The Resource Baking and cooling of biscuits : what happens in a baking oven, types of oven, post-oven processing, cooling, handling, troubleshooting tips, Manual 4, Duncan Manley ; designed by Geoff Green

Baking and cooling of biscuits : what happens in a baking oven, types of oven, post-oven processing, cooling, handling, troubleshooting tips, Manual 4, Duncan Manley ; designed by Geoff Green

Label
Baking and cooling of biscuits : what happens in a baking oven, types of oven, post-oven processing, cooling, handling, troubleshooting tips, Manual 4
Title
Baking and cooling of biscuits
Title remainder
what happens in a baking oven, types of oven, post-oven processing, cooling, handling, troubleshooting tips
Title part
Manual 4
Statement of responsibility
Duncan Manley ; designed by Geoff Green
Creator
Contributor
Subject
Genre
Language
  • eng
  • eng
Summary
This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput
Member of
Cataloging source
MiAaPQ
http://library.link/vocab/creatorName
Manley, Duncan
Dewey number
641.815
Index
index present
Language note
English
LC call number
TX772
LC item number
.M365 1998
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Green, Geoff
Series statement
Biscuit, cookie and cracker manufacturing manuals
http://library.link/vocab/subjectName
Cookies
Label
Baking and cooling of biscuits : what happens in a baking oven, types of oven, post-oven processing, cooling, handling, troubleshooting tips, Manual 4, Duncan Manley ; designed by Geoff Green
Instantiates
Publication
Copyright
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front Cover; Manual 4: Baking and Cooling of Biscuits; Copyright Page; Table of Contents; Preface; Chapter 1. Introduction; 1.1 Vocational qualifications; Chapter 2. Background to the biscuit industry; 2.1 What are biscuits?; 2.2 How are biscuits made?; 2.3 How a factory is arranged; 2.4 What your company requires from the factory; 2.5 Biscuit baking areas; 2.6 Your contribution when baking biscuits; Chapter 3. Hygiene and safety aspects; 3.1 Safety of food products; 3.2 Sources of contamination; 3.3 Safety of people; Chapter 4. Problem solving; 4.1 Introduction; 4.2 The Process Audit Record
  • 4.3 Control philosophyChapter 5. Types of oven and baking bands; 5.1 Introduction; 5.2 Direct fired ovens; 5.3 Indirect fired ovens; 5.4 Hybrid ovens; 5.5 Types of oven bands; 5.6 Preparation and care of oven bands; 5.7 Starting up and shutting down of ovens; Chapter 6. Principles of baking; 6.1 What happens in a baking oven; 6.2 Oven temperatures and heat transfer; 6.3 Baking of laminated cracker biscuits; 6.4 Baking of semi-sweet and non-laminated cracker biscuits; 6.5 Checking; 6.6 Baking of short dough biscuits; Chapter 7. Post-baking processes
  • 7.1 Run out of the oven band and stripping biscuits from the band7.2 Electronic drying; 7.3 Oil spraying; Chapter 8. Process control of baking and troubleshooting; 8.1 Introduction; 8.2 Measurement of weight, size and colour; 8.3 Measurement of moisture content; 8.4 Communication requirements; 8.5 Troubleshooting; Chapter 9. Biscuit cooling and handling; 9.1 Why cool biscuits?; 9.2 Biscuit stacking and lane control; Chapter 10. Care, cleaning and maintenance of machinery; 10.1 Care; 10.2 Cleaning and maintenance of baking and cooling machinery; Useful reading and additional study; Index
Dimensions
unknown
Extent
1 online resource (93 p.)
Form of item
online
Isbn
9781855736238
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)111056552540768
  • (EBL)1640217
  • (SSID)ssj0000397296
  • (PQKBManifestationID)11955061
  • (PQKBTitleCode)TC0000397296
  • (PQKBWorkID)10356492
  • (PQKB)11789593
  • (MiAaPQ)EBC1640217
  • (EXLCZ)99111056552540768
Label
Baking and cooling of biscuits : what happens in a baking oven, types of oven, post-oven processing, cooling, handling, troubleshooting tips, Manual 4, Duncan Manley ; designed by Geoff Green
Publication
Copyright
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front Cover; Manual 4: Baking and Cooling of Biscuits; Copyright Page; Table of Contents; Preface; Chapter 1. Introduction; 1.1 Vocational qualifications; Chapter 2. Background to the biscuit industry; 2.1 What are biscuits?; 2.2 How are biscuits made?; 2.3 How a factory is arranged; 2.4 What your company requires from the factory; 2.5 Biscuit baking areas; 2.6 Your contribution when baking biscuits; Chapter 3. Hygiene and safety aspects; 3.1 Safety of food products; 3.2 Sources of contamination; 3.3 Safety of people; Chapter 4. Problem solving; 4.1 Introduction; 4.2 The Process Audit Record
  • 4.3 Control philosophyChapter 5. Types of oven and baking bands; 5.1 Introduction; 5.2 Direct fired ovens; 5.3 Indirect fired ovens; 5.4 Hybrid ovens; 5.5 Types of oven bands; 5.6 Preparation and care of oven bands; 5.7 Starting up and shutting down of ovens; Chapter 6. Principles of baking; 6.1 What happens in a baking oven; 6.2 Oven temperatures and heat transfer; 6.3 Baking of laminated cracker biscuits; 6.4 Baking of semi-sweet and non-laminated cracker biscuits; 6.5 Checking; 6.6 Baking of short dough biscuits; Chapter 7. Post-baking processes
  • 7.1 Run out of the oven band and stripping biscuits from the band7.2 Electronic drying; 7.3 Oil spraying; Chapter 8. Process control of baking and troubleshooting; 8.1 Introduction; 8.2 Measurement of weight, size and colour; 8.3 Measurement of moisture content; 8.4 Communication requirements; 8.5 Troubleshooting; Chapter 9. Biscuit cooling and handling; 9.1 Why cool biscuits?; 9.2 Biscuit stacking and lane control; Chapter 10. Care, cleaning and maintenance of machinery; 10.1 Care; 10.2 Cleaning and maintenance of baking and cooling machinery; Useful reading and additional study; Index
Dimensions
unknown
Extent
1 online resource (93 p.)
Form of item
online
Isbn
9781855736238
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)111056552540768
  • (EBL)1640217
  • (SSID)ssj0000397296
  • (PQKBManifestationID)11955061
  • (PQKBTitleCode)TC0000397296
  • (PQKBWorkID)10356492
  • (PQKB)11789593
  • (MiAaPQ)EBC1640217
  • (EXLCZ)99111056552540768

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