Biscuit Baking Technology
Processing and Engineering Manual
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58 980 Ft (56 172 Ft + 5% VAT)
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58 980 Ft
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Product details:
- Edition number 2
- Publisher Elsevier Science
- Date of Publication 22 January 2016
- ISBN 9780128042113
- Binding Paperback
- No. of pages348 pages
- Size 228x152 mm
- Weight 540 g
- Language English 0
Categories
Long description:
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.
MoreTable of Contents:
1. The Biscuits
2. Baking Process
3. Biscuit Design and Output
4. Heat Transfer
5. Oven Designs
6. Oven Specifications: Hybrid Ovens
7. Oven Construction: Direct Gas-Fired Ovens
8. Oven Construction: Indirect Radiant Ovens
10. Oven Conveyor Bands
11. Oven Conveyor Design
12. Process Control Systems
13. Oven Safety Monitoring and Alarm
14. Oven Operation: Direct Gas-Fired Oven
15. Oven Operation: Indirect Radiant Oven
16. Oven Efficiency
17. Oven Inspection and Audit
APPENDIX
1 Ingredients for biscuits
2 Maintenance
3 Combustion data
4: Oven manufacturers
5: Oven band manufacturers
