Biscuit Baking Technology
Processing and Engineering Manual
2nd Edition
Published on 22. January 2016
Book
Paperback/Softback
348 pages
978-0-12-804211-3 (ISBN)
Description
Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens.
Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing.
Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing.
More details
Edition
2nd edition
Language
English
Place of publication
San Diego
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
540 gr
ISBN-13
978-0-12-804211-3 (9780128042113)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Book
01/2023
3rd Edition
Academic Press
€191.50
Shipment within 15-20 days
Additional editions
E-Book
01/2016
2nd Edition
Academic Press
€143.00
Available for download
Person
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.
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.
Content
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 Radiant Ovens
10. Oven Conveyor Bands
11. Oven Conveyor Design
12. Process Control Systems
13. Oven Safety Monitoring and Alarm
14. Oven Operation: Direct Gas-Fired Oven
15. Oven Operation: Indirect Radiant Oven
16. Oven Efficiency
17. Oven Inspection and Audit
APPENDIX
1 Ingredients for biscuits
2 Maintenance
3 Combustion data
4: Oven manufacturers
5: Oven band manufacturers
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 Radiant Ovens
10. Oven Conveyor Bands
11. Oven Conveyor Design
12. Process Control Systems
13. Oven Safety Monitoring and Alarm
14. Oven Operation: Direct Gas-Fired Oven
15. Oven Operation: Indirect Radiant Oven
16. Oven Efficiency
17. Oven Inspection and Audit
APPENDIX
1 Ingredients for biscuits
2 Maintenance
3 Combustion data
4: Oven manufacturers
5: Oven band manufacturers