Biscuit Baking Technology: Processing and Engineering Manual, Third Edition

Shares over 50 years of experience in the biscuit baking industry world-wide, and is the most updated reference book for senior managers and staff involved in industrial scale biscuit baking. The volume covers the biscuit industry process, ingredients, formulations, as well as the design, manufacture, installation, operation and maintenance of baking ovens. The third edition is fully updated and covers topics, such as baking by infrared radiation. NIR, FIR and doelectric heating, new innovations from leading oven manufacturers, new information for baking cookies, filled cookies, snack cakes and puzzle biscuit designs.