Biscuit Baking Technology
Processing and Engineering Manual
3rd Edition
Published on 27. January 2023
Book
Paperback/Softback
426 pages
978-0-323-99923-6 (ISBN)
Description
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.
More details
Edition
3rd edition
Language
English
Place of publication
Oxford
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Professional and scholarly
Senior managers and staff in industrial biscuit manufacturers (production, engineering and purchasing departments). Baking industry organizations in each country.
Product notice
Paperback (trade)
Illustrations
Approx. 300 illustrations (300 in full color); Illustrations
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 22 mm
Weight
571 gr
ISBN-13
978-0-323-99923-6 (9780323999236)
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
Additional editions
E-Book
01/2023
3rd Edition
Academic Press
€175.00
Available for download
Previous edition
Book
01/2016
2nd Edition
Academic Press
€179.51
Shipment within 15-20 days
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 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
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