Biscuit Baking Technology
Processing and Engineering Manual
- 3rd Edition - January 17, 2023
- Imprint: Academic Press
- Author: Iain Davidson
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 9 9 2 3 - 6
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 1 1 4 2 - 9
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 update… Read more
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Request a sales quoteBiscuit 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.
- Thoroughly explores the engineering of baking, including details about biscuit baking equipment, oven specifications, installation, operation, and maintenance
- Delivers a fully updated third edition that examines new technical developments in baking oven design, particularly for baking by infrared radiation, NIR, FIR, and dielectric heating
- Provides details of best industry practices for safety, hygiene, and maintenance of ovens
- Contains new content on filled cookies and snack cakes, 3D, and puzzle biscuit designs
- Adds a new chapter on specifying and purchasing a new oven, including examples, comparison of quotations, and recommended contract details
Senior managers and staff in industrial biscuit manufacturers (production, engineering and purchasing departments). Baking industry organizations in each country.
1 THE BISCUITS
Images and process for:
• Crackers
• Hard sweet biscuits
• Short doughs
• Cookies
• Long shelf life cakes
• Snack cakes
Ingredients
• Wheat flour
• Wheat gluten
• Cornflour
• Starch
• Sugar
• Leavening agents
• Fats
• Vegetable oils
• Emulsifiers
2. BAKING PROCESS
• Structure and texture
• Moisture removal
• Colour and flavour
3 BISCUIT DESIGN AND OUTPUT
• Cutter and moulding roll layouts
• Scrap and scrap-less designs
• 3D, puzzle and new designs
• Docker pins
• Oven band loadings
• Oven size and output calculations
4 HEAT TRANSFER
• Radiation
• Conduction
• Convection
5 OVEN DESIGNS
• Heat transfer methods
• Direct gas fired ovens
• Electric ovens
• Indirect radiant ovens
• Conduction heat transfer
• Convection baking
• “Re-circ” ovens
• Hybrid ovens
• Dielectric heating
6 OVEN SPECIFICATIONS: hybrid ovens
• Crackers
• Light carrier products
• Semi-sweet biscuits
• Short dough biscuits
• Soft dough cookies
• Calculation of oven zone lengths
• Measuring baking profiles
• Heat flux
7 OVEN CONSTRUCTION: Direct Gas Fired Ovens
• Baking chamber construction
• Insulation
• Extraction system
• Explosion relief
• Inspection and clean out doors
• Gas burner system
• Combustion air
• Temperature control system
• Ribbon burners
• Multi-fibre burners burners
• Control panels
8 OVEN CONSTRUCTION: Indirect Fired Ovens
• Baking chambers
• Heater module
• Radiant tubes
• Circulation and extraction fans
• Explosion relief
• Inspection and clean out doors
Indirect Fired Oven burners
• Weishaupt burners
• Maxon burners
9 LOCAL OVEN MANUFACTURE
• Management and location
• Contractors
• Manufacturing drawings
• Parts procurement
• Assembly
• Installation
• Commissioning
10 HEAT RECOVERY SYSTEM
• Heat recovery
• Burner flue and collection pipe
• Final radiant oven zone
• Calculations of hot air flow
11 OVEN CONVEYOR BANDS
Wire mesh bands
• La Bridoire (Agrati)
• Ashworth
• Steinhaus Gmbh
• Cambridge ES
• Skid bar supports
• Return band supports
• Oven band cleaning
• Oven band tracking
• Joining wire-mesh bands
Compound Balanced Weave bands
• Ashworth CB5 / CB3
• Oven band supports
• Oven band tracking
• Joining CB bands
Steel bands
• Specifications
• Steel band supports
• Joining steel bands
• Steel band cleaners
• Steel band greasing
• Steel band tracking
12 OVEN CONVEYOR DESIGN
• Oven feed end unit
• Oven terminal drums
• Oven band tension system
• Delivery end unit
• Delivery end drum
• Oven band drives
• UPS system
• Stripping conveyor
• Oven end hood design
• Calculation of oven band tension
• Calculation of electric motor size
13 PROCESS CONTROL SYSTEMS
• PLC control
• Temperature monitoring and control
• Temperature controllers
• PID control
• Top and bottom temperature control
• Baking time
• Humidity
• Colour control
• Colour measurement
14. OVEN SAFETY MONITORING AND ALARM
• Oven band tracking
• Oven band drive
• Emergency oven band drive
• Oven band tension
• Oven burners and gas system
• Burner control
• Burner flame safety
• Excess temperature
• Extraction and combustion air fans
General safety equipment and instructions
• Guards
• Operation, cleaning and maintenance
• Protection of employees
• Emergency shutdown
15 OVEN OPERATION: Direct Gas Fired Oven
• Starting the oven
• Lighting the burners
• Heating up / start of production
• Shutting down the oven
16 OVEN OPERATION: Indirect Radiant Oven
• Preparation
• Starting the oven
• Lighting the burners
• Heating up / production
• Damper controls
• Shutting down the oven
• Control of Heat Recovery System
17 OVEN OPERATION: Convection Oven
• Preparation
• Starting the oven
• Lighting the burners
• Heating up / production
• Damper controls
• Shutting down the oven
• Control of Heat Recovery System
18 OVEN EFFICIENCY
• Energy use
• Heat loss
• Energy consumption
• Heat energy diagram
• Comparison of efficiency for different ovens
• Energy required for different biscuits
• Comparing fuel costs
19 OVEN INSPECTION AND AUDIT
• Oven performance
• Product specification / compliance
• Energy usage
• Oven band
• Emergency drive
• Band cleaner
• Baking chamber
• Fans and pressure switches
• Gas / oil trains
• DGF burners
• Indirect burners
• Temperature control systems
• Measuring baking profiles
• Control and electrical panels
- Edition: 3
- Published: January 17, 2023
- No. of pages (Paperback): 426
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780323999236
- eBook ISBN: 9780323911429
ID
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.
Affiliations and expertise
Director, Baker Pacific Ltd., Histon, Cambridge, UKRead Biscuit Baking Technology on ScienceDirect