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Author: P. R. Whitely Publisher: Springer Science & Business Media ISBN: 1461520371 Category : Technology & Engineering Languages : en Pages : 374
Book Description
THE intention of this book is to provide a guide for potential management and supervisors and for those who wish to understand the fundamental principles of biscuit manufacture. It does not set out to be a learned treatise. The purpose of the book is to simplify and explain processes and materials so that the 'mystique'is replaced by logic. Once the mystique is removed the biscuit maker is one step closer to anticipating and solving problems. In attempting to cover this subject within one concise volume, it is difficult to avoid over-simplification or generalisation, and apologies must be offered in advance where these occur. To wallow in the fine details of specialisation is to defeat the object of the book, and less would be achieved if the issues were confused. The reader's attention is drawn to the interpretation of formulae (recipes). Raw materials, equipment, methods, processes, and conditions vary considerably; the formulae are intended as blue prints from which, with a knowledge of the materials and aims of the processes, and by trial and error, a biscuit can be produced bearing some semblance to the original. All formulae should be interpreted in conjunction with the 'Guide to using formulae' at the beginning of Chapter 12. As the biscuit industry advances towards complete automation, plant and equipment become more advanced and sophisticated.
Author: P. R. Whitely Publisher: Springer Science & Business Media ISBN: 1461520371 Category : Technology & Engineering Languages : en Pages : 374
Book Description
THE intention of this book is to provide a guide for potential management and supervisors and for those who wish to understand the fundamental principles of biscuit manufacture. It does not set out to be a learned treatise. The purpose of the book is to simplify and explain processes and materials so that the 'mystique'is replaced by logic. Once the mystique is removed the biscuit maker is one step closer to anticipating and solving problems. In attempting to cover this subject within one concise volume, it is difficult to avoid over-simplification or generalisation, and apologies must be offered in advance where these occur. To wallow in the fine details of specialisation is to defeat the object of the book, and less would be achieved if the issues were confused. The reader's attention is drawn to the interpretation of formulae (recipes). Raw materials, equipment, methods, processes, and conditions vary considerably; the formulae are intended as blue prints from which, with a knowledge of the materials and aims of the processes, and by trial and error, a biscuit can be produced bearing some semblance to the original. All formulae should be interpreted in conjunction with the 'Guide to using formulae' at the beginning of Chapter 12. As the biscuit industry advances towards complete automation, plant and equipment become more advanced and sophisticated.
Author: Iain Davidson Publisher: Academic Press ISBN: 0128155809 Category : Technology & Engineering Languages : en Pages : 244
Book Description
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
Author: Duncan Manley Publisher: Woodhead Publishing ISBN: 9781855732964 Category : Cooking Languages : en Pages : 92
Book Description
This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o Application of Jam o Marshmallow o Caramel o Troubleshooting Tips This manual describes what is involved in secondary processes of biscuits-the procedures used to enhance biscuits after they have been baked.
Author: Iain Davidson Publisher: Academic Press ISBN: 0128042125 Category : Technology & Engineering Languages : en Pages : 348
Book 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. Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated Provides details of best industry practice for safety, hygiene and maintenance of ovens Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits
Author: P. R. Whitely
Author: P. R. Whitely
Author: Iain Davidson
Author: Duncan Manley
Author: Iain Davidson
Author: United States. Congress. House. Temporary National Economic Committee
Author: United States. Industrial Commission
Author: Duncan Manley
Author: 
Author: 
Author: Watson Griffin