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Baking
Wet dough pieces of desired weight and shape are then passed on to oven band through
swivel panner web .Ovens are of different types classified into following categories .
a. type of heating b. type of fuel c. type of design d. width of oven band
e. Number of zones .
Heat is transferred to biscuit on band through all the three ways of heat transfer ie
conduction , convection , radiation .
Following are the chemical and physical changes which occurs in oven ,When dough piece
is passed on to oven .
Physical changes .
1. Formation of crust 2. Melting of fat 3.gas expansion in dough piece due to co2
expansion at higher temperatures . 4. Water converted into steam .
Escape of gases and steam would result in collapse of biscuit structure , Hence these are
passed on to different zones with gradual increase or decrease of temperature .zones are
classified as
1. Heating zone
2. Baking zones
3.Coloring zones
Chemical changes
1. Gas formation 2. starch gelatization 3. Protein changes 4. caramelisaion of sugar
5. Dexterisation
COOLING
Cooling process is as important than any other process , When biscuit comes out with
oven the temperatures of biscuit are around 70-95deg c, These biscuit can be cooled by
letting it travel for distance of 1.5 times of baking time . so if you have a oven of 200 ft
then cooling conveyor length would be approx 300 - 350 . In some places forced cooling is
also done due to space constrain or for special features .Cooling brings temperatures to
room temperature for handling of biscuit for packing
chart for oven
Wet dough pieces of desired weight and shape are then passed on to oven band through
swivel panner web .Ovens are of different types classified into following categories .
a. type of heating b. type of fuel c. type of design d. width of oven band
e. Number of zones .
Heat is transferred to biscuit on band through all the three ways of heat transfer ie
conduction , convection , radiation .
Following are the chemical and physical changes which occurs in oven ,When dough piece
is passed on to oven .
Physical changes .
1. Formation of crust 2. Melting of fat 3.gas expansion in dough piece due to co2
expansion at higher temperatures . 4. Water converted into steam .
Escape of gases and steam would result in collapse of biscuit structure , Hence these are
passed on to different zones with gradual increase or decrease of temperature .zones are
classified as
1. Heating zone
2. Baking zones
3.Coloring zones
Chemical changes
1. Gas formation 2. starch gelatization 3. Protein changes 4. caramelisaion of sugar
5. Dexterisation
COOLING
Cooling process is as important than any other process , When biscuit comes out with
oven the temperatures of biscuit are around 70-95deg c, These biscuit can be cooled by
letting it travel for distance of 1.5 times of baking time . so if you have a oven of 200 ft
then cooling conveyor length would be approx 300 - 350 . In some places forced cooling is
also done due to space constrain or for special features .Cooling brings temperatures to
room temperature for handling of biscuit for packing
chart for oven
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