By D. Manley (Auth.)
This series of manuals addresses key matters similar to caliber, security and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. every one guide offers a self-sufficient advisor to a key subject, jam-packed with sensible suggestion on problem-solving and troubleshooting drawn from over 30 years within the industry.
The Biscuit, Cookie and Cracker production Manuals can be important to managers and engineers fascinated about processing confectionery and baked items, in addition to designers of equipment and construction lines.
Sheeting o Gauging o slicing o Laminating o Rotary Moulding o Extruding o cord slicing o Depositing o Troubleshooting Tips
This guide describes what's concerned with forming dough items from combined dough
Read Online or Download Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 3: Biscuit Dough Piece Forming PDF
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Extra resources for Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 3: Biscuit Dough Piece Forming
This, in effect, will mean checking the baked biscuit weight. 1 Dough pieces are sticking to the ejector plate/embossing plate. 3 point 2) - check that the cutter is clean and the edges of the cutting rim are not damaged 2 There is difficulty in getting enough cut pressure to release the dough pieces from the surrounding scrap network. - placing a piece of web under the cutting web at the point where the cutting takes place may give a little more resilience to the cutting web allowing better cutting.
2 Cutting Older biscuit plants always employed reciprocating cutting machines. These use heavy block cutters which stamp out one or more rows of pieces at a time. The equipment needs to be strong and incorporates a swinging mechanism so that the dough sheet travels at constant speed and the cutter drops, moves with the dough, then rises and swings back before dropping again. Adjustment is provided to allow heavy or lighter cutting as the block falls. If the cut is too heavy there will be more damage to the cutting web, reducing its useful life.
2 Types of laminator Having outlined the reasons for laminating, let us now consider the various types of automatic laminator. The following types can be identified: 1 Vertical with continuous lapper and one sheeter (see Fig. 17). This usually is composed of a three roll sheeter with cutter scrap incorporation, two or three gauge rolls, cracker dust spreader on part of the sheet and a zig-zag lapper (see Fig. 18) capable of building u p about 10 or 12 layers. The advantage of this type of laminator is the continuous smooth action of most parts, but the disadvantages are: (a) There are stresses introduced in the laminated dough at the edges due to folds.