Bowls, Scrapers, Spatulas, etc.

Appendix 1: Suppliers of Ingredient Storage and Handling Equipment

Appendix 2: Manufacturers of Biscuit Production Equipment

Appendix 3: Chocolate Machine Manufacturers

Appendix 4: Packaging Machine and Equipment Manufacturers

Appendix 5: Quality Control Equipment

Appendix 6: Baking Industry Associations

Appendix 7: Biscuit Baking Courses

Index

Back Cover.

Notes:

Includes bibliographical references and index.

Online resource; title from PDF title page (ScienceDirect, viewed March 25, 2019).

ISBN:

0-12-815580-9