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, operation and maintenance of the baking ovens. Writt...

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Bibliographic Details
Main Author Davidson, Iain (Author)
Format Electronic eBook
LanguageEnglish
Published Amsterdam : Academic Press : Elsevier Ltd., [2016]
EditionSecond edition.
Subjects
Biscuit industry > Technological innovations.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780128042120
0128042125
0128042117
9780128042113
Physical Description1 online resource : illustrations (some color)

Cover

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020 |a 9780128042120  |q (electronic bk.) 
020 |a 0128042125  |q (electronic bk.) 
020 |a 0128042117 
020 |a 9780128042113 
020 |z 9780128042113 
035 |a (OCoLC)936379303  |z (OCoLC)937404425  |z (OCoLC)946976309  |z (OCoLC)1061272698 
100 1 |a Davidson, Iain,  |e author. 
245 1 0 |a Biscuit baking technology :  |b processing and engineering manual /  |c Ian Davidson, Director, Baker Pacific Ltd. 
250 |a Second edition. 
264 1 |a Amsterdam :  |b Academic Press :  |b Elsevier Ltd.,  |c [2016] 
300 |a 1 online resource :  |b illustrations (some color) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
500 |a Originally published 2013. 
504 |a Includes bibliographical references and index. 
505 0 |a Front Cover; Biscuit Baking Technology; Copyright Page; Contents; Biography; Acknowledgements; Introduction; 1 The Biscuits; 1.1 Crackers; 1.2 Process for Snack Crackers; 1.2.1 Description; 1.2.2 Product Specification; 1.2.3 Formulation; 1.2.4 Critical Ingredients; 1.2.5 Mixing; 1.2.6 Standing Time; 1.2.7 Forming; 1.2.8 Baking; 1.2.9 Baking Band; 1.3 Process for Soda Crackers; 1.3.1 Description; 1.3.2 Product Specification; 1.3.3 Formulation; 1.3.3.1 Sponge; 1.3.3.2 Dough; 1.3.4 Critical Ingredients; 1.3.5 Mixing and Fermentation; 1.3.6 Dough Forming; 1.3.7 Baking; 1.3.8 Alternative Oven Band 
505 8 |a 1.3.9 Oil Spray1.3.10 Cracker Breaking; 1.4 Hard Sweet Biscuits; 1.5 Process for Hard Sweet Biscuits; 1.5.1 Description; 1.5.2 Product Specification; 1.5.3 Formulation; 1.5.4 Critical Ingredients; 1.5.5 Mixing; 1.5.6 Forming; 1.5.7 Baking; 1.5.8 Cooling; 1.6 Short Doughs: Rotary Moulded Biscuits; 1.7 Short Doughs (Moulded Biscuits); 1.8 Process for a Moulded Short Dough Biscuit; 1.8.1 Description; 1.8.2 Product Specification; 1.8.3 Formulation; 1.8.4 Critical Ingredients; 1.8.5 Mixing; 1.8.6 Standing Time; 1.8.7 Rotary Moulding; 1.8.8 Baking; 1.8.9 Cooling; 1.9 Cookies 
505 8 |a 1.10 Process for a Chocolate Chip Cookie1.10.1 Description; 1.10.2 Product Specification; 1.10.3 Formulation; 1.10.4 Mixing; 1.10.5 Forming; 1.10.6 Baking; 1.10.7 Cooling; 1.11 Long Shelf Life Cakes, Snack Cakes; 1.12 Summary; Bibliography; 2 Baking Process; 2.1 From the Dough Piece to the Biscuit; 2.1.1 Biscuit Structure; 2.1.2 Moisture Content; 2.1.3 Colour; 2.2 Ingredients; 2.2.1 Wheat Flour; 2.2.2 Wheat Flours: Typical Specifications; 2.2.2.1 Wheat Gluten; 2.2.2.2 Starch; 2.2.3 Sugar; 2.2.4 Leavening Agents; 2.2.5 Fats; 2.3 Baking: The Development of the Biscuit Structure and Texture 
505 8 |a 2.3.1 Moisture Removal2.3.2 Colour; 2.4 Summary; Bibliography; 3 Biscuit Design and Output; 3.1 Cutter and Moulding Roll Layouts; 3.2 Scrap and Scrap-Less Designs; 3.3 Docker Pins; 3.4 Oven Band Loadings; 3.5 Oven Size and Output; 3.6 Output Calculation; 3.7 Summary; Bibliography; 4 Heat Transfer; 4.1 Radiation; 4.1.1 Wavelength; 4.1.2 Distance; 4.1.3 Effect of Radiation on the Dough Pieces; 4.2 Conduction; 4.2.1 Baking; 4.2.2 Oven Insulation; 4.3 Convection; 4.3.1 Convection Baking; 4.4 Summary; 4.4.1 Radiation; 4.4.2 Conduction; 4.4.3 Convection; Bibliography; 5 Oven Designs 
505 8 |a 5.1 Heat Transfer Methods5.1.1 Radiant Heating; 5.1.1.1 Direct Gas-Fired Ovens; 5.1.1.2 Summary; 5.1.1.3 Electric Ovens; 5.1.1.4 Summary; 5.1.1.5 Indirect Radiant Ovens; 5.1.1.6 Summary; 5.1.2 Conduction Heat Transfer; 5.1.3 Convection Baking; 5.1.3.1 Direct Convection Ovens; 5.1.3.2 Indirect Convection Ovens; 5.1.3.3 Summary; 5.1.3.4 'Re-Circ' Ovens; 5.1.3.5 Summary; 5.2 Hybrid Ovens; 5.2.1 Direct Gas-Fired/Indirect Radiant Ovens; 5.2.2 Direct Gas-Fired/Convection Ovens; 5.2.3 Multisystem Ovens; 5.2.4 Dielectric Baking; 5.2.5 Microwave Baking; Bibliography 
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 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Biscuit industry  |x Technological innovations. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Davidson, Iain.  |t Biscuit Baking Technology : Processing and Engineering Manual.  |d : Elsevier Science, ©2016  |z 9780128042113 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpBBTPEME2/biscuit-baking-technology?kpromoter=marc  |y Full text 

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