Biscuit Baking Technology
Processing and Engineering Manual
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,...
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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.
Bibliographische Angaben
- Autor: Iain Davidson
- Verlag: Academic Press
- EAN: 9780128042113
Autoren-Porträt von Iain Davidson
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.
Inhaltsverzeichnis zu „Biscuit Baking Technology “
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
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