Biscuit, Cookie and Cracker Manufacturing Manuals

Manual 4: Baking and Cooling of Biscuits

By

  • Duncan Manley, Consultant, UK

This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.
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Audience

Food manufacturers, scientists and researchers; Bakers and Confectioners; Sandwich manufacturers; Students and academics in food science courses

 

Book information

  • Published: March 1998
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-295-7


Table of Contents

Background to the biscuit industry; Hygiene and safety aspects; Problem solving; Types of oven and baking bands; Principles of baking; Post baking processes; Process control of baking and troubleshooting; Biscuit cooling and handling; Care, cleaning and maintenance.