Biscuit, Cookie and Cracker Production

Process, Production and Packaging Equipment

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Biscuit, Cookie and Cracker Production by Iain Davidson, Elsevier Science
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Author: Iain Davidson ISBN: 9780128155806
Publisher: Elsevier Science Publication: July 10, 2018
Imprint: Academic Press Language: English
Author: Iain Davidson
ISBN: 9780128155806
Publisher: Elsevier Science
Publication: July 10, 2018
Imprint: Academic Press
Language: English

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic.

  • Covers the complete processed food production line, from raw materials to packaged product
  • Shows, in detail, the process, production and packaging equipment for biscuits, cookies and crackers
  • Provides an understanding of the development from a manual artisan process to a fully automated, high-volume production process
  • Brings more than 200 pictures of biscuits, cookies and crackers, along with machinery
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Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic.

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