Abstract
The chapter describes the energy required for baking short dough biscuits, semi-sweet biscuits and crackers, comparison is given for energy consumption and oven efficiency of several oven types based on independent tests. Calculations of energy consumption for baking the products and the heat loss from extraction of moist air from the baking chamber, loss from the return band, through the insulation and outer covers and at the oven delivery end are given.
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