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E-grāmata: Biscuit, Cookie and Cracker Production: Process, Production and Packaging Equipment

(Director, Baker Pacific Ltd., Histon, Cambridge, UK)
  • Formāts: PDF+DRM
  • Izdošanas datums: 10-Jul-2018
  • Izdevniecība: Academic Press Inc
  • Valoda: eng
  • ISBN-13: 9780128155806
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Biscuit, Cookie and Cracker Production: Process, Production and Packaging EquipmentPalielināt
  • Formāts: PDF+DRM
  • Izdošanas datums: 10-Jul-2018
  • Izdevniecība: Academic Press Inc
  • Valoda: eng
  • ISBN-13: 9780128155806
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Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic.

  • Covers the complete processed food production line, from raw materials to packaged product
  • Shows, in detail, the process, production and packaging equipment for biscuits, cookies and crackers
  • Provides an understanding of the development from a manual artisan process to a fully automated, high-volume production process
  • Brings more than 200 pictures of biscuits, cookies and crackers, along with machinery
Biography ix
Acknowledgements xi
Introduction xiii
1 The Biscuits
1(12)
1.1 Biscuits Are the First and Best Convenience Food
1(1)
1.2 Categories of Biscuits
2(1)
1.3 Biscuit Making Process
2(10)
1.4 Summary
12(1)
Bibliography
12(1)
2 Ingredient Storage and Handling
13(16)
2.1 Bulk Deliveries of Dry and Liquid Ingredients
13(1)
2.2 Storage of Dry Bulk Materials
13(3)
2.3 Pneumatic Conveying
16(1)
2.4 Delivery of Materials in Bags
17(1)
2.5 Sifting of Raw Materials
18(2)
2.6 Sugar Milling
20(1)
2.7 Material Recovered From Production
21(1)
2.8 Shortening
21(1)
2.9 Storage of Liquid Materials
21(1)
2.10 Delivery of Ingredients to the Mixers
22(4)
2.11 Small Ingredients
26(3)
Bibliography
26(3)
3 Dough Mixing
29(10)
3.1 The Mixing Process
29(2)
3.2 Types of Mixer
31(8)
Bibliography
37(2)
4 Dough Feed Systems
39(6)
4.1 Dough Feed Systems
39(6)
Bibliography
44(1)
5 Dough Piece Forming: Biscuit Cutting Machine
45(14)
5.1 Cutting Machine Units
45(1)
5.2 Dough Sheeting Machines
46(2)
5.3 Gauge Roll Units
48(1)
5.4 Relaxation Conveyor
49(1)
5.5 Dough Piece Cutting and Scrap Dough Return
49(5)
5.6 Decorating Conveyor
54(1)
5.7 Panner
55(1)
5.8 Control System
55(4)
Bibliography
57(2)
6 Dough Piece Forming: Laminating
59(4)
6.1 Design and Configuration
59(3)
6.2 Fat/Flour Spreading
62(1)
Bibliography
62(1)
7 Dough Piece Forming: Rotary Moulding
63(4)
7.1 Rotary Moulding Process
63(2)
7.2 Moulding Rolls
65(2)
Bibliography
66(1)
8 Dough Piece Forming: Depositing
67(8)
8.1 Depositing and Wire-Cutting Process
67(2)
8.2 Swirl Type Cookies
69(1)
8.3 Filled and Two Dough Cookies
70(5)
Bibliography
73(2)
9 Baking Ovens
75(18)
9.1 Biscuit Baking
75(1)
9.2 Heat Transfer
75(1)
9.3 Oven Designs
76(2)
9.4 Direct and Indirect Heating
78(1)
9.5 Control of the Baking Process
78(1)
9.6 Direct Gas Fired Ovens
78(3)
9.7 Electric Ovens
81(1)
9.8 Indirect Radiant Ovens
82(1)
9.9 Convection Baking
83(2)
9.10 `Recirc' Ovens
85(2)
9.11 Hybrid Ovens
87(1)
9.12 Conduction Heat Transfer
88(2)
9.13 Biscuit Transfer From the Oven Band
90(3)
Bibliography
91(2)
10 Oven Conveyor Bands
93(12)
10.1 Conveyor Design
93(2)
10.2 Types of Oven Band
95(10)
Bibliography
103(2)
11 Oil Spray Machines
105(2)
11.1 Oil Spraying
105(1)
11.2 Oil Spray Machines
105(2)
Bibliography
106(1)
12 Biscuit Cooling and Handling
107(6)
12.1 Biscuit Cooling
107(1)
12.2 Biscuit Handling
108(3)
12.3 Metal Detection and Check-Weighing
111(2)
Bibliography
111(2)
13 Biscuit Sandwiching and Chocolate Coating
113(14)
13.1 Biscuit Sandwiching
113(7)
13.2 Chocolate Enrobing
120(7)
Bibliography
125(2)
14 Biscuit Packaging
127(18)
14.1 Types of Biscuit Packaging
127(1)
14.2 Packaging Functions
127(1)
14.3 Packaging Materials
128(1)
14.4 Modified Atmosphere Packaging
128(1)
14.5 Vertical Form Fill Seal Packaging
128(4)
14.6 On Edge Flowpack
132(2)
14.7 Biscuits in Trays
134(1)
14.8 Pile Packs
134(1)
14.9 Cartons
135(6)
14.10 Biscuit Tins
141(4)
Bibliography
143(2)
15 Biscuit Production
145(20)
15.1 Production of Snack Crackers
145(3)
15.2 Production of Soda Crackers
148(6)
15.3 Production of Semi-sweet Biscuits
154(4)
15.4 Production of Moulded Short Dough Biscuits
158(3)
15.5 Production of a Chocolate Chip Cookie
161(4)
Bibliography
164(1)
16 Ingredients for Biscuits: An Introduction
165(8)
16.1 Flour
165(2)
16.2 Sugars
167(2)
16.3 Dough Fats and Oils
169(1)
16.4 Other Ingredients
170(3)
Bibliography
172(1)
17 Quality Control: An Introduction
173(14)
17.1 Scope of Quality Control
173(1)
17.2 Process Audit
173(1)
17.3 Equipment for Quality Checks of Ingredients and Process
174(5)
17.4 Baked Biscuit Checks
179(2)
17.5 Packaging Checks
181(6)
Bibliography
186(1)
18 Test Bakery Equipment
187(10)
18.1 The Requirement
187(1)
18.2 The Equipment
187(1)
18.3 Specification of the Equipment for the Test Bakery
188(9)
Bibliography
195(2)
Appendix 1 Suppliers of Ingredient Storage and Handling Equipment 197(4)
Appendix 2 Manufacturers of Biscuit Production Equipment 201(8)
Appendix 3 Chocolate Machine Manufacturers 209(2)
Appendix 4 Packaging Machine and Equipment Manufacturers 211(6)
Appendix 5 Quality Control Equipment 217(2)
Appendix 6 Baking Industry Associations 219(2)
Appendix 7 Biscuit Baking Courses 221(2)
Index 223
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.
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