Biscuit, cookie and cracker manufacturing manuals. Manual 3, Biscuit dough piece forming : sheeting, gauging, cutting, laminating, rotary moulding, extruding, wire cutting, depositing, troubleshooting tips

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. The Biscuit, Cookie and Cracker Manufacturing Manuals will be useful to managers and engineers involved in processing confectionery and baked goods, as well as designers of machinery and production lines. Sheeting o Gauging o Cutting o Laminating o Rotary Moulding o Extruding o Wire Cutting o Depositing o Troubleshooting Tips This manual describes what is involved in forming dough pieces from mixed dough Content: Biscuit, cookie and cracker manufacturing manuals , Page ii Front Matter , Page iii Copyright , Page iv Preface , Page ix 1 - Introduction , Pages 1-4 2 - Background to the biscuit industry , Pages 5-9 3 - Hygiene and safety aspects , Pages 10-16 4 - Problem solving , Pages 17-20 5 - Sheeting, gauging and cutting , Pages 21-48 6 - Laminating , Pages 49-59 7 - Rotary moulding , Pages 60-73 8 - Extruding, wire cutting and depositing , Pages 74-83 9 - Care, cleaning and maintenance of machinery , Pages 84-86 Useful reading and additional study , Page 87 Index , Pages 88-89 This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved. This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved. This manual is one of a series dealing with materials and manufacturing procedures for biscuits.