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Biscuit dough piece forming. Manual 3 /
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.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Woodhead Publishing Limited,
1998.
|
| Colección: | Biscuit, cookie and cracker manufacturing manuals
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |a 9781855736221 |q (electronic bk.) | ||
| 020 | |a 1855736225 |q (electronic bk.) | ||
| 020 | |a 1855732947 | ||
| 020 | |a 9781855732940 | ||
| 020 | |z 9781855732940 | ||
| 035 | |a (OCoLC)874155095 | ||
| 050 | 4 | |a TX770.B55 |b .M365 1998eb | |
| 082 | 0 | 4 | |a 664.7/525 |2 23 |
| 100 | 1 | |a Manley, Duncan. | |
| 245 | 1 | 0 | |a Biscuit dough piece forming. |n Manual 3 / |c Duncan Manley. |
| 264 | 1 | |a Cambridge, England : |b Woodhead Publishing Limited, |c 1998. | |
| 264 | 4 | |c �1998 | |
| 300 | |a 1 online resource (98 pages) : |b illustrations | ||
| 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 | |
| 500 | |a Includes index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed February 07, 2014). | |
| 520 | |a 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. | ||
| 505 | 0 | |a Front Cover; Manual 3: Biscuit Dough Piece Forming; 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 Dough piece forming areas; 2.6 Your contribution when machining doughs; 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. | |
| 505 | 8 | |a 4.2 The process audit record4.3 Control philosophy; Chapter 5. Sheeting, gauging and cutting; 5.1 Principles and machinery control systems; 5.2 Sheeting and gauging; 5.3 Dough piece cutting; 5.4 Dough piece garnishing; 5.5 Panning onto the oven band; 5.6 Start up and shut down of the cutting machine; 5.7 Troubleshooting; Chapter 6. Laminating; 6.1 Principles and techniques of laminating; 6.2 Types of laminator; 6.3 Process control during laminating; 6.4 Start up and shut down of the laminator; 6.5 Troubleshooting problems with laminating; Chapter 7. Rotary moulding. | |
| 505 | 8 | |a 7.1 Principles of rotary moulding to form dough pieces7.2 Rotary moulding machine; 7.3 Dough feeding to a rotary moulder; 7.4 Dough piece weight control; 7.5 Start up and shutting down of a rotary moulder; 7.6 Troubleshooting; Chapter 8. Extruding, wire cutting and depositing; 8.1 Principles and techniques of extrusion and depositing; 8.2 Dough extrusion machines; 8.3 Formation of dough pieces by wire cutting, rout press and co-extrusion; 8.4 Formation of dough and batter pieces by depositing; 8.5 Dough piece weight control from extrusion machines. | |
| 505 | 8 | |a 8.6 Starting and shut down of extruding and depositing machines8.7 Troubleshooting; Chapter 9. Care, cleaning and maintenance of machinery; 9.1 Care; 9.2 Cleaning and maintenance of dough forming machinery; Useful reading and additional study; Index. | |
| 650 | 0 | |a Biscuits. | |
| 650 | 0 | |a Crackers. | |
| 650 | 0 | |a Cookies. | |
| 650 | 6 | |a Biscuits. |0 (CaQQLa)201-0081221 | |
| 650 | 6 | |a Craquelins. |0 (CaQQLa)201-0128036 | |
| 650 | 7 | |a Biscuits |2 fast |0 (OCoLC)fst00833325 | |
| 650 | 7 | |a Cookies |2 fast |0 (OCoLC)fst00878046 | |
| 650 | 7 | |a Crackers |2 fast |0 (OCoLC)fst00882132 | |
| 776 | 0 | 8 | |i Print version: |a Manley, Duncan. |t Biscuit dough piece forming. Manual 3. |d Cambridge, England : Woodhead Publishing Limited, �1998 |h vii, 89 pages |z 9781855732940 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855732940 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855732940 |z Texto completo |