Energy consumption in the traditional bakery sector: observations and improvements in Dominica
By: Siemers, Werner
Publisher: Bridgetown ; June 1987Description: ill., tbls; 33 pSubject(s): DOMINICA | ENERGY | ENERGY CONSUMPTION | BAKING | FOOD TECHNOLOGYSummary: The report examines the present technologies in use in the area of baking. Gives description of the chimneyless beehive oven, the chemney beehive oven and the pipe (and) includes some statistics data on these ovens in named areas. The three (3) baking systems are compared on the basis of baking temperature, specifc wood consumption, oven load factor, oven load efficiency and fuel gas analysis. The impact of baking in Dominica is discussed briefly and possible improvements in baking technology are given. Suggestions are forwarded on baking area and three alternatives for modificating existing baking systems are given.| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Grey Literature | National Documentation Centre Dominican Collection | 00163-DM (Browse shelf) | Available | 451 |
Qt. Library has two (2) copies
The report examines the present technologies in use in the area of baking. Gives description of the chimneyless beehive oven, the chemney beehive oven and the pipe (and) includes some statistics data on these ovens in named areas. The three (3) baking systems are compared on the basis of baking temperature, specifc wood consumption, oven load factor, oven load efficiency and fuel gas analysis. The impact of baking in Dominica is discussed briefly and possible improvements in baking technology are given. Suggestions are forwarded on baking area and three alternatives for modificating existing baking systems are given.
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