Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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. What Happens in a Baking Oven o Types of Ovens o Post-Oven Processes o Cooling o Handling o Troubleshooting Tips This manual describes what is involved in baking and cooling biscuits from dough pieces that have been placed on the oven band 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 - Types of oven and baking bands , Pages 21-31 6 - Principles of baking , Pages 32-46 7 - Post-baking processes , Pages 47-49 8 - Process control of baking and troubleshooting , Pages 50-71 9 - Biscuit cooling and handling , Pages 72-78 10 - Care, cleaning and maintenance of machinery , Pages 79-81 Useful reading and additional study , Page 82 Index , Pages 83-84 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 explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput. This manual is one of a series dealing with materials and manufacturing procedures for biscuits.