By D. Manley (Auth.)
This series of manuals addresses key matters corresponding to caliber, protection 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, packed with useful recommendation on problem-solving and troubleshooting drawn from over 30 years within the industry.
What occurs in a Baking Oven o sorts of Ovens o Post-Oven methods o Cooling o dealing with o Troubleshooting Tips
This guide describes what's fascinated by baking and cooling biscuits from dough items which were put on the oven band
Read 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
If the surface is heated too quickly, not only does it make it more difficult to dry the centre but colour changes occur prematurely. If a high heat continues, coloration will be excessive before the centre is dry. Thus baking is a matter of finding the best conditions of heat and time to allow structure development, surface coloration and drying of the centre. Thicker biscuits need longer bake times at lower temperatures to achieve this drying. Thin and small biscuits can be baked faster at higher temperatures.
The closer the drier is to the oven mouth the better,. as the hotter the biscuits are as they go into the drier the more effective is the heating from the dielectric field. 3 Oil spraying In an alternative process, biscuits leaving the oven band pass into an oil coating unit. For many savoury cracker biscuits, and also some other types, a dressing of oil is given while the biscuits are still hot. Immediately after the biscuits are taken from the oven band they are passed through a unit where they are sprayed with warm vegetable oil.
I n this way moisture gradients which may persist after baking and which could result in checking, are reduced significantly. Conventional baking ovens are inefficient in removing the last traces of moisture from biscuits. They are much better for developing structure and for colouring the dough pieces. Using an electronic drier allows biscuits to leave the oven much wetter than usual so that the baking time can be reduced and production from the oven increased. It is claimed that by using post-oven dielectric drying it is possible to increase the output of a conventional oven by up to 33% although this is a rather optimistic claim.