This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.

Produktinformation

Utgivningsdatum:1998-03-10
Mått:140 x 215 x undefined mm
Vikt:170 g
Format:Häftad
Språk:Engelska
Serie:Woodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor:96
Förlag:Elsevier Science
ISBN:9781855732957

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Duncan Manley is an internationally-renowned consultant to the biscuit and food industries, with over 40 years’ experience. He is the author of the Biscuit, cookie and cracker manufacturing manuals and Biscuit, cracker and cookie recipes for the food industry, also published by Woodhead Publishing.

Innehållsförteckning

Background to the biscuit industry; Hygiene and safety aspects; Problem solving; Types of oven and baking bands; Principles of baking; Post baking processes; Process control of baking and troubleshooting; Biscuit cooling and handling; Care, cleaning and maintenance.

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