Front Cover -- Biscuit Baking Technology -- Copyright Page -- Contents -- About the author -- Iain Davidson, Director, Baker Pacific Ltd. -- Baker Pacific Ltd. -- Experience in the biscuit industry -- Acknowledgements -- Introduction -- 1 The biscuits, cookies and crackers -- 1.1 The biscuits, cookies and crackers -- 1.2 Crackers -- 1.3 Soda crackers: process for sponge and dough -- 1.3.1 Description -- 1.3.2 Product specification -- 1.3.3 Formulation -- 1.3.4 Critical ingredients -- 1.3.5 Mixing and fermentation -- 1.3.6 Dough forming -- 1.3.7 Baking -- 1.3.8 Oil spray -- 1.3.9 Cracker breaking -- 1.4 Cream crackers: process for laminated crackers -- 1.4.1 Description -- 1.4.2 Product specification -- 1.4.3 Recipe -- 1.4.4 Dough mixing on a horizontal high-speed mixer -- 1.4.5 Preparation of the fat/flour for dusting -- 1.4.6 Lamination -- 1.4.7 Baking -- 1.5 Snack crackers -- 1.5.1 Process for snack crackers -- 1.5.2 Description -- 1.5.3 Product specification -- 1.5.4 Formulation -- 1.5.5 Critical ingredients -- 1.5.6 Mixing -- 1.5.7 Standing time -- 1.5.8 Forming -- 1.5.9 Baking -- 1.5.10 Baking band -- 1.6 Semi-sweet biscuits -- 1.6.1 Process for semi-sweet biscuits -- 1.6.2 Description -- 1.6.3 Product specification -- 1.6.4 Formulation -- 1.6.5 Critical ingredients -- 1.6.6 Mixing -- 1.6.7 Forming -- 1.6.8 Baking -- 1.6.9 Cooling -- 1.7 Process for Golden Maria or Dorada -- 1.7.1 Description -- 1.7.2 Product specification -- 1.7.3 Formulation -- 1.7.4 Mixing -- 1.7.5 Dough forming -- 1.7.6 Baking -- 1.8 Short doughs: rotary moulded biscuits -- 1.8.1 Process for moulded short dough biscuits -- 1.8.2 Description -- 1.8.3 Product specification -- 1.8.4 Formulation -- 1.8.5 Critical ingredients -- 1.8.6 Mixing -- 1.8.7 Standing time -- 1.8.8 Rotary moulding -- 1.8.9 Baking -- 1.8.10 Cooling -- 1.8.11 Process for ginger biscuits.

1.8.12 Description -- 1.8.13 Product specification -- 1.8.14 Formulation -- 1.8.15 Process for ginger crunch biscuits -- 1.9 Cookies -- 1.10 Process for a chocolate chip cookie -- 1.10.1 Description -- 1.10.2 Product specification -- 1.10.3 Formulation -- 1.10.4 Mixing -- 1.10.5 Forming -- 1.10.6 Baking -- 1.10.7 Cooling -- 1.11 Sandwich biscuits -- 1.11.1 Description -- 1.11.2 Recipes for creams -- 1.11.3 Process for sandwich production -- 1.12 Long shelf life cakes, snack cakes -- 1.12.1 Process for Jaffa cakes -- 1.12.2 Product specification -- 1.12.3 Mixing -- 1.12.4 Baking -- 1.12.5 Cooling and jam depositing -- 1.12.6 Recipes -- 1.13 Summary -- References -- 2 Baking process -- 2.1 From the dough piece to the biscuit -- 2.1.1 Biscuit structure -- 2.1.2 Moisture content -- 2.1.3 Colour -- 2.2 Ingredients -- 2.2.1 Wheat flour -- 2.2.2 Wheat flours: typical specifications -- 2.2.2.1 Wheat gluten -- 2.2.2.2 Starch -- 2.2.3 Sugar -- 2.2.4 Leavening agents -- 2.2.4.1 Yeast -- 2.2.4.2 Sodium bicarbonate ("soda") -- 2.2.4.3 Ammonium bicarbonate ("vol") -- 2.2.5 Fats -- 2.3 Baking process -- 2.3.1 Development of the biscuit structure and texture -- 2.3.2 Moisture removal -- 2.3.3 Colour -- 2.3.4 Summary -- References -- 3 Baking profiles -- 3.1 Crackers -- 3.1.1 Structure -- 3.1.2 Moisture content -- 3.1.2.1 Latent heat of evaporation: 539kcal/kg -- 3.1.3 Colour -- 3.1.4 Oven specification -- 3.1.5 Baking profile -- 3.2 Snack crackers -- 3.2.1 Structure -- 3.2.2 Baking process -- 3.2.3 Moisture content -- 3.2.4 Colour -- 3.2.5 Baking times and temperatures -- 3.2.6 Baking profile -- 3.3 Semi-sweet biscuits -- 3.3.1 Structure -- 3.3.2 Moisture content -- 3.3.3 Colour -- 3.3.4 Oven specification -- 3.3.5 Baking profile -- 3.4 Short dough biscuits -- 3.4.1 Structure -- 3.4.2 Moisture content -- 3.4.3 Colour -- 3.4.4 Oven specification.

3.4.5 Baking profile -- 3.5 Cookies -- 3.5.1 Structure -- 3.5.2 Moisture content -- 3.5.3 Colour -- 3.5.4 Oven specification -- 3.5.5 Baking profile -- References -- 4 Biscuit design and output -- 4.1 Cutter and moulding roll layouts -- 4.2 Scrap and scrapless designs -- 4.3 Semi-sweet biscuits -- 4.4 Short dough biscuits and cookies -- 4.5 Docker pins -- 4.6 Oven band loadings -- 4.7 Oven size and output -- 4.7.1 Output calculation -- 4.8 Summary -- Further reading -- 5 Heat transfer -- 5.1 Radiation -- 5.1.1 Wavelength -- 5.1.2 Radiant heat transfer -- 5.1.3 Distance -- 5.1.4 Effect of radiation on the dough pieces -- 5.1.5 Radio-frequency baking -- 5.1.6 Near-infrared baking -- 5.1.7 Microwave -- 5.2 Conduction -- 5.2.1 Baking with conduction -- 5.2.2 Oven insulation -- 5.3 Convection -- 5.3.1 Convection baking -- 5.4 Summary -- 5.4.1 Radiation -- 5.4.2 Conduction -- 5.4.3 Convection -- Further reading -- 6 Oven designs -- 6.1 Heat transfer methods -- 6.1.1 Radiant heating -- 6.1.2 Conduction heat transfer -- 6.1.3 Convection baking -- 6.2 Radiant heating -- 6.2.1 Direct gas-fired ovens -- 6.2.2 Conversion to electrical heating -- 6.2.3 Summary -- 6.2.4 Electric ovens -- 6.2.5 Summary -- 6.2.6 Indirect radiant ovens -- 6.2.7 Summary -- 6.3 Turbulence systems -- 6.4 Conduction heat transfer -- 6.5 Convection baking -- 6.5.1 Direct convection ovens -- 6.5.2 Indirect convection ovens -- 6.5.3 Summary -- 6.5.4 'Re-circ' ovens -- 6.5.5 Summary -- 6.6 Hybrid ovens -- 6.6.1 Direct gas-fired/indirect radiant ovens -- 6.6.2 Direct gas-fired/convection ovens -- Further reading -- 7 Oven specifications -- 7.1 Specifications for ovens: crackers -- 7.1.1 Development of structure and texture -- 7.1.2 Reducing moisture content -- 7.1.3 Colour -- 7.1.4 Final moisture content -- 7.1.5 Recommended specification for a cracker oven.

7.2 Recommended oven specification for light carrier products, for example crispbreads, rusks -- 7.3 Recommended oven specification for semi-sweet biscuits, for example Marie -- 7.4 Recommended oven specification for short dough biscuits -- 7.5 Specifications for ovens: soft dough cookies -- 7.6 Danish butter cookies -- 7.7 Modular oven design -- 7.8 Calculation of oven zone lengths -- 7.8.1 Example 1: Direct gas-fired oven for baking crackers (1.5×100m long) -- 7.8.1.1 Heat input -- 7.8.2 Example 2: Indirect radiant oven for baking a short dough biscuit, glucose type (1.25m×100m long) -- 7.8.2.1 Heat input -- 7.8.3 Example 3: Multipurpose oven 1.25m×91.0m -- Additional information on sources -- Biscuit oven manufacturers -- Oven band manufacturers -- Oven burner manufacturers -- Heat flux technology -- 8 Oven construction: direct gas-fired ovens -- 8.1 Direct gas-fired baking chamber -- 8.1.1 Baking chamber construction -- 8.1.2 Conversion of gas-fired oven to electric -- 8.1.3 Materials -- 8.1.4 Dimensions -- 8.1.5 Expansion joints -- 8.1.6 Insulation -- 8.1.7 Oven return band covers -- 8.1.8 Explosion relief -- 8.1.9 Inspection doors -- 8.1.10 Cleanout doors -- 8.2 Extraction system -- 8.2.1 Fan specification -- 8.2.2 Extraction: oven end hood -- 8.3 Direct gas-fired oven: gas burner system -- 8.3.1 Gas train -- 8.3.2 Combustion air -- 8.3.3 Temperature control system -- 8.3.4 Flynn burners for direct gas-fired oven -- 8.3.5 Infrared metal fibre burners -- 8.3.6 Flynn infrared profile 7 distributor burner -- 8.4 Control panels -- 8.4.1 Main control panels -- 8.4.2 Control panel construction -- Further reading -- 9 Oven construction: indirect radiant ovens -- 9.1 Indirect radiant baking chamber -- 9.1.1 Baking chamber construction and dimensions -- 9.1.2 Expansion joints -- 9.1.3 Heater module -- 9.1.4 Radiant tubes -- 9.1.5 Return ducts.

9.1.6 Circulation fan -- 9.1.7 Extraction and turbulence -- 9.1.8 Heat exchanger flue (chimney) -- 9.1.9 Explosion relief -- 9.1.10 Insulation -- 9.1.11 Inspection doors -- 9.1.12 Cleanout doors -- 9.2 Indirect fired ovens: burners -- 9.2.1 Weishaupt burners -- 9.2.1.1 Technical description -- 9.2.1.2 Specification: Weishaupt burner WG30N/1-C ZM LN (for 1.25m wide indirect radiant oven) -- 9.2.2 Maxon burners -- 9.2.2.1 Specification for 1.2m wide indirect radiant oven -- 9.2.2.1.1 Maxon OVENPAK 515 gas/oil burner -- 9.2.2.1.2 Maxon gas pipe trains -- 9.2.2.1.3 Pilot gas train -- 9.2.2.1.4 Oil pipe train -- 9.2.2.1.5 Compressed air train -- Further reading -- 10 Heat recovery system -- 10.1 Heat recovery system -- 10.1.1 Calculations of hot air flow to the HRS zone -- Further reading -- 11 Oven construction: convection ovens -- 11.1 Direct and indirect convection systems -- 11.2 Baking chamber -- 11.2.1 Baking chamber construction -- 11.2.2 Convection plenums -- 11.2.3 Return air -- 11.2.4 Circulation fan -- 11.2.5 Heater module -- Further reading -- 12 Oven construction: electric ovens -- 12.1 Electric oven construction -- 12.2 Electrical elements -- 12.3 Conversion of direct gas-fired oven to electrically heated oven -- 12.4 Oven efficiency -- 12.5 Ovens with hot air circulation -- 12.5.1 Indirect radiant oven -- 12.5.2 Convection ovens -- 12.6 Control systems -- Further reading -- 13 Oven conveyor bands (belts) -- 13.1 Rolled wire-mesh bands (belts) -- 13.1.1 Z-type bands -- 13.1.2 Wire-mesh bands: skid bar supports -- 13.1.3 Wire-mesh bands: support rollers -- 13.1.4 Return band supports -- 13.1.5 Wire-mesh oven band cleaning -- 13.1.6 Wire-mesh oven band tracking -- 13.1.7 Joining wire-mesh bands -- 13.1.8 Dimensions of rolled wire-mesh belts -- 13.2 Compound balanced weave bands -- 13.2.1 Compound balanced weave band supports.

13.2.2 Band tracking for compound balanced weave bands.