By D. Manley (Auth.)

This series of manuals addresses key concerns similar to caliber, defense and reliability for these operating and coaching within the manufacture of biscuits, cookies and crackers. every one handbook offers a self-sufficient consultant to a key subject, filled with sensible suggestion on problem-solving and troubleshooting drawn from over 30 years within the industry.
Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o program of Jam o Marshmallow o Caramel o Troubleshooting Tips
This handbook describes what's fascinated with secondary techniques of biscuits-the strategies used to reinforce biscuits once they were baked

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Additional resources for Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 5: Secondary Processing in Biscuit Manufacturing

Example text

It is usually coloured and may be flavoured, although this is usually very mild. After application the coating is dried. The result is a hard glossy finish which greatly enhances the appearance if not also the eating qualities of the biscuit. 1 Methods of applying icing The drying process is slow so it is unusual to have biscuit icing as an in-line secondary process. A drying tunnel would have to be very long to accommodate even a short biscuit oven. The exception is where the amount of icing applied is very small.

Is there too much chocolate, if so, slow the cooling tunnel, make a weight adjustment at the enrober and return the cooling tunnel conveyor to the correct speed when the biscuit weight is correct. The chocolate was not being cooled enough - check the positioning of the biscuits on the cooling conveyor. If they are too closely placed this could be causing a product overload in the cooler. Check the throughput speed at the enrober against the standard and the speed of the cooling tunnel conveyor - check the temperatures in the cooling tunnel, if they are too high reduce the throughput speed and then try to get the cooler temperatures correct - the chocolate may be undertempered and the crystallisation is too slow during cooling.

If the biscuit is too big it will not fit into the mould! De-moulding of the cooled product is a critical stage. If the demoulding is imperfect the automatic operation of the plant is impaired. Release from the moulds is achieved because well tempered chocolate contracts on cooling. This contraction is a little less than 2% under ideal conditions. Points to watch in order to achieve good mould release are: 1 the moulds should be clean and free from oxidation, condensed moisture and scratches, 2 the moulds should be at chocolate temperature or slightly lower when filled.

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