By D. Manley (Auth.)
This series of manuals addresses key concerns corresponding to caliber, safeguard and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. each one guide offers a self-sufficient advisor to a key subject, filled with sensible 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 approaches o Cooling o dealing with o Troubleshooting Tips
This guide describes what's concerned with 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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Additional info for Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 4: Baking and Cooling of Biscuits
The record charts should allow the baker to note the actual measurements that are made, but not require the baker to divide by 4,5 or the number of biscuits that were taken. From the record chart it will be possible to see immediately whether the biscuit is within specification and if it is not whether some action should be taken. The inner action limits require immediate re-sampling and action if this second measurement is also outside the limit. The outer action limits require immediate action as the process is certainly out of control.
The film of grease should be absolutely minimal and even. Even then an unacceptable spread of the product may occur as the sugars melt or dissolve as they are heated. This can be limited by an additional dressing of flour or starch on top of the oil film before the dough pieces are deposited. Mixtures of oil and a cereal may prove easier to apply than each separately. Proprietary blends of specially formulated release materials are available but their application is always critical. The inclusion of hydrocarbon (mineral) oils is strictly controlled in food applications.
The optimum ‘humidity’ level within the oven is still uncertain but there is evidence that high humidities impair biscuit development. During baking, the laminations lift apart irregularly and this is how blisters may form on the biscuit surfaces. The mechanism of this lift is principally as a result of the discontinuity formed between thin sheets of dough (the laminations) by the cracker dust filling, or by skinning caused by flour, or by the dough drying out. The lenticular cavities which are formed initially expand as the air warms, but the greatest expansion results as the water vapour pressure rises when the dough piece temperature reaches 60°C and more.