Biscuit dough piece forming. Manual 3 /

This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved.

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Bibliographic Details
Main Author: Manley, Duncan.
Format: eBook
Language: English
Published: Cambridge, England : Woodhead Publishing Limited, 1998.
Series: Biscuit, cookie and cracker manufacturing manuals
Subjects:
Biscuits.
Crackers.
Cookies.
elektronické knihy
electronic books
ISBN: 9781855736221
1855736225
1855732947
9781855732940
Physical Description: 1 online resource (98 pages) : illustrations

Cover

Table of contents

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020 |a 9781855736221  |q (electronic bk.) 
020 |a 1855736225  |q (electronic bk.) 
020 |a 1855732947 
020 |a 9781855732940 
020 |z 9781855732940 
035 |a (OCoLC)874155095 
100 1 |a Manley, Duncan. 
245 1 0 |a Biscuit dough piece forming.  |n Manual 3 /  |c Duncan Manley. 
264 1 |a Cambridge, England :  |b Woodhead Publishing Limited,  |c 1998. 
264 4 |c ©1998 
300 |a 1 online resource (98 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 0 |a Biscuit, cookie and cracker manufacturing manuals 
500 |a Includes index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved. 
505 0 |a Front Cover; Manual 3: Biscuit Dough Piece Forming; Copyright Page; Table of Contents; Preface; Chapter 1. Introduction; 1.1 Vocational qualifications; Chapter 2. Background to the biscuit industry; 2.1 What are biscuits?; 2.2 How are biscuits made?; 2.3 How a factory is arranged; 2.4 What your company requires from the factory; 2.5 Dough piece forming areas; 2.6 Your contribution when machining doughs; Chapter 3. Hygiene and safety aspects; 3.1 Safety of food products; 3.2 Sources of contamination; 3.3 Safety of people; Chapter 4. Problem solving; 4.1 Introduction. 
505 8 |a 4.2 The process audit record4.3 Control philosophy; Chapter 5. Sheeting, gauging and cutting; 5.1 Principles and machinery control systems; 5.2 Sheeting and gauging; 5.3 Dough piece cutting; 5.4 Dough piece garnishing; 5.5 Panning onto the oven band; 5.6 Start up and shut down of the cutting machine; 5.7 Troubleshooting; Chapter 6. Laminating; 6.1 Principles and techniques of laminating; 6.2 Types of laminator; 6.3 Process control during laminating; 6.4 Start up and shut down of the laminator; 6.5 Troubleshooting problems with laminating; Chapter 7. Rotary moulding. 
505 8 |a 7.1 Principles of rotary moulding to form dough pieces7.2 Rotary moulding machine; 7.3 Dough feeding to a rotary moulder; 7.4 Dough piece weight control; 7.5 Start up and shutting down of a rotary moulder; 7.6 Troubleshooting; Chapter 8. Extruding, wire cutting and depositing; 8.1 Principles and techniques of extrusion and depositing; 8.2 Dough extrusion machines; 8.3 Formation of dough pieces by wire cutting, rout press and co-extrusion; 8.4 Formation of dough and batter pieces by depositing; 8.5 Dough piece weight control from extrusion machines. 
505 8 |a 8.6 Starting and shut down of extruding and depositing machines8.7 Troubleshooting; Chapter 9. Care, cleaning and maintenance of machinery; 9.1 Care; 9.2 Cleaning and maintenance of dough forming machinery; Useful reading and additional study; Index. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Biscuits. 
650 0 |a Crackers. 
650 0 |a Cookies. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Manley, Duncan.  |t Biscuit dough piece forming. Manual 3.  |d Cambridge, England : Woodhead Publishing Limited, ©1998  |h vii, 89 pages  |z 9781855732940 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpBCCMMBD2/biscuit-cookie-and?kpromoter=marc  |y Full text 

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