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Biscuit, cookie and cracker production : process, production and packaging equipment /

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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 produc...

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Bibliographic Details
Main Author: Davidson, Iain (Author)
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Published: London : Academic Press, [2025]
Edition:Second edition.
Subjects:
Baked products.
Biscuits.
Cookies.
Crackers.
Produits de boulangerie-pâtisserie.
Craquelins.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Front Cover
  • Biscuit, Cookie and Cracker Production
  • Copyright Page
  • Contents
  • About the author
  • Acknowledgements
  • Introduction
  • 1 The products and ingredients
  • 1 The biscuits
  • 1.1 Biscuits are the first and best convenience food
  • 1.2 Categories of biscuits
  • 1.3 Biscuit-making process
  • 1.3.1 Crackers
  • 1.3.2 Semisweet biscuits
  • 1.3.3 Short doughs: rotary moulded biscuits
  • 1.3.4 Cookies
  • 1.3.5 Long shelf-life cakes, snack cakes
  • 1.4 Summary
  • Further reading
  • 2 Ingredient storage and handling
  • 2.1 Bulk deliveries of dry and liquid ingredients
  • 2.1.1 Flour
  • 2.1.2 Sugar
  • 2.2 Storage of dry bulk materials
  • 2.2.1 Flour and sugar
  • 2.2.2 Silo design considerations
  • 2.2.3 Operational issues
  • 2.3 Pneumatic conveying
  • 2.4 Delivery of materials in bags
  • 2.5 Sifting of raw materials
  • 2.6 Sugar milling
  • 2.7 Material recovered from production
  • 2.8 Shortening
  • 2.9 Storage of liquid materials
  • 2.10 Delivery of ingredients to the mixers
  • 2.11 Small ingredients
  • 2.11.1 Colours, flavours, additives
  • 2.11.2 Boxed ingredients
  • Further reading
  • 3 Dough mixing
  • 3.1 The mixing process
  • 3.1.1 Crackers and semisweet doughs
  • 3.1.2 Short doughs
  • 3.1.3 Cookie doughs
  • 3.1.4 Deposited cake batters, creams
  • 3.2 Types of mixer
  • 3.2.1 Vertical spindle mixers
  • 3.2.2 Horizontal high-speed mixers
  • 3.2.3 Continuous mixers
  • 3.2.4 Reading Bakery Systems LDX continuous mixer
  • 3.2.5 Planetary mixers
  • Further reading
  • 4 Dough feed systems
  • 4.1 Dough feed systems
  • 4.1.1 Dough tub lift and tilt units
  • 4.1.2 Dough feed conveyor with metal detector
  • 4.1.3 Live bottom bin dough feeder
  • 4.1.4 Dough feed to a rotary moulder
  • 4.1.5 Dough feed to depositing machines
  • Further reading
  • 2 Dough piece forming
  • 5 Dough piece forming: biscuit cutting machine
  • 5.1 Cutting machine units
  • 5.2 Dough sheeting machines
  • 5.3 Gauge roll units
  • 5.4 Relaxation conveyor
  • 5.5 Dough piece cutting and scrap dough return
  • 5.5.1 Biscuit cutting and moulding rolls
  • 5.5.2 Scrap dough return to the sheeter
  • 5.6 Decorating conveyor
  • 5.7 Panner
  • 5.8 Control system
  • Further reading
  • 6 Dough piece forming: laminating
  • 6.1 Design and configuration
  • 6.2 Fat/flour spreading
  • Further reading
  • 7 Dough piece forming: rotary moulding
  • 7.1 Rotary moulding process
  • 7.2 Moulding rolls
  • Further reading
  • 8 Dough piece forming: depositing
  • 8.1 Depositing and wire-cutting process
  • 8.2 Swirl-type cookies
  • 8.3 Filled and two-dough cookies
  • 8.3.1 Rheon multiconfectioner and multicoextruder
  • 8.3.2 Comas lobe depositors
  • Further reading
  • 3 Biscuit baking
  • 9 Baking ovens
  • 9.1 Biscuit baking
  • 9.2 Heat transfer
  • 9.2.1 Radiation
  • 9.2.2 Conduction
  • 9.2.3 Convection
  • 9.3 Oven designs
  • 9.3.1 Radiant heating
  • 9.3.2 Conduction heat transfer
  • 9.3.3 'Convection' baking
  • 9.4 Direct and indirect heating