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Biscuit baking technology : processing and engineering by Iain Davidson

By Iain Davidson

Biscuit Baking know-how, moment version, is a reference booklet for senior managers and employees excited by commercial scale biscuit baking. It covers the biscuit strategy, elements, formulations, in addition to layout, manufacture, set up, operation and upkeep of the baking ovens.

Written via knowledgeable at the biscuit baking undefined, the publication is an entire guide consultant that might support engineering, creation and buying managers and employees within the biscuit to make the simplest judgements on oven potency purchasing.

  • Thoroughly explores the engineering of baking, information biscuit baking equipments, oven requisites, set up, operation and maintenance;
  • The moment variation expands chapters 1 to three, detailing simple biscuit strategy, product variety, components and method alterations in the course of baking. the entire chapters were reorganized and updated;
  • Provides info of top perform for security, hygiene and upkeep of ovens;
  • Contains factors of warmth move and all of the kinds of biscuit oven layout with transparent photographs and drawings;
  • Gathers the entire details on the right way to pick out and specify an oven to be bought for a specific variety of biscuits.

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Additional resources for Biscuit baking technology : processing and engineering manual

Sample text

1988. Biscuits, Cookies and Crackers,Volume 1 The Principles of the Craft. Elsevier Science Publishers Ltd, London. 4 Summary 46 Bibliography 48 Our focus is on the baking of good-quality biscuits. The starting point must be an understanding of the ingredients and the baking process. 1 outlines the process, the changes that take place from the dough piece to the biscuit during baking and the factors that influence the baking process and the quality of the end product. 1 FROM THE DOUGH PIECE TO THE BISCUIT There are three main changes which we will see as all biscuits are baked.

The principal starch molecules in wheat flour are amylose, which typically comprises 28% of the total amount of starch. Amylose molecules contribute to gel formation. Their linear chains of molecules line up together and are able to bond to make a viscous gel. Starch is insoluble in water; however, the starch granules do absorb a limited amount of water in the dough and swell. Above temperatures of 60–70°C, the swelling is irreversible and gelatinisation begins. The gelatinisation may continue until the starch granules are fully swollen, but it is normal in baked products that only partial gelatinisation occurs.

The biscuit is a short, sweet rotary moulded product, developed from the English ‘Malted Milk’ biscuit. It is cheap, nutritious and satisfying. It is often fortified with vitamins and minerals, particularly calcium and iron. 4 Critical Ingredients 1. 0% protein. Higher protein will result in a tough biscuit, particularly if it is overmixed 2. The vitamin and mineral mix should be developed to suit the local requirement. 5 Mixing The mixing process must not develop the gluten in the flour, as this will result in a tough biscuit.

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