Biscuit Baking Technology: Processing and Engineering Manual

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.

Author: Iain Davidson
Publisher: Academic Press
Published: 01/27/2023
Pages: 426
Binding Type: Paperback
Weight: 1.25lbs
Size: 9.00h x 6.00w x 0.87d
ISBN13: 9780323999236
ISBN10: 0323999239
BISAC Categories:
- Technology & Engineering | Food Science | General

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