Biscuit, Cookie and Cracker Production : Process, Production and Packaging Equipment

Iain (Director Davidson

ISBN 10: 0443241023 / ISBN 13: 9780443241024

Published by Elsevier Science Publishing Co Inc Sep 2024, 2024

About this Item

Neuware - 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.

Seller Inventory # 9780443241024

Bibliographic Details

• Title: Biscuit, Cookie and Cracker Production : Process, Production and Packaging Equipment
• Publisher: Elsevier Science Publishing Co Inc Sep 2024
• Publication Date: 2024
• Language: English
• ISBN 10: 0443241023
• ISBN 13: 9780443241024
• Binding: Taschenbuch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 229W x 152H x 0D millimeters 229 millimeters width by 152 millimeters height by 0 millimeters depth
• Weight: 520 grams

About this title

Synopsis

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.

• Describes the process and equipment needed for cookie and biscuit making
• Includes protocols for baking, potential issues, and how to resolve them
• Covers ingredients, dough mixing, dough forming, lamination, baking, and packaging
• Explores reducing gas consumption with a heat recovery system
• Provides practical information for applications, including protocols, equipment, and case studies

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.