Manual 2: Biscuit Doughs covers the manufacture of biscuit doughs, including the key elements in mixing and common problems encountered in production.
Features:
- types of mixer
- the mixing process
- metering ingredients and handling the dough after mixing
- dealing with dough consistency and quality problems
- handling interruptions in the production sequence
- guidance on the care, cleaning and maintenance of equipment
Contents
Introduction
- Vocational qualifications
Background to the biscuit industry
- What are biscuits?
- How are biscuits made?
- How a factory is arranged
- What your company required from the factory
- Ingredient storage areas
- Your contribution when working with ingredients
Hygiene and safety aspects
- Safety of food products
- Sources of contamination
- Safety of people
Problem Solving
- Process audit record
- Control philosophy
Types of biscuit dough
- Developed doughs
- Short doughs and batters
Types of dough mixer
- What is required of a mixer?
- Biscuit dough mixers
Mixing the dough
- Production control considerations
- Dough consistency
- Troubleshooting
Metering of ingredients into mixers
- Handling ingredients
- Ingredients that should be dispersed before miding commences
- Communication and recording changes
- Troubleshooting
Handling dough after mixing
- Removal from the mixer
- Standing the dough
- Removal of dough from the tub
- Troubleshooting
Care, maintenance and cleaning of machinery
- Care
- Cleaning of mixers
- Maintenance
Index
See all 6 manuals in this series
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