Biscuit Baking Technology

Name: Biscuit Baking Technology
Price: 200 USD
Availability: InStock
ISBN: 9780323999236

Processing and Engineering Manual

by Iain Davidson

3rd Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780323999236
eText ISBN	9780323911429
Publisher	Academic Press
Publishing Year	2023
Edition	3rd Edition
Language	English
Pages	426

The processing manual Biscuit Baking Technology, 3rd Edition, by Iain Davidson delivers an operational guide to industrial biscuit manufacturing. Published by Academic Press, the text supports senior managers, engineering departments, production staff, and baking industry organizations.

Content covers foundational manufacturing themes, including raw ingredients, product formulations, and factory processing lines. Detailed sections address heat transfer methods across convective, direct gas fired, and indirect radiant units, as well as oven conveyor bands, process control systems, and heat recovery installations.

Drawing on more than 50 years of experience within the global biscuit baking sector, the manual provides practical methods for oven maintenance and hygiene management. Operational guidance assists plant personnel with equipment inspections, output management, and efficiency audits.

Chapter 1: THE BISCUITS
- • Images and process for:
- • Crackers
- • Hard sweet biscuits
- • Short doughs
- • Cookies
- • Long shelf life cakes
- • Snack cakes
- • Ingredients
- • Wheat flour
- • Wheat gluten
- • Cornflour
- • Starch
- • Sugar
- • Leavening agents
- • Fats
- • Vegetable oils
- • Emulsifiers
Chapter 2: BAKING PROCESS
- • Structure and texture
- • Moisture removal
- • Colour and flavour
Chapter 3: BISCUIT DESIGN AND OUTPUT
- • Cutter and moulding roll layouts
- • Scrap and scrap-less designs
- • 3D, puzzle and new designs
- • Docker pins
- • Oven band loadings
- • Oven size and output calculations
Chapter 4: HEAT TRANSFER
- • Radiation
- • Conduction
- • Convection
Chapter 5: OVEN DESIGNS
- • Heat transfer methods
- • Direct gas fired ovens
- • Electric ovens
- • Indirect radiant ovens
- • Conduction heat transfer
- • Convection baking
- • “Re-circ” ovens
- • Hybrid ovens
- • Dielectric heating
Chapter 6: OVEN SPECIFICATIONS: hybrid ovens
- • Crackers
- • Light carrier products
- • Semi-sweet biscuits
- • Short dough biscuits
- • Soft dough cookies
- • Calculation of oven zone lengths
- • Measuring baking profiles
- • Heat flux
Chapter 7: OVEN CONSTRUCTION: Direct Gas Fired Ovens
- • Baking chamber construction
- • Insulation
- • Extraction system
- • Explosion relief
- • Inspection and clean out doors
- • Gas burner system
- • Combustion air
- • Temperature control system
- • Ribbon burners
- • Multi-fibre burners burners
- • Control panels
Chapter 8: OVEN CONSTRUCTION: Indirect Fired Ovens
- • Baking chambers
- • Heater module
- • Radiant tubes
- • Circulation and extraction fans
- • Explosion relief
- • Inspection and clean out doors
- • Indirect Fired Oven burners
- • Weishaupt burners
- • Maxon burners
Chapter 9: LOCAL OVEN MANUFACTURE
- • Management and location
- • Contractors
- • Manufacturing drawings
- • Parts procurement
- • Assembly
- • Installation
- • Commissioning
Chapter 10: HEAT RECOVERY SYSTEM
- • Heat recovery
- • Burner flue and collection pipe
- • Final radiant oven zone
- • Calculations of hot air flow
Chapter 11: OVEN CONVEYOR BANDS
- • Wire mesh bands
- • La Bridoire (Agrati)
- • Ashworth
- • Steinhaus Gmbh
- • Cambridge ES
- • Skid bar supports
- • Return band supports
- • Oven band cleaning
- • Oven band tracking
- • Joining wire-mesh bands
- • Compound Balanced Weave bands
- • Ashworth CB5 / CB3
- • Oven band supports
- • Joining CB bands
- • Steel bands
- • Specifications
- • Steel band supports
- • Joining steel bands
- • Steel band cleaners
- • Steel band greasing
- • Steel band tracking
Chapter 12: OVEN CONVEYOR DESIGN
- • Oven feed end unit
- • Oven terminal drums
- • Oven band tension system
- • Delivery end unit
- • Delivery end drum
- • Oven band drives
- • UPS system
- • Stripping conveyor
- • Oven end hood design
- • Calculation of oven band tension
- • Calculation of electric motor size
Chapter 13: PROCESS CONTROL SYSTEMS
- • PLC control
- • Temperature monitoring and control
- • Temperature controllers
- • PID control
- • Top and bottom temperature control
- • Baking time
- • Humidity
- • Colour control
- • Colour measurement
Chapter 14: OVEN SAFETY MONITORING AND ALARM
- • Oven band tracking
- • Oven band drive
- • Emergency oven band drive
- • Oven band tension
- • Oven burners and gas system
- • Burner control
- • Burner flame safety
- • Excess temperature
- • Extraction and combustion air fans
- • General safety equipment and instructions
- • Guards
- • Operation, cleaning and maintenance
- • Protection of employees
- • Emergency shutdown
Chapter 15: OVEN OPERATION: Direct Gas Fired Oven
- • Starting the oven
- • Lighting the burners
- • Heating up / start of production
- • Shutting down the oven
Chapter 16: OVEN OPERATION: Indirect Radiant Oven
- • Preparation
- • Starting the oven
- • Lighting the burners
- • Heating up / production
- • Damper controls
- • Shutting down the oven
- • Control of Heat Recovery System
Chapter 17: OVEN OPERATION: Convection Oven
- • Preparation
- • Starting the oven
- • Lighting the burners
- • Heating up / production
- • Damper controls
- • Shutting down the oven
- • Control of Heat Recovery System
Chapter 18: OVEN EFFICIENCY
- • Energy use
- • Heat loss
- • Energy consumption
- • Heat energy diagram
- • Comparison of efficiency for different ovens
- • Energy required for different biscuits
- • Comparing fuel costs
Chapter 19: OVEN INSPECTION AND AUDIT
- • Oven performance
- • Product specification / compliance
- • Energy usage
- • Oven band
- • Emergency drive
- • Band cleaner
- • Baking chamber
- • Fans and pressure switches
- • Gas / oil trains
- • DGF burners
- • Indirect burners
- • Temperature control systems
- • Measuring baking profiles
- • Control and electrical panels