The Technology of Wafers and Waffles I

Book The Technology of Wafers and Waffles I Cover

Download or read online The Technology of Wafers and Waffles I PDF book by Karl F. Tiefenbacher in ePUB, PDF or Kindle eBooks. Published by Academic Press in 16 May 2017 the book become immediate popular and critical acclaim in Technology & Engineering books with total hardcover page 712. Click Download Book button to get book file. Read some info about this book below.

  • Author : Karl F. Tiefenbacher
  • Publisher : Academic Press
  • Release : 16 May 2017
  • ISBN : 9780128114520
  • Page : 712 pages
  • Language : English
  • Total View : 4964 Views
  • File Size : 49,5 Mb

The Technology of Wafers and Waffles I Book PDF summary

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles. Serves as a complete reference book on wafer and waffle technology and manufacturing, the first of its kind Covers specific ingredient technology such as water quality, wheat flour, starches, dextrins, oils and fats for wafer and waffles Explores wafer and waffle product types, development, ingredients, manufacturing and quality assurance Explains the scientific background of wafer and waffle baking Informs both artisan and industrial bakers about many related areas of bakery product manufacturing

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DOWNLOAD BOOKThe Technology of Wafers and Waffles I

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