Difference between revisions of "Cooking & boiling in bread , biscuits and cakes"
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Revision as of 13:39, 8 August 2014
Back to EFFICIENCY FINDER OF FOOD INDUSTRY
COOKING IN BAKERIES
- Description
Cooking is also a integral part of Baking.Cooking is heat processing technique applied to foodstuffs to alter the texture, colour and moisture content of the food, or to facilitate other later processes (BAT in the Food, Drink and Milk Industries, June 2005).
The main type of ovens use din baking are rotating type, revolving type, convection type, rack type, Integration lifter type. Indirect ovens have better combustion efficiency.Significant savings can be made on flue gas heatlosses by setting up burners for good energy efficiency and reducign excess air levels.Proper electrification of the oven and oven heat recovery measures are of prime importanace.
- Applications
It is used in all Information about bread, biscuits & cakes production
- Example flowsheet
- Typical parameters of the process
