Difference between revisions of "Cooking & boiling in bread , biscuits and cakes"
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| − | + | '''COOKING IN BAKERIES''' | |
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| + | == Description: == | ||
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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). | 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). | ||
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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. | 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: == | |
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It is used in all [[Information about bread, biscuits & cakes production|Information about bread, biscuits & cakes production]] | It is used in all [[Information about bread, biscuits & cakes production|Information about bread, biscuits & cakes production]] | ||
| − | + | == Flowsheet: == | |
[[Image:Baking_CD.png]] | [[Image:Baking_CD.png]] | ||
| − | + | == Typical parameters of the process == | |
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[[Image:Baking_Cooking.png]] | [[Image:Baking_Cooking.png]] | ||
Latest revision as of 15:47, 26 August 2014
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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
Flowsheet:
Typical parameters of the process
