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By D. Manley (Auth.)
This series of manuals addresses key matters corresponding to caliber, defense and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. every one guide presents a self-sufficient advisor to a key subject, jam-packed with useful recommendation on problem-solving and troubleshooting drawn from over 30 years within the industry.
What occurs in a Baking Oven o different types of Ovens o Post-Oven approaches o Cooling o dealing with o Troubleshooting Tips
This handbook describes what's inquisitive about baking and cooling biscuits from dough items which have been put on the oven band
Read Online or Download Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 4: Baking and Cooling of Biscuits PDF
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Extra info for Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 4: Baking and Cooling of Biscuits
Sample text
Operators and others should be encouraged to check the records periodically when production is running well and to note any deviations, with the date and any notes on why the settings may have been different. In this way smooth and efficient running of ovens will become the norm. 2 Measurement of weight, size and colour As biscuits emerge from the oven their quality can, for the first time, be seen and measured. It is the responsibility of the baker to use the information and, when necessary, to initiate process adjustments that will keep the product within specification.
The baker should note when the oven settings have to be changed to correct dark or light baking conditions. 3 Measurement of moisture content Measurement of moisture is not quite as simple as are the checks for weight and size. Either a sample of ground up biscuit must be heated under precise conditions and the loss in weight noted or the ground sample must be analysed on a specially calibrated electronic instrument, for example an infrared absorption meter. The frequency with which tests for moisture are made is also worth thinking about.
The aim is to produce as even a surface coloration as possible except in crackers which have blisters. In order to prevent parts of the edges of the dough pieces becoming overcoloured it is important to arrange that they are placed close together on the oven band. Try to arrange that the spaces sideways are the same as those in line. Some adjustment of the spacing can be achieved when the dough pieces are panned onto the oven band. Where dough pieces are missing it is common for the edges of the surrounding biscuits to be coloured too much and these have to be rejected and not packed.