By Duncan Manley
This series of manuals addresses key concerns comparable to caliber, defense and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. each one handbook offers a self-sufficient advisor to a key subject, packed with useful suggestion on problem-solving and troubleshooting drawn from over 30 years within the industry.What occurs in a Baking Oven o varieties of Ovens o Post-Oven procedures o Cooling o dealing with o Troubleshooting TipsThis handbook describes what's concerned with baking and cooling biscuits from dough items which were put on the oven band.
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Extra resources for Biscuit, Cookies, and Cracker Manufacturing, Manual 4 Baking and Cooling (Biscuit, Cookie and Cracker Manufacturing Manuals)
If the biscuit structure is very open, migration of moisture to the surface is slower and a local increase in surface temperature and therefore coloration can more easily be achieved. Thus well sprung puff dough will colour more easily than a dense puff structure. An excess of alkali, usually resulting from too much sodium bicarbonate in the recipe, will cause a general yellowish colour throughout the biscuit structure. This is unattractive in products where there is no other coloration present.
3 mm in thickness and weigh about 9 kg per square metre. Perforated steel bands, with holes of varying diameter, are available and these give the strength and durability of steel bands but with improved ventilation of the product base. They are expensive. There are various wire bands ranging from the light square mesh types (such as 5 x 5, etc. 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 19 kg per square metre.
In some cases the oven will stop automatically when the temperature is low enough - Stop the oven band, extraction fans and turn off the power at the control panel. 1 What happens in a baking oven Baking is an important process but is very complex and difficult to understand and describe. The design of an oven is principally a matter of heat transfer and its control. For the baker what happens is a matter of temperature and turbulence at specific stages. Heat and temperature are not the same and should not be confused.