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

























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POSITION
ZONE1
ZONE2
ZONE3
ZONE4
ZONE5
TOP/BOTTOM

TEMP
         
DAMPER
POSITION
%
         
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