Biscuit Baking Technology

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.

1. The biscuits 2. Baking process 3. Biscuit design and output 4. Heat transfer 5. Oven designs 6. Oven specifications: Hybrid ovens 7. Oven construction: Direct gas fired ovens 8. Oven construction: Indirect fired ovens 9. Local oven manufacture 10. Heat recovery system 11. Oven conveyor bands 12. Oven conveyor design 13. Process control systems 14. Oven safety monitoring and alarm 15. Oven operation: Direct gas fired oven 16. Oven operation: Indirect radiant oven 17. Oven operation: Convection oven 18. Oven efficiency 19. Oven inspection and audit

Appendix 1. Ingredients for biscuits 2. Oven maintenance 3. Purchasing an oven  4. Oven manufacturers  5. Oven band manufacturers