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Baking and cooling of biscuits. what happens in a baking oven, types of oven, post-oven processing, cooling, handling, troubleshooting tips / Manual 4 :
This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing,
1998.
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| Colección: | Biscuit, cookie and cracker manufacturing manuals
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
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| 020 | |a 9781855736238 |q (electronic bk.) | ||
| 020 | |a 1855736233 |q (electronic bk.) | ||
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| 020 | |a 9781855732957 | ||
| 020 | |z 9781855732957 | ||
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| 082 | 0 | 4 | |a 664.7/525 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Manley, Duncan. | |
| 245 | 1 | 0 | |a Baking and cooling of biscuits. |p Manual 4 : |b what happens in a baking oven, types of oven, post-oven processing, cooling, handling, troubleshooting tips / |c Duncan Manley ; designed by Geoff Green. |
| 264 | 1 | |a Cambridge, England : |b Woodhead Publishing, |c 1998. | |
| 264 | 4 | |c ©1998 | |
| 300 | |a 1 online resource (93 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 0 | |a Biscuit, cookie and cracker manufacturing manuals | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed February 5, 2014). | |
| 520 | |a This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput. | ||
| 505 | 0 | |a Front Cover; Manual 4: Baking and Cooling of Biscuits; Copyright Page; Table of Contents; Preface; Chapter 1. Introduction; 1.1 Vocational qualifications; Chapter 2. Background to the biscuit industry; 2.1 What are biscuits?; 2.2 How are biscuits made?; 2.3 How a factory is arranged; 2.4 What your company requires from the factory; 2.5 Biscuit baking areas; 2.6 Your contribution when baking biscuits; Chapter 3. Hygiene and safety aspects; 3.1 Safety of food products; 3.2 Sources of contamination; 3.3 Safety of people; Chapter 4. Problem solving; 4.1 Introduction; 4.2 The Process Audit Record. | |
| 505 | 8 | |a 4.3 Control philosophyChapter 5. Types of oven and baking bands; 5.1 Introduction; 5.2 Direct fired ovens; 5.3 Indirect fired ovens; 5.4 Hybrid ovens; 5.5 Types of oven bands; 5.6 Preparation and care of oven bands; 5.7 Starting up and shutting down of ovens; Chapter 6. Principles of baking; 6.1 What happens in a baking oven; 6.2 Oven temperatures and heat transfer; 6.3 Baking of laminated cracker biscuits; 6.4 Baking of semi-sweet and non-laminated cracker biscuits; 6.5 Checking; 6.6 Baking of short dough biscuits; Chapter 7. Post-baking processes. | |
| 505 | 8 | |a 7.1 Run out of the oven band and stripping biscuits from the band7.2 Electronic drying; 7.3 Oil spraying; Chapter 8. Process control of baking and troubleshooting; 8.1 Introduction; 8.2 Measurement of weight, size and colour; 8.3 Measurement of moisture content; 8.4 Communication requirements; 8.5 Troubleshooting; Chapter 9. Biscuit cooling and handling; 9.1 Why cool biscuits?; 9.2 Biscuit stacking and lane control; Chapter 10. Care, cleaning and maintenance of machinery; 10.1 Care; 10.2 Cleaning and maintenance of baking and cooling machinery; Useful reading and additional study; Index. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Cookies. | |
| 650 | 7 | |a Cookies |2 fast | |
| 700 | 1 | |a Green, Geoff. | |
| 776 | 0 | 8 | |i Print version: |t Baking and cooling of biscuits. Manual 4. |d Cambridge, England : Woodhead Publishing, ©1998 |h 84 pages |k Biscuit, cookie and cracker manufacturing manuals |z 9781855732957 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpBCCMMBC1/toc |z Texto completo |
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