Thoroughly explores the engineering of baking, details biscuit baking equipment, oven specifications, installation, operation and maintenance;
The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking.
Provides details of best industry practice for safety, hygiene and maintenance of ovens;
Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings;
Gathers all the information on how to select and specify an oven to be purchased for each particular range of biscuits.
Senior managers and staff in industrial biscuit manufacturers (production, engineering and purchasing departments). Baking industry and institutions in general.
No. of pages: 348
Copyright: © Academic Press 2016
Published: 22nd January 2016
Imprint: Academic Press
eBook ISBN: 9780128042120
Paperback ISBN: 9780128042113