Biscuit, Cookie and Cracker Production, Second Edition 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, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving. Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company. – Describes the process and equipment needed for cookie and biscuit making- Includes protocols for baking, potential issues, and how to resolve them- Covers ingredients, dough mixing, dough forming, lamination, baking, and packaging- Explores reducing gas consumption with a heat recovery system- Provides practical information for applications, including protocols, equipment, and case studies
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