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Outline of Biscuit Technology

出版	Independently Published, 2012-08-23
主題	Education / Professional Development
ISBN	19768611959781976861192
URL	http://books.google.com.hk/books?id=OJJitAEACAAJ&hl=&source=gbs_api

註釋This Indian biscuit industry has made rapid progresses since independence. A large number of modern biscuit manufacturing plants have been established since then.There are specialised books and monographs on ingredients using in biscuit making , mixing ,. Rotary, oven profile and packaging system etc.The book has been mainly designed to serve as a text and reference book for students and other engaged in food technology for specialized in biscuit manufacturing practices.The author wishes to share his experience and knowledge of biscuit manufacturing with his readers that he has acquired during the past 6 years. The book is written as biscuit technology for the welfare of students and industry alike.The book has been divided into 21 topics. Such as Introduction of biscuits industry, Biscuits making ingredient and Role of various ingredient and its quality testing, Quality analysis of biscuits,Full process of biscuits making, Mesh size and filter, Parameter specification ,Critical control point in biscuits manufacturing, Use of magnet and metal detector, Strength of some common acids, Standard solution, Preparation of common indicator, Various chemical Grades used in biscuits making, Compression of Parle, Britannia, PFA , ISI standards, The reasons of extra water use in mixing, mixing of raw material and process making of cream, Function of rotary and its mechanism, Function of oven, Standard of various packaging materials, Total productive maintenance, Overall equipment effectiveness, Overview of GMP, HACCP, GHP and PRP, Some Key Point use in Biscuits Industry.