Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs, Volume 1
This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.
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Hygiene and safety aspects
Types of dough mixer
Mixing the dough
Metering of ingredients into mixers
Care maintenance and cleaning of machinery
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Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs
Limited preview - 1998
adjustments baking plant batch mixers beaters become biscuit dough bulk handling system changes clean completely containers continuous mixers cool cracker doughs cream detergent developed doughs dirt discharge dispersed dough consistency dough level dough mixing dough piece forming dough stands dough temperature efficiency emulsifier emulsion ensure enzyme equipment fault fermentation floor flour food factory formulation high speed mixers horizontal high speed hydrated ingredient metering ingredients or dough involved kneading liquid loss in weight machinery machines manual material mixed dough mixer bowl mixing action mixing department mixing operator mixing programme mixing sequence needed normally oven packaging plasticised previous dough Problem solving process control production areas production plants proteinase quantity recipe record relatively remix satisfactory scrap dough semi-sweet shafts short doughs small ingredients sodium metabisulphite soft specified stage of mixing standing period sugar thixotropy Troubleshooting tips type of dough Typically usually vertical water level weigh hopper weigher yeast