The Resource Biscuit dough piece forming, Manual 3, Duncan Manley

Biscuit dough piece forming, Manual 3, Duncan Manley

Label
Biscuit dough piece forming, Manual 3
Title
Biscuit dough piece forming
Title number
Manual 3
Statement of responsibility
Duncan Manley
Creator
Subject
Genre
Language
  • eng
  • eng
Summary
This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved
Member of
Cataloging source
MiAaPQ
http://library.link/vocab/creatorName
Manley, Duncan
Dewey number
641.815
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TX770.B55
LC item number
.M365 1998
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Biscuit, cookie and cracker manufacturing manuals
http://library.link/vocab/subjectName
  • Biscuits
  • Crackers
  • Cookies
Label
Biscuit dough piece forming, Manual 3, Duncan Manley
Instantiates
Publication
Copyright
Note
Includes index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front Cover; Manual 3: Biscuit Dough Piece Forming; 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 Dough piece forming areas; 2.6 Your contribution when machining doughs; 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 record4.3 Control philosophy; Chapter 5. Sheeting, gauging and cutting; 5.1 Principles and machinery control systems; 5.2 Sheeting and gauging; 5.3 Dough piece cutting; 5.4 Dough piece garnishing; 5.5 Panning onto the oven band; 5.6 Start up and shut down of the cutting machine; 5.7 Troubleshooting; Chapter 6. Laminating; 6.1 Principles and techniques of laminating; 6.2 Types of laminator; 6.3 Process control during laminating; 6.4 Start up and shut down of the laminator; 6.5 Troubleshooting problems with laminating; Chapter 7. Rotary moulding
  • 7.1 Principles of rotary moulding to form dough pieces7.2 Rotary moulding machine; 7.3 Dough feeding to a rotary moulder; 7.4 Dough piece weight control; 7.5 Start up and shutting down of a rotary moulder; 7.6 Troubleshooting; Chapter 8. Extruding, wire cutting and depositing; 8.1 Principles and techniques of extrusion and depositing; 8.2 Dough extrusion machines; 8.3 Formation of dough pieces by wire cutting, rout press and co-extrusion; 8.4 Formation of dough and batter pieces by depositing; 8.5 Dough piece weight control from extrusion machines
  • 8.6 Starting and shut down of extruding and depositing machines8.7 Troubleshooting; Chapter 9. Care, cleaning and maintenance of machinery; 9.1 Care; 9.2 Cleaning and maintenance of dough forming machinery; Useful reading and additional study; Index
Dimensions
unknown
Extent
1 online resource (98 p.)
Form of item
online
Isbn
9781855736221
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)111056552540766
  • (EBL)1640216
  • (SSID)ssj0000397295
  • (PQKBManifestationID)11955060
  • (PQKBTitleCode)TC0000397295
  • (PQKBWorkID)10355309
  • (PQKB)10648853
  • (MiAaPQ)EBC1640216
  • (EXLCZ)99111056552540766
Label
Biscuit dough piece forming, Manual 3, Duncan Manley
Publication
Copyright
Note
Includes index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • Front Cover; Manual 3: Biscuit Dough Piece Forming; 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 Dough piece forming areas; 2.6 Your contribution when machining doughs; 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 record4.3 Control philosophy; Chapter 5. Sheeting, gauging and cutting; 5.1 Principles and machinery control systems; 5.2 Sheeting and gauging; 5.3 Dough piece cutting; 5.4 Dough piece garnishing; 5.5 Panning onto the oven band; 5.6 Start up and shut down of the cutting machine; 5.7 Troubleshooting; Chapter 6. Laminating; 6.1 Principles and techniques of laminating; 6.2 Types of laminator; 6.3 Process control during laminating; 6.4 Start up and shut down of the laminator; 6.5 Troubleshooting problems with laminating; Chapter 7. Rotary moulding
  • 7.1 Principles of rotary moulding to form dough pieces7.2 Rotary moulding machine; 7.3 Dough feeding to a rotary moulder; 7.4 Dough piece weight control; 7.5 Start up and shutting down of a rotary moulder; 7.6 Troubleshooting; Chapter 8. Extruding, wire cutting and depositing; 8.1 Principles and techniques of extrusion and depositing; 8.2 Dough extrusion machines; 8.3 Formation of dough pieces by wire cutting, rout press and co-extrusion; 8.4 Formation of dough and batter pieces by depositing; 8.5 Dough piece weight control from extrusion machines
  • 8.6 Starting and shut down of extruding and depositing machines8.7 Troubleshooting; Chapter 9. Care, cleaning and maintenance of machinery; 9.1 Care; 9.2 Cleaning and maintenance of dough forming machinery; Useful reading and additional study; Index
Dimensions
unknown
Extent
1 online resource (98 p.)
Form of item
online
Isbn
9781855736221
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)111056552540766
  • (EBL)1640216
  • (SSID)ssj0000397295
  • (PQKBManifestationID)11955060
  • (PQKBTitleCode)TC0000397295
  • (PQKBWorkID)10355309
  • (PQKB)10648853
  • (MiAaPQ)EBC1640216
  • (EXLCZ)99111056552540766

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