Biscuit Baking Technology

Processing and Engineering Manual

Iain Davidson

• Publisher: Academic Press
• Year: 2016
• eBook ISBN: 9780128042120
• Edition: 2
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. - Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance - The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated - Provides details of best industry practice for safety, hygiene and maintenance of ovens - Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings - Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

Chapter 1

The Biscuits

Abstract

This chapter introduces the main categories of biscuits and cakes which may be baked on a continuous production line with a ‘tunnel’ oven. Examples are given of the formulations and process data for crackers, hard sweet biscuits, soft dough moulded biscuits and cookies. Note that all formulations, recipes and process information given are only guides, and their successful use depends on the local ingredients and production equipment. It will be seen that biscuit baking ovens must meet a wide range of process requirements to produce the structure, texture, volume, appearance, colour and moisture content required for each product. The ability to control heat transfer, baking temperature profile, time and humidity are critical factors in producing good-quality products. A fundamental understanding of these factors is the foundation for good biscuit oven design.

Keywords

Biscuits; crackers; cookies; formulations; recipes; mixing; forming; baking; production process

Contents

1.1 Crackers 4

1.2 Process for Snack Crackers 6

1.2.1 Description 6

1.2.2 Product Specification 6

1.2.3 Formulation 6

1.2.4 Critical Ingredients 7

1.2.5 Mixing 7

1.2.6 Standing Time 7

1.2.7 Forming 7

1.2.8 Baking 8

1.2.9 Baking Band 8

1.3 Process for Soda Crackers 8

1.3.1 Description 8

1.3.2 Product Specification 9

1.3.3 Formulation 9

1.3.4 Critical Ingredients 10

1.3.5 Mixing and Fermentation 10

1.3.6 Dough Forming 10

1.3.7 Baking 12

1.3.8 Alternative Oven Band 13

1.3.9 Oil Spray 13

1.3.10 Cracker Breaking 13

1.4 Hard Sweet Biscuits 14

1.5 Process for Hard Sweet Biscuits 15

1.5.1 Description 15

1.5.2 Product Specification 16

1.5.3 Formulation 16

1.5.4 Critical Ingredients 16

1.5.5 Mixing 17

1.5.6 Forming 17

1.5.7 Baking 18

1.5.8 Cooling 18

1.6 Short Doughs: Rotary Moulded Biscuits 19

1.7 Short Doughs (Moulded Biscuits) 20

1.8 Process for a Moulded Short Dough Biscuit 21

1.8.1 Description 21

1.8.2 Product Specification 22

1.8.3 Formulation 22

1.8.4 Critical Ingredients 22

1.8.5 Mixing 22

1.8.6 Standing Time 23

1.8.7 Rotary Moulding 23

1.8.8 Baking 23

1.8.9 Cooling 23

1.9 Cookies 24

1.10 Process for a Chocolate Chip Cookie 27

1.10.1 Description 27

1.10.2 Product Specification 27

1.10.3 Formulation 28

1.10.4 Mixing 28

1.10.5 Forming 29

1.10.6 Baking 29

1.10.7 Cooling 29

1.11 Long Shelf Life Cakes, Snack Cakes 31

1.12 Summary 33

Bibliography 33

This book is primarily about the design, manufacture and operation of biscuit baking ovens. It covers in detail many aspects of the mechanical and electrical engineering of the ovens. However, the starting point of our discussion must necessarily be the biscuits and the baking pr...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Biography
• Acknowledgements
• Introduction
• Chapter 1. The Biscuits
• Chapter 2. Baking Process
• Chapter 3. Biscuit Design and Output
• Chapter 4. Heat Transfer
• Chapter 5. Oven Designs
• Chapter 6. Oven Specifications: Hybrid Ovens
• Chapter 7. Oven Construction: Direct Gas-Fired Ovens
• Chapter 8. Oven Construction: Indirect Radiant Ovens
• Chapter 9. Heat Recovery System
• Chapter 10. Oven Conveyor Bands
• Chapter 11. Oven Conveyor Design
• Chapter 12. Process Control Systems
• Chapter 13. Oven Safety Monitoring and Alarm
• Chapter 14. Oven Operation: Direct Gas-Fired Oven
• Chapter 15. Oven Operation: Indirect Radiant Oven
• Chapter 16. Oven Efficiency
• Chapter 17. Oven Inspection and Audit
• Appendix 1. Ingredients for Biscuits: An Introduction
• Appendix 2. Oven Maintenance
• Appendix 3. Combustion Data
• Appendix 4. Oven Manufacturers
• Appendix 5. Oven Band Manufacturers
• Index