Biscuit, Cookie and Cracker Production
Process, Production and Packaging Equipment
- 1st Edition - July 12, 2018
- Author: Iain Davidson
- Language: English
Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment… Read more
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
Senior managers and R&D in industrial biscuit manufacturing, particularly for production, engineering and purchasing departments. Researchers and postgraduate research students in the field of Food engineering, Food Technology, Foodservice and Culinary Technology
1. The Biscuits
2. Ingredient storage and handling
3. Dough Mixing
4. Dough Feed Systems
5. Dough Forming: Biscuit cutting machines
6. Dough Piece Forming: Laminating
7. Dough Piece Forming: Rotary Moulding
8. Dough Piece Forming: Depositing
9. Biscuit Baking Ovens
10. Oven Conveyor Bands
11. Oil Spray machines
12. Biscuit Cooling and handling
13. Biscuit Sandwiching
14. Biscuit Packaging
15. Biscuit Production
16. Ingredients for biscuits
17. Test Bakery
- Edition: 1
- Published: July 12, 2018
- Language: English
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, Cookie and Cracker Production on ScienceDirect