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Biscuit Baking Technology
Processing and Engineering Manual
- 3rd Edition - January 17, 2023
- 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.
- Cover image
- Title page
- Table of Contents
- Copyright
- About the author
- Acknowledgements
- Introduction
- Chapter 1. The biscuits, cookies and crackers
- Abstract
- 1.1 The biscuits, cookies and crackers
- 1.2 Crackers
- 1.3 Soda crackers: process for sponge and dough
- 1.4 Cream crackers: process for laminated crackers
- 1.5 Snack crackers
- 1.6 Semi-sweet biscuits
- 1.7 Process for Golden Maria or Dorada
- 1.8 Short doughs: rotary moulded biscuits
- 1.9 Cookies
- 1.10 Process for a chocolate chip cookie
- 1.11 Sandwich biscuits
- 1.12 Long shelf life cakes, snack cakes
- 1.13 Summary
- References
- Chapter 2. Baking process
- Abstract
- 2.1 From the dough piece to the biscuit
- 2.2 Ingredients
- 2.3 Baking process
- References
- Chapter 3. Baking profiles
- Abstract
- 3.1 Crackers
- 3.2 Snack crackers
- 3.3 Semi-sweet biscuits
- 3.4 Short dough biscuits
- 3.5 Cookies
- References
- Chapter 4. Biscuit design and output
- Abstract
- 4.1 Cutter and moulding roll layouts
- 4.2 Scrap and scrapless designs
- 4.3 Semi-sweet biscuits
- 4.4 Short dough biscuits and cookies
- 4.5 Docker pins
- 4.6 Oven band loadings
- 4.7 Oven size and output
- 4.8 Summary
- Further reading
- Chapter 5. Heat transfer
- Abstract
- 5.1 Radiation
- 5.2 Conduction
- 5.3 Convection
- 5.4 Summary
- Further reading
- Chapter 6. Oven designs
- Abstract
- 6.1 Heat transfer methods
- 6.2 Radiant heating
- 6.3 Turbulence systems
- 6.4 Conduction heat transfer
- 6.5 Convection baking
- 6.6 Hybrid ovens
- Further reading
- Chapter 7. Oven specifications
- Abstract
- 7.1 Specifications for ovens: crackers
- 7.2 Recommended oven specification for light carrier products, for example crispbreads, rusks
- 7.3 Recommended oven specification for semi-sweet biscuits, for example Marie
- 7.4 Recommended oven specification for short dough biscuits
- 7.5 Specifications for ovens: soft dough cookies
- 7.6 Danish butter cookies
- 7.7 Modular oven design
- 7.8 Calculation of oven zone lengths
- Additional information on sources
- Chapter 8. Oven construction: direct gas-fired ovens
- Abstract
- 8.1 Direct gas-fired baking chamber
- 8.2 Extraction system
- 8.3 Direct gas-fired oven: gas burner system
- 8.4 Control panels
- Further reading
- Chapter 9. Oven construction: indirect radiant ovens
- Abstract
- 9.1 Indirect radiant baking chamber
- 9.2 Indirect fired ovens: burners
- Further reading
- Chapter 10. Heat recovery system
- Abstract
- 10.1 Heat recovery system
- Further reading
- Chapter 11. Oven construction: convection ovens
- Abstract
- 11.1 Direct and indirect convection systems
- 11.2 Baking chamber
- Further reading
- Chapter 12. Oven construction: electric ovens
- Abstract
- 12.1 Electric oven construction
- 12.2 Electrical elements
- 12.3 Conversion of direct gas-fired oven to electrically heated oven
- 12.4 Oven efficiency
- 12.5 Ovens with hot air circulation
- 12.6 Control systems
- Further reading
- Chapter 13. Oven conveyor bands (belts)
- Abstract
- 13.1 Rolled wire-mesh bands (belts)
- 13.2 Compound balanced weave bands
- 13.3 Steel bands
- Further reading
- Chapter 14. Oven conveyor design
- Abstract
- 14.1 Oven conveyor
- 14.2 Feed end
- 14.3 Delivery end
- Further reading
- Chapter 15. Process control systems
- Abstract
- 15.1 Temperature control
- 15.2 Baking time
- 15.3 Humidity
- 15.4 Colour control
- 15.5 PLC control
- Further reading
- Chapter 16. Oven safety monitoring and alarm
- Abstract
- 16.1 Oven band safety systems
- 16.2 Oven burners and gas system
- 16.3 Direct gas-fired ovens: manual control of top and bottom burners
- 16.4 Indirect-fired ovens: Weishaupt burners
- 16.5 Extraction, combustion air and circulation fans
- 16.6 General safety equipment and instructions
- Further reading
- Chapter 17. Manufacture of biscuit ovens
- Abstract
- 17.1 Why build the oven locally?
- 17.2 Building baking ovens locally: the tasks and team
- 17.3 Manufacturing drawings
- 17.4 Control and safety systems
- 17.5 Contractors
- 17.6 Purchasing
- 17.7 Shipping
- 17.8 Installation
- 17.9 Summary
- Further reading
- Chapter 18. Oven operation: direct gas-fired oven
- Abstract
- 18.1 Starting the direct gas-fired oven: preparation
- 18.2 Lighting the burners – direct gas-fired zone
- 18.3 Heating up/start of production
- 18.4 Shutting down the direct gas-fired oven
- 18.5 In the event of power failure
- 18.6 In an emergency
- Further reading
- Chapter 19. Oven operation: indirect radiant oven
- Abstract
- 19.1 Preparation
- 19.2 Starting the oven
- 19.3 Shutting down the indirect radiant oven
- 19.4 In the event of power failure
- 19.5 In an emergency
- 19.6 Control of the heat recovery system
- Further reading
- Chapter 20. Oven efficiency
- Abstract
- 20.1 Energy use
- 20.2 Example of energy usage
- 20.3 Comparison of oven efficiency for different oven types (based on actual installations)
- 20.4 Calculations for the energy required to bake biscuits
- References
- Chapter 21. Energy for biscuit baking
- Abstract
- 21.1 Combustion data: natural gas
- 21.2 The biscuit industry carbon footprint
- 21.3 Generating electricity from renewable energy sources
- 21.4 Solar energy
- Further reading
- Chapter 22. Oven inspection and audit
- Abstract
- 22.1 Oven performance
- 22.2 Oven band
- 22.3 Baking chamber
- 22.4 Gas and oil trains
- 22.5 Gas burners
- 22.6 Temperature and humidity control systems
- 22.7 Controls and electrical panels
- 22.8 Reporting
- Further reading
- Chapter 23. Oven maintenance
- Abstract
- 23.1 Preparation
- 23.2 New equipment
- 23.3 Routine maintenance
- 23.4 Mechanical components
- 23.5 Electrical maintenance
- 23.6 Maintenance schedule
- 23.7 Oven cleaning
- 23.8 Standard lubrication
- 23.9 Maintenance log or record
- 23.10 Recommended spare parts
- References
- Appendix 1. Ingredients for biscuits: an introduction
- 1 Flour
- 2 Sugars and syrups
- 3 Fats
- 4 Dairy products
- 5 Leavening agents
- 6 Emulsifiers
- 7 Flavour enhancers
- 8 Preservative
- 9 Enzymes
- Bibliography
- Appendix 2. Specification of a multi-purpose oven 1.27×91.9 m
- 1 Oven feed end
- 2 Direct gas fired zone 31.9 m long with three heat control zones
- 3 Direct gas fired burners and gas equipment
- 4 Indirect radiant oven
- 5 Oven band
- 6 Delivery end section
- 7 Control panels
- 8 Oven safety systems
- 9 Components and finishes
- Bibliography
- Appendix 3. Oven manufacturers
- 1 China
- 2 EUROPE
- 3 India
- 4 Japan
- 5 Korea
- 6 United States
- Appendix 4. Oven band manufacturers
- 1 Agrati La Bridoire Sarl
- 2 Ark Engineers
- 3 Ashworth Bros. Inc
- 4 Audubon
- 5 Berndorf Band Gmbh
- 6 Bharat Wire Mesh Company
- 7 Cambridge Engineered Solutions
- 8 Consol Machinery (Canton) Co. Ltd
- 9 Durgesh Industries
- 10 Heights Wire Belt Factory
- 11 IPCO
- 12 Rexnord Inc
- 13 Shri Jai Maharani Industry
- 14 Steinhaus GmbH
- 15 Yangzhou Jiangdu Huada Metal Mesh Belt Factory
- 16 Yangzhou Jinrun Mesh Belt Manufacturing Co
- Index
- No. of pages: 426
- Language: English
- Edition: 3
- Published: January 17, 2023
- Imprint: Academic Press
- 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