Biscuit, cookie and cracker production : process, production and packaging equipment /
Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and produc...
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| Главный автор: | |
|---|---|
| Формат: | Электронный ресурс eКнига |
| Язык: | английский |
| Опубликовано: |
London :
Academic Press,
[2025]
|
| Редактирование: | Second edition. |
| Предметы: | |
| Online-ссылка: | ScienceDirect |
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| 019 | |a 1456760650 | ||
| 020 | |z 9780443241024 | ||
| 020 | |a 9780443241031 |q electronic book | ||
| 020 | |a 0443241031 |q electronic book | ||
| 035 | |a (OCoLC)1458458607 |z (OCoLC)1456760650 | ||
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| 082 | 0 | 4 | |a 664/.752 |2 23/eng/20241002 |1 https://id.oclc.org/worldcat/ddc/E3G483QTCCyr7f3yJqqY6fvTQ8 |
| 100 | 1 | |a Davidson, Iain, |e author. |1 https://id.oclc.org/worldcat/entity/E39PCjKTjmvtVXxcqybhDF4PBd | |
| 245 | 1 | 0 | |a Biscuit, cookie and cracker production : |b process, production and packaging equipment / |c Iain Davidson. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a London : |b Academic Press, |c [2025] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 520 | |a Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving. Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ScienceDirect, viewed October 2, 2024). | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover -- Biscuit, Cookie and Cracker Production -- Copyright Page -- Contents -- About the author -- Acknowledgements -- Introduction -- 1 The products and ingredients -- 1 The biscuits -- 1.1 Biscuits are the first and best convenience food -- 1.2 Categories of biscuits -- 1.3 Biscuit-making process -- 1.3.1 Crackers -- 1.3.2 Semisweet biscuits -- 1.3.3 Short doughs: rotary moulded biscuits -- 1.3.4 Cookies -- 1.3.5 Long shelf-life cakes, snack cakes -- 1.4 Summary -- Further reading -- 2 Ingredient storage and handling -- 2.1 Bulk deliveries of dry and liquid ingredients | |
| 505 | 8 | |a 2.1.1 Flour -- 2.1.2 Sugar -- 2.2 Storage of dry bulk materials -- 2.2.1 Flour and sugar -- 2.2.2 Silo design considerations -- 2.2.3 Operational issues -- 2.3 Pneumatic conveying -- 2.4 Delivery of materials in bags -- 2.5 Sifting of raw materials -- 2.6 Sugar milling -- 2.7 Material recovered from production -- 2.8 Shortening -- 2.9 Storage of liquid materials -- 2.10 Delivery of ingredients to the mixers -- 2.11 Small ingredients -- 2.11.1 Colours, flavours, additives -- 2.11.2 Boxed ingredients -- Further reading -- 3 Dough mixing -- 3.1 The mixing process | |
| 505 | 8 | |a 3.1.1 Crackers and semisweet doughs -- 3.1.2 Short doughs -- 3.1.3 Cookie doughs -- 3.1.4 Deposited cake batters, creams -- 3.2 Types of mixer -- 3.2.1 Vertical spindle mixers -- 3.2.2 Horizontal high-speed mixers -- 3.2.3 Continuous mixers -- 3.2.4 Reading Bakery Systems LDX continuous mixer -- 3.2.5 Planetary mixers -- Further reading -- 4 Dough feed systems -- 4.1 Dough feed systems -- 4.1.1 Dough tub lift and tilt units -- 4.1.2 Dough feed conveyor with metal detector -- 4.1.3 Live bottom bin dough feeder -- 4.1.4 Dough feed to a rotary moulder -- 4.1.5 Dough feed to depositing machines | |
| 505 | 8 | |a Further reading -- 2 Dough piece forming -- 5 Dough piece forming: biscuit cutting machine -- 5.1 Cutting machine units -- 5.2 Dough sheeting machines -- 5.3 Gauge roll units -- 5.4 Relaxation conveyor -- 5.5 Dough piece cutting and scrap dough return -- 5.5.1 Biscuit cutting and moulding rolls -- 5.5.2 Scrap dough return to the sheeter -- 5.6 Decorating conveyor -- 5.7 Panner -- 5.8 Control system -- Further reading -- 6 Dough piece forming: laminating -- 6.1 Design and configuration -- 6.2 Fat/flour spreading -- Further reading -- 7 Dough piece forming: rotary moulding | |
| 505 | 8 | |a 7.1 Rotary moulding process -- 7.2 Moulding rolls -- Further reading -- 8 Dough piece forming: depositing -- 8.1 Depositing and wire-cutting process -- 8.2 Swirl-type cookies -- 8.3 Filled and two-dough cookies -- 8.3.1 Rheon multiconfectioner and multicoextruder -- 8.3.2 Comas lobe depositors -- Further reading -- 3 Biscuit baking -- 9 Baking ovens -- 9.1 Biscuit baking -- 9.2 Heat transfer -- 9.2.1 Radiation -- 9.2.2 Conduction -- 9.2.3 Convection -- 9.3 Oven designs -- 9.3.1 Radiant heating -- 9.3.2 Conduction heat transfer -- 9.3.3 'Convection' baking -- 9.4 Direct and indirect heating | |
| 650 | 0 | |a Baked products. | |
| 650 | 0 | |a Biscuits. | |
| 650 | 0 | |a Cookies. | |
| 650 | 0 | |a Crackers. | |
| 650 | 6 | |a Produits de boulangerie-pâtisserie. |0 (CaQQLa)201-0020772 | |
| 650 | 6 | |a Biscuits. |0 (CaQQLa)201-0081221 | |
| 650 | 6 | |a Craquelins. |0 (CaQQLa)201-0128036 | |
| 650 | 7 | |a Baked products |2 fast |0 (OCoLC)fst00825577 | |
| 650 | 7 | |a Biscuits |2 fast |0 (OCoLC)fst00833325 | |
| 650 | 7 | |a Cookies |2 fast |0 (OCoLC)fst00878046 | |
| 650 | 7 | |a Crackers |2 fast |0 (OCoLC)fst00882132 | |
| 655 | 0 | |a Electronic books. | |
| 776 | 0 | 8 | |i Print version: |a Davidson, Iain |t Biscuit, Cookie and Cracker Production |d San Diego : Elsevier Science & Technology,c2024 |z 9780443241024 |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780443241024 |