Biscuit Baking Technology

Iain Davidson

ISBN 10: 0323999239 / ISBN 13: 9780323999236

Published by Elsevier Science & Technology Jan 2023, 2023

About this Item

This item is printed on demand - it takes 3-4 days longer - Neuware -Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design. 426 pp. Englisch.

Seller Inventory # 9780323999236

Bibliographic Details

• Title: Biscuit Baking Technology
• Publisher: Elsevier Science & Technology Jan 2023
• Publication Date: 2023
• Language: English
• ISBN 10: 0323999239
• ISBN 13: 9780323999236
• Binding: Taschenbuch
• Edition: 3rd Edition
• Condition: Neu

About this title

Synopsis

Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design.

• Thoroughly explores the engineering of baking, including details about biscuit baking equipment, oven specifications, installation, operation, and maintenance
• Delivers a fully updated third edition that examines new technical developments in baking oven design, particularly for baking by infrared radiation, NIR, FIR, and dielectric heating
• Provides details of best industry practices for safety, hygiene, and maintenance of ovens
• Contains new content on filled cookies and snack cakes, 3D, and puzzle biscuit designs
• Adds a new chapter on specifying and purchasing a new oven, including examples, comparison of quotations, and recommended contract details

About the Author

Iain graduated from the School of Industrial Design (Engineering) at Royal College of Art in London in 1965 and joined Baker Perkins Ltd. He was Industrial Design Engineer, working in the Technical Department on the design of new biscuit, bakery and candy processing.

In 1990 Iain was appointed Regional Manager Asia Pacific for Baker Perkins and re-located to Indonesia and later to China. In 2000 Iain established his own company in Indonesia, PT Baker Pacific Mandiri. The company provided consultancy in the area of process technology and machinery for the biscuit, chocolate and candy industries, establishing a manufacturing capability for biscuit ovens and manufactured ovens in China, India and Indonesia.

During recent years, Iain has provided training programs for technical staff in biscuit bakeries, both courses presented on site and also provision of presentation materials for in house programs. Iain is the author of three books published by Elsevier.