Baking and cooling of biscuits. what happens in a baking oven, types of oven, post-oven processing, cooling, handling, troubleshooting tips / Manual 4 :

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This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Manley, Duncan
Otros Autores: Green, Geoff
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, England : Woodhead Publishing, 1998.
Colección:Biscuit, cookie and cracker manufacturing manuals
Temas:
Cookies.
Cookies
Acceso en línea:Texto completo

MARC

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020 |a 9781855736238  |q (electronic bk.) 
020 |a 1855736233  |q (electronic bk.) 
020 |a 1855732955 
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035 |a (OCoLC)874154600 
050 4 |a TX772  |b .M365 1998eb 
082 0 4 |a 664.7/525  |2 23 
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. 
650 0 |a Cookies. 
650 7 |a Cookies  |2 fast  |0 (OCoLC)fst00878046 
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://sciencedirect.uam.elogim.com/science/book/9781855732957  |z Texto completo 

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