By Iain Davidson
Biscuit Baking know-how, moment variation, is a reference ebook for senior managers and employees considering business scale biscuit baking. It covers the biscuit method, elements, formulations, in addition to layout, manufacture, install, operation and upkeep of the baking ovens.
Written by way of knowledgeable at the biscuit baking undefined, the e-book is an entire handbook consultant that may aid engineering, construction and buying managers and employees within the biscuit to make the easiest judgements on oven potency purchasing.
- Thoroughly explores the engineering of baking, information biscuit baking equipments, oven requisites, install, operation and maintenance;
- The moment version expands chapters 1 to three, detailing simple biscuit approach, product diversity, constituents and procedure alterations in the course of baking. all of the chapters were reorganized and updated;
- Provides info of top perform for defense, hygiene and upkeep of ovens;
- Contains causes of warmth move and the entire varieties of biscuit oven layout with transparent images and drawings;
- Gathers all of the details on find out how to decide on and specify an oven to be bought for a specific diversity of biscuits.
Read Online or Download Biscuit Baking Technology, Second Edition: Processing and Engineering Manual PDF
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Extra resources for Biscuit Baking Technology, Second Edition: Processing and Engineering Manual
2 Moisture Content ● An important factor in baking doughs with high water content, such as crackers and water biscuits Baking Process ● ● 37 Low moisture content enhances the keeping qualities of the biscuit Evenness of the moisture content from the centre to the outside of the biscuit requires penetrative heat and adequate time for baking and cooling to avoid ‘checking’ (cracks in the biscuits after packing). 3 Colour ● ● Consistency of colour with time and across the width of the oven band Some products such as Marie require a very even bland colour; others such as cream crackers and some rotary moulded designs require colour contrasts and highlights.
Fats are specified with a Solid Fat Index (SFI), which indicates the percentage of solid fat present in the total fat. A dough fat typically has an SFI of around 18 at 25°C and 12 at 30°C. In baking a main concern with high fat recipes is the spread of soft cookies on the steel baking band, which is mainly due to the melting of the fat. This occurs very quickly as the dough pieces enter the oven and the temperature of the dough pieces increases above 35°C. Note: For additional information on ingredients for biscuits, please refer to Appendix 1.
Com. Decision News Media. com/ Ingredients/AB-Enzymes-launch-targets-improved-biscuit-baking>. Fineli®, 2003–2010. National Institute for Health and Welfare. Wheat flour whole grain. Flour specifications. uk>. , 1981. Effects of flour components and dough ingredients on starch gelatinization. Cereal Chem. 60 (1), 58–61. , 2008. Bakery Fats and Oils. Leading Edge. , 3197 Patterson Lakes, Victoria, Australia. , 2002. Fats for Food Consultants. DTKFCPL. Examining the Role of Fats in Bakery. APR03.