Abstract
In this chapter, we consider the optimum oven specifications for each category of biscuits: crackers, hard sweet biscuits, short doughs and cookies. Different types of baking chamber can be combined in hybrid or combination ovens to give the ideal heat transfer during the baking process. For example, direct gas-fired zones followed by convection or indirect radiant. Each product has an ideal baking profile which defines the temperature at each stage of the baking process to achieve good structure, moisture content and colour. The specification of the oven zones, their heat transfer mode and their lengths are designed to achieve the required baking profile.
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