Baking food processing machinery

Author: Zhang Guozhi
Publisher:
Publish Date: 2006-03-01
Features: This book is a part of the "Food Processing Machinery Series." It primarily introduces the selection, determination, performance, and operational methods of baking food processing machinery. The content is divided into two parts. The first part covers the forming equipment, determination, and operational methods for cookies, bread, and pastry-type foods. The second part discusses the types, mechanisms, operational methods, and production capacity calculations of general baking machinery. In addition to introducing the basic performance of baking food processing machinery, this book also provides information on the production capacity and parameters of different equipment, making it highly practical and operational. The book is suitable for food engineering technicians, food production and management personnel, researchers, and food engineering design personnel in food enterprises. The content includes: Overview of cookies and pastry-type foods, roller presses and stacking machinery, cookie processing machinery, and pastry-type forming and processing machinery, etc.