{"product_id":"biscuit-baking-technology-9780323999236","title":"Biscuit Baking Technology","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e1. 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","brand":"Elsevier Science","offers":[{"title":"Default Title","offer_id":51017798517079,"sku":"9780323999236","price":139.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780323999236.jpg?v=1750774708","url":"https:\/\/bookcurl.com\/products\/biscuit-baking-technology-9780323999236","provider":"Book Curl","version":"1.0","type":"link"}