Biscuit, Cookie and Cracker Production
Process, Production and Packaging Equipment
- 2nd Edition - September 13, 2024
- Imprint: Academic Press
- Author: Iain Davidson
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 2 4 1 0 2 - 4
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 4 1 0 3 - 1
Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food prod… Read more
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Request a sales quoteBiscuit, Cookie and Cracker Production, Second Edition 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, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving.
Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company.
- Describes the process and equipment needed for cookie and biscuit making
- Includes protocols for baking, potential issues, and how to resolve them
- Covers ingredients, dough mixing, dough forming, lamination, baking, and packaging
- Explores reducing gas consumption with a heat recovery system
- Provides practical information for applications, including protocols, equipment, and case studies
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. Food technologists, bakers, bakery engineers, new bakery staff involved in production, purchasing, maintenance
- Cover image
- Title page
- Table of Contents
- Copyright
- About the author
- Acknowledgements
- Introduction
- Part 1: The products and ingredients
- Chapter 1. The biscuits
- Abstract
- 1.1 Biscuits are the first and best convenience food
- 1.2 Categories of biscuits
- 1.3 Biscuit-making process
- 1.4 Summary
- Further reading
- Chapter 2. Ingredient storage and handling
- Abstract
- 2.1 Bulk deliveries of dry and liquid ingredients
- 2.2 Storage of dry bulk materials
- 2.3 Pneumatic conveying
- 2.4 Delivery of materials in bags
- 2.5 Sifting of raw materials
- 2.6 Sugar milling
- 2.7 Material recovered from production
- 2.8 Shortening
- 2.9 Storage of liquid materials
- 2.10 Delivery of ingredients to the mixers
- 2.11 Small ingredients
- Further reading
- Chapter 3. Dough mixing
- Abstract
- 3.1 The mixing process
- 3.2 Types of mixer
- Further reading
- Chapter 4. Dough feed systems
- Abstract
- 4.1 Dough feed systems
- Further reading
- Part 2: Dough piece forming
- Chapter 5. Dough piece forming: biscuit cutting machine
- Abstract
- 5.1 Cutting machine units
- 5.2 Dough sheeting machines
- 5.3 Gauge roll units
- 5.4 Relaxation conveyor
- 5.5 Dough piece cutting and scrap dough return
- 5.6 Decorating conveyor
- 5.7 Panner
- 5.8 Control system
- Further reading
- Chapter 6. Dough piece forming: laminating
- Abstract
- 6.1 Design and configuration
- 6.2 Fat/flour spreading
- Further reading
- Chapter 7. Dough piece forming: rotary moulding
- Abstract
- 7.1 Rotary moulding process
- 7.2 Moulding rolls
- Further reading
- Chapter 8. Dough piece forming: depositing
- Abstract
- 8.1 Depositing and wire-cutting process
- 8.2 Swirl-type cookies
- 8.3 Filled and two-dough cookies
- Further reading
- Part 3: Biscuit baking
- Chapter 9. Baking ovens
- Abstract
- 9.1 Biscuit baking
- 9.2 Heat transfer
- 9.3 Oven designs
- 9.4 Direct and indirect heating
- 9.5 Control of the baking process
- 9.6 Direct gas-fired ovens
- 9.7 Electric ovens
- 9.8 Indirect radiant ovens
- 9.9 Convection baking
- 9.10 ‘Recirc’ ovens
- 9.11 Hybrid ovens
- 9.12 Conduction heat transfer
- 9.13 Biscuit transfer from the oven band
- 9.14 Oven manufacture
- Further reading
- Chapter 10. Oven conveyor bands
- Abstract
- 10.1 Conveyor design
- 10.2 Types of oven band
- Further reading
- Chapter 11. Heat recovery system
- Abstract
- 11.1 Heat recovery system
- Further reading
- Part 4: Secondary processing and packaging
- Chapter 12. Oil spray machines
- Abstract
- 12.1 Oil spraying
- 12.2 Oil spray machines
- Further reading
- Chapter 13. Biscuit cooling and handling
- Abstract
- 13.1 Biscuit cooling
- 13.2 Biscuit handling
- 13.3 Metal detection and check weighing
- Further reading
- Chapter 14. Biscuit sandwiching and chocolate coating
- Abstract
- 14.1 Biscuit sandwiching
- 14.2 Chocolate enrobing
- Further reading
- Chapter 15. Biscuit packaging
- Abstract
- 15.1 Types of biscuit packaging (Fig. 15.1)
- 15.2 Packaging functions
- 15.3 Packaging materials
- 15.4 Modified atmosphere packaging
- 15.5 Vertical form fill seal packaging
- 15.6 On-edge flowpack (Figs 15.9–15.11)
- 15.7 Biscuits in trays (Figs 15.12 and 15.13)
- 15.8 Pile packs
- 15.9 Cartons
- 15.10 Biscuit tins
- Further reading
- Part 5: Process and development
- Chapter 16. Energy for biscuit baking climate change—our carbon footprint
- Abstract
- 16.1 Combustion data: natural gas
- 16.2 Climate change and greenhouse gases
- 16.3 Energy usage for baking
- 16.4 The carbon footprint
- 16.5 Energy sources for biscuit baking
- 16.6 Future developments for biscuit baking
- 16.7 Solar energy
- Further reading
- Chapter 17. Biscuit production
- Abstract
- 17.1 Hazard analysis and critical control points
- 17.2 Production of snack crackers
- 17.3 Production of soda crackers
- 17.4 Production of semisweet biscuits
- 17.5 Production of moulded short dough biscuits
- 17.6 Production of a chocolate chip cookie
- Further reading
- Chapter 18. Ingredients for biscuits: an introduction
- Abstract
- 18.1 Flour
- 18.2 Sugars
- 18.3 Dough fats and oils
- 18.4 Other ingredients
- Further reading
- Chapter 19. Quality control: an introduction
- Abstract
- 19.1 Scope of quality control
- 19.2 Process audit
- 19.3 Equipment for quality checks of ingredients and process
- 19.4 Baked biscuit checks
- 19.5 Packaging checks
- Further reading
- Chapter 20. Test bakery equipment
- Abstract
- 20.1 The requirement
- 20.2 The equipment
- 20.3 Specification of the equipment for the test bakery
- Further reading
- Appendix A. Suppliers of ingredient storage and handling equipment
- Appendix B. Manufacturers of biscuit production equipment
- Appendix C. Chocolate machine manufacturers
- Appendix D. Packaging machine and equipment manufacturers
- Appendix E. Quality control equipment
- Appendix F. Baking industry associations
- Appendix G. Biscuit baking courses
- Index
- Edition: 2
- Published: September 13, 2024
- Imprint: Academic Press
- No. of pages: 320
- Language: English
- Paperback ISBN: 9780443241024
- eBook ISBN: 9780443241031
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