Home Baking • Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 3: by D. Manley (Auth.)

Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 3: by D. Manley (Auth.)

By D. Manley (Auth.)

This series of manuals addresses key concerns corresponding to caliber, security and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. every one handbook presents a self-sufficient advisor to a key subject, choked with sensible suggestion on problem-solving and troubleshooting drawn from over 30 years within the industry.

The Biscuit, Cookie and Cracker production Manuals might be necessary to managers and engineers desirous about processing confectionery and baked items, in addition to designers of equipment and creation lines.


Sheeting o Gauging o slicing o Laminating o Rotary Moulding o Extruding o cord slicing o Depositing o Troubleshooting Tips
This handbook describes what's interested in forming dough items from combined dough

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Extra info for Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 3: Biscuit Dough Piece Forming

Sample text

If the stop has been prolonged and the condition of the dough has deteriorated, upon restarting, before engaging the cutter, send all the old or dry dough into a tub rather than back to the sheeter. Only when the plant is running well should the cutter be reengaged and the cutter scrap returned to the sheeter. Inform the baker that production has recommenced. Write down the time of restart, the duration of the stop and the reason for it. 1 Dough handling and sheeting 1 Dough sheet is not complete from the sheeter.

12 and 13). The first cutting roll dockers the dough, prints any surface pattern or type and thereby pins the dough onto the cutting web. The second roll is engraved with only the outline of the biscuit and cuts out the piece leaving a network of scrap (which has not been pinned down) similar to the reciprocating type of cutter. There is a facility for adjusting the rotational position of one roll relative to the other so that correct synchronisation between pattern and outline cut is possible.

Start the cracker dust machine, if appropriate, and check that it is delivering the correct amount of filling dust. After the cutter scrap has reached the sheeter make periodic checks on the feeds to the gauge rolls and the placement of the laps. 2 Shut down At the end of production: Stop the laminator when all the dough has run through. Clean the sheeter rolls. Empty the cracker dust distributor. A laminated biscuits mechanism chart is shown in Fig. 24. See Manual 4, Baking and cooling of biscuits, for more information on baking.

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