Biscuit, Cookie and Cracker Production, Second Edition 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, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and…mehr
Biscuit, Cookie and Cracker Production, Second Edition 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, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving. Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company.
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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1. The Biscuits 2. Ingredient storage and handling 3. Dough Mixing 4. Dough Feed Systems 5. Dough Forming: Biscuit cutting machines 6. Dough Piece Forming: Laminating 7. Dough Piece Forming: Rotary Moulding 8. Dough Piece Forming: Depositing 9. Biscuit Baking Ovens 10. Oven Conveyor Bands 11. Oil Spray machines 12. Biscuit Cooling and handling 13. Biscuit Sandwiching 14. Biscuit Packaging 15. Biscuit Production 16. Ingredients for biscuits 17. Test Bakery 18. Test Bakery Equipment 19. Energy usage 20. Heat recovery
1. The Biscuits 2. Ingredient storage and handling 3. Dough Mixing 4. Dough Feed Systems 5. Dough Forming: Biscuit cutting machines 6. Dough Piece Forming: Laminating 7. Dough Piece Forming: Rotary Moulding 8. Dough Piece Forming: Depositing 9. Biscuit Baking Ovens 10. Oven Conveyor Bands 11. Oil Spray machines 12. Biscuit Cooling and handling 13. Biscuit Sandwiching 14. Biscuit Packaging 15. Biscuit Production 16. Ingredients for biscuits 17. Test Bakery
