Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design. Thoroughly explores the engineering of baking, including details about biscuit baking equipment, oven specifications, installation, operation, and maintenance - Delivers a fully updated third edition that examines new technical developments in baking oven design, particularly for baking by infrared radiation, NIR, FIR, and dielectric heating - Provides details of best industry practices for safety, hygiene, and maintenance of ovens - Contains new content on filled cookies and snack cakes, 3D, and puzzle biscuit designs - Adds a new chapter on specifying and purchasing a new oven, including examples, comparison of quotations, and recommended contract details Examines the biscuit industry process, ingredients, and formulations, and the design, manufacture, installation, operation, and maintenance of baking ovens Biscuit Baking Technology, Third Edition , shares over 50 years of experience in the biscuit baking industry worldwide, being the most updated reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. The third edition is fully updated and brings the following contents as novelties: baking by infrared radiation, NIR, FIR and dielectric heating; adds new technical data and innovations from leading oven manufacturers; adds new content for products and baking process for cookies, filled cookies and snack cakes, 3D and puzzle biscuit design. The new edition also brings revised appendices. Written by an expert on the biscuit baking industry, the book is a complete manual guide that helps engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Iain graduated from the School of Industrial Design (Engineering) at Royal College of Art in London in 1965 and joined Baker Perkins Ltd. He was Industrial Design Engineer, working in the Technical Department on the design of new biscuit, bakery and candy processing. In 1990 Iain was appointed Regional Manager Asia Pacific for Baker Perkins and re-located to Indonesia and later to China. In 2000 Iain established his own company in Indonesia, PT Baker Pacific Mandiri. The company provided consultancy in the area of process technology and machinery for the biscuit, chocolate and candy industries, establishing a manufacturing capability for biscuit ovens and manufactured ovens in China, India and Indonesia. During recent years, Iain has provided training programs for technical staff in biscuit bakeries, both courses presented on site and also provision of presentation materials for in house programs. Iain is the author of three books published by Elsevier.