Biscuit Baking Technology, Second Edition, is a 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. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help 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 second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated - Provides details of best industry practice for safety, hygiene and maintenance of ovens - Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings - Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

Iain Davidson graduated from the School of Industrial Design (Engineering) in 1965 and joined Baker Perkins Ltd, working in the Technical Department on the design of new bakery and biscuit production machines. In 1990, Iain was appointed Regional Manager Asia Pacific and re-located to Indonesia and later in 1997 to China. His appointments included Managing Director of Baker Perkins Hong Kong Ltd. and Director of Baker Perkins Japan KK. In 2000, Iain established his own company, Baker Pacific Ltd. in Hong Kong. The company provides process technology, training and equipment to the biscuit and confectionery industry. Baker Pacific Ltd. manufacture biscuit baking ovens in China, India and Indonesia.

Biscuit Baking Technology, Second Edition, is a 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.

Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help 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 second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated
• Provides details of best industry practice for safety, hygiene and maintenance of ovens
• Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings
• Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

1. The Biscuits 2. Baking Process 3. Biscuit Design and Output 4. Heat Transfer 5. Oven Designs 6. Oven Specifications: Hybrid Ovens 7. Oven Construction: Direct Gas-Fired Ovens 8. Oven Construction: Indirect Radiant Ovens 10. Oven Conveyor Bands 11. Oven Conveyor Design 12. Process Control Systems 13. Oven Safety Monitoring and Alarm 14. Oven Operation: Direct Gas-Fired Oven 15. Oven Operation: Indirect Radiant Oven 16. Oven Efficiency 17. Oven Inspection and Audit

APPENDIX 1 Ingredients for biscuits 2 Maintenance 3 Combustion data 4: Oven manufacturers 5: Oven band manufacturers