Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 4: by D. Manley (Auth.)

By D. Manley (Auth.)

This series of manuals addresses key concerns similar to caliber, protection and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. every one handbook offers a self-sufficient consultant to a key subject, packed with functional suggestion 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 techniques o Cooling o dealing with o Troubleshooting Tips
This guide describes what's enthusiastic about baking and cooling biscuits from dough items which have been put on the oven band

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Additional info for Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 4: Baking and Cooling of Biscuits

Example text

Whether oven band dressing is required or not, it is important to keep the band clean and equipment is usually provided as part of the oven design to do this. After the product has been stripped from the band, a scraper should be used to remove the largest particles of product adhering, thereafter, the careful use of rotating wire brushes or fabric buffig brushes may also be required. Too much brushing may remove the important conditioned band surface and very greasy brushes may merely redistribute the ‘dirt’ rather than remove it.

5kg per square metre), to the looped wires which offer greater product support, improved durability and great flexibility at the terminal drums. Heavy flattened chevron type woven wire bands offer the extremes in band weight at around 19kg per square metre. These bands are particularly favoured by producers in the USA but it will be appreciated that considerable power is needed to heat the band in the first part of the oven. Provision is made to track the band to prevent it running over the edges of the terminal drums and thus damaging the structure of the oven or the band itself.

The humidity of the oven can be deliberately increased by injecting live steam. Drying of the dough piece surface may also be retarded by spraying with water before placing in the oven. Apart from this effect of a damp oven atmosphere it has been difficult to be sure about the benefits, or otherwise, of moisture vapour content in the oven atmosphere to the baking performance. Reducing the extraction rates of flue gases to increase the oven humidity may also affect the convection currents and thus heat transfer rates.

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