年产万吨饼干厂工艺设计论文(国外英文资料).docVIP

年产万吨饼干厂工艺设计论文(国外英文资料) The design of the annual ton biscuit factory Name: Student number: Professional: directory The first word......... 2) for the selection of the site,...... The general plane design... 4 product plan: class system, working day, daily output, class yield, and make plan map......... 5 process processes... The main equipment selection chart... The pilot design...... The main shop process is... As a simple matter of calculation......... 10 make simple benefits and cost calculations... One, foreword The biscuit refers to the bread that has been baked twice, also the dry bread that has been made by the crew since the middle ages in Europe. The main ingredient of the biscuit is wheat flour, and then add sugar, starch, grease, milk, egg, essence, and bentonite. The raw and supplementary materials by mixer made into dough, then through rolling mill rolling into, machine pressed into cake billet, finally the oven roasted, after cooling becomes a degeneration and delicious biscuits. The cookie category varies according to the recipe and production process, and the cookie can be divided into two categories: malleable biscuits and crispy biscuits According to the manufacturing process, the biscuit is divided into crispy cookies, malleable biscuits, soda crackers, semi-fermented biscuits, wafer crackers, crackers, cookies, etc. The biscuit is rich in nutrition, the taste is loose, the flavor is varied, the appearance is beautiful, easy to carry, the characteristic that is resistant to storage is popular with people. The water content is low, the shelf life is longer. The variety of biscuits is moving in the direction of leisure and functional foods. In recent years, Chinas biscuit market spread, in addition to the introduction of a number of foreign production equipment and production lines, domestic replica of a batch of production line, also lays the foundation for biscuit quality improving, but the market competition is increasingly fierce. In the future, w