Iain Davidson

Biscuit Baking Technology, Second Edition, is a 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. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance; The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated; Provides details of best industry practice for safety, hygiene and maintenance of ovens; Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings; Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits.

Processing and Engineering Manual

Biscuit Baking Technology

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

April Nowell

Stone tools are the most durable and common type of archaeological remain and one of the most important sources of information about behaviors of early hominins. Stone Tools and the Evolution of Human Cognition develops methods for examining questions of cognition, demonstrating the progression of mental capabilities from early hominins to modern humans through the archaeological record. Dating as far back as 2.5-2.7 million years ago, stone tools were used in cutting up animals, woodworking, and preparing vegetable matter. Today, lithic remains give archaeologists insight into the forethought, planning, and enhanced working memory of our early ancestors. Contributors focus on multiple ways in which archaeologists can investigate the relationship between tools and the evolving human mind-including joint attention, pattern recognition, memory usage, and the emergence of language. Offering a wide range of approaches and diversity of place and time, the chapters address issues such as skill, social learning, technique, language, and cognition based on lithic technology. Stone Tools and the Evolution of Human Cognition will be of interest to Paleolithic archaeologists and paleoanthropologists interested in stone tool technology and cognitive evolution.

Stone Tools and the Evolution of Human Cognition

Biscuit Baking Technology, Second Edition, is a 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. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated Provides details of best industry practice for safety, hygiene and maintenance of ovens Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

Andrew Piper

Alan Atkinson

JS Ryan

High Lean Country captures the rich history and haunting character of the New England region of northern New South Wales. The authors explore how memory - of land, of family, of patterns of life on the other side of the world - has influenced the identity of New England. They also consider how the high country itself has shaped its people and their sense of regional uniqueness. In doing so, this book sets a new direction for understanding Australia as a whole. Weaving together the histories of human settlement, economic, social and cultural development, as well as interactions with the environment, High Lean Country shows how colonial settlers strived for decades to literally create a new England. It traces the story of the graduates of Oxford and Cambridge who turned their hands to sheep husbandry and developed a squattocracy, the establishment of schools and other institutions, and the cultivation of traditional arts. It also examines the early colonial bushranging period, and a history of not always friendly relations between white settlers and the local Aboriginal population. A project of the Heritage Futures Research Centre at the University of New England, High Lean Country is a fascinating study of this distinctive Australian high country.

Land, people and memory in New England

High Lean Country

Mike Morwood

Ian Metcalfe

Jeremy M.B. Smith

This multidisciplinary book focuses on the relationships and interactions between palaeobiogeography, biogeography, dispersal, vicariance, migrations and evolution of organisms in the SE Asia-Australasian region. The book investigates biogeographic links between SE Asia and Australasia which go back more than 500 million years. It also focuses on the links between geological evolution and biological migrations and evolution in the region. It was in the SE Asian region that Alfred Russell Wallace established his biogeographic line, now known as Wallace's Line, which was the beginning of biogeography. Wallace also independently developed his theory of evolution based on his work in this area.;The book brings together, for the first time, geologists, palaeontologists, zoologists, botanists, entomologists, evolutionary biologists and archaeologists, in the one volume, to relate the region's geological past to its present biological peculiarities. The book is organized into six sections. Section 1 Paleobiogeographic Background provides overviews of the geological and tectonic evolution of SE Asia-Australasia, and changing patterns of land and sea for the last 540 million years. Section 2 Palaeozoic and Mesozoic Geology and Biogeography discusses Palaeozoic and Mesozoic biogeography of conodonts, brachiopods, plants, dinosaurs and radiolarians and the recognition of ancient biogeographic boundaries or Wallace Lines in the region. Section 3 Wallace's Line focuses on the biogeographic boundary established by Wallace, including the history of its establishment, its significance to biogeography in general and its applicability in the context of modern biogeography.;Section 4 Plant biogeography and evolution includes discussion on primitive angiosperms, the diaspora of the southern rushes, and environmental, climatic and evolutionary implications of plants and palynomorphs in the region. The biogeography and migration of insects, butterflies, birds, rodents and other non-primate mammals is discussed in section 5, Non Primates. The final section 6 Primates focuses on the biogeographic radiation, migration and evolution of primates and includes papers on the occurrence and migration of early hominids and the requirements for human colonization of Australia.

Faunal and Floral Migration and Evolution in SE Asia-Australasia

Glyn Sykes

Biscuit, Cookie and Cracker Process and Recipes is a practical reference that brings a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed and tailored to markets in Europe, Asia, Australia, North America and South America. Beginning with the explanation of technical process and formulations, the book provides extensive images and easy-access guidelines for readers to dip their toes into making accessible and marketable biscuits, cookies and crackers. All the process details, formulations, technical information are based on the notes of Glyn Sykes, who has the wide technical experience and knowledge of the biscuit baking industry. Compiled by Sykes' family and revised by Iain Davison, this book is a valuable reference for professionals in the biscuit baking industry and students in the food technology field. Includes more than 200 tables and images to showcases the process of making crackers, semi-sweet biscuits, short dough biscuits and cookies Presents practical and marketable recipes which could be adapted to special ingredients and commonly used equipment Provides deep insights from experienced experts, showing where to start

Biscuit, Cookie and Cracker Process and Recipes

Dating back to at least 50,000 years ago, rock art is one of the oldest forms of human symbolic expression. Geographically, it spans all the continents on Earth. Scenes are common in some rock art, and recent work suggests that there are some hints of expression that looks like some of the conventions of western scenic art. In this unique volume examining the nature of scenes in rock art, researchers examine what defines a scene, what are the necessary elements of a scene, and what can the evolutionary history tell us about storytelling, sequential memory, and cognitive evolution among ancient and living cultures?

Global Perspectives on Scenes in Rock Art

Making Scenes

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Covers the complete processed food production line, from raw materials to packaged product Shows, in detail, the process, production and packaging equipment for biscuits, cookies and crackers Provides an understanding of the development from a manual artisan process to a fully automated, high-volume production process Brings more than 200 pictures of biscuits, cookies and crackers, along with machinery

Iain Davidson

About

Books

Join the club