BISCUIT BAKING TECHNOLOGY PROCESSING AND ENGINEERING MANUAL 3ED (PB 2023)

DAVIDSON I.

ISBN 10: 0323999239 / ISBN 13: 9780323999236

Published by ELSEVIER (NP), 2023

About this Item

Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.

Seller Inventory # CBS 9780323999236

Bibliographic Details

• Title: BISCUIT BAKING TECHNOLOGY PROCESSING AND ENGINEERING MANUAL 3ED (PB 2023)
• Publisher: ELSEVIER (NP)
• Publication Date: 2023
• Language: English
• ISBN 10: 0323999239
• ISBN 13: 9780323999236
• Binding: Soft cover
• Edition: 3rd Edition, International Edition
• Condition: New

About this title

Synopsis

Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design.

• Thoroughly explores the engineering of baking, including details about biscuit baking equipment, oven specifications, installation, operation, and maintenance
• Delivers a fully updated third edition that examines new technical developments in baking oven design, particularly for baking by infrared radiation, NIR, FIR, and dielectric heating
• Provides details of best industry practices for safety, hygiene, and maintenance of ovens
• Contains new content on filled cookies and snack cakes, 3D, and puzzle biscuit designs
• Adds a new chapter on specifying and purchasing a new oven, including examples, comparison of quotations, and recommended contract details

About the Author

Iain graduated from the School of Industrial Design (Engineering) at Royal College of Art in London in 1965 and joined Baker Perkins Ltd. He was Industrial Design Engineer, working in the Technical Department on the design of new biscuit, bakery and candy processing.

In 1990 Iain was appointed Regional Manager Asia Pacific for Baker Perkins and re-located to Indonesia and later to China. In 2000 Iain established his own company in Indonesia, PT Baker Pacific Mandiri. The company provided consultancy in the area of process technology and machinery for the biscuit, chocolate and candy industries, establishing a manufacturing capability for biscuit ovens and manufactured ovens in China, India and Indonesia.

During recent years, Iain has provided training programs for technical staff in biscuit bakeries, both courses presented on site and also provision of presentation materials for in house programs. Iain is the author of three books published by Elsevier.