Biscuit Baking Technology, Third Edition, shares over 50 years of experience in the biscuit baking industry worldwide, being the most updated reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. The third edition is fully updated and brings the following contents as novelties: baking by infrared radiation, NIR, FIR and dielectric heating; adds new technical data and innovations from leading oven manufacturers; adds new content for products and baking process for cookies, filled cookies and snack cakes, 3D and puzzle biscuit design. The new edition also brings revised appendices. Written by an expert on the biscuit baking industry, the book is a complete manual guide that helps engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance The third edition is fully updated and describes new technical developments in baking oven design, particularly for baking by infrared radiation, NIR, FIR and dielectric heating Provides details of best industry practice for safety, hygiene and maintenance of ovens Contains new content on filled cookies and snack cakes, 3D and puzzle biscuit designs Adds chapter on specifying and purchasing a new oven with examples, comparison of quotations and recommended contract details
