The Technology of Wafers and Waffles II

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  • Publisher : Academic Press
  • Release : 19 December 2018
  • ISBN : 0128094370
  • Page : 437 pages
  • Rating : 4.5/5 from 103 voters

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The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content. Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order. Brings a selection of recipes for different types of wafers, waffles, and fillings, along with information on relevant patents and literature Includes a chapter on recipe calculations for wafer and waffle batters, doughs and fillings, along with a glossary of terms in wafer and waffle science and technology Explores recipe calculation for estimating cost and final composition in main nutrients for wafers and waffles Provides tables that help keep nutrient targets during new product development processes

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The Technology of Wafers and Waffles II

The Technology of Wafers and Waffles II
  • Author : Karl F. Tiefenbacher
  • Publisher : Academic Press
  • Release Date : 2018-12-19
  • ISBN : 0128094370
GET THIS BOOKThe Technology of Wafers and Waffles II

The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe

The Technology of Wafers and Waffles I

The Technology of Wafers and Waffles I
  • Author : Karl F. Tiefenbacher
  • Publisher : Academic Press
  • Release Date : 2017-05-16
  • ISBN : 9780128114520
GET THIS BOOKThe Technology of Wafers and Waffles I

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

The Technology of Wafers and Waffles II

The Technology of Wafers and Waffles II
  • Author : Karl F. Tiefenbacher
  • Publisher : Academic Press
  • Release Date : 2018-11-30
  • ISBN : 9780128119723
GET THIS BOOKThe Technology of Wafers and Waffles II

The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe

Advances in Baking Technology

Advances in Baking Technology
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  • Publisher : Springer
  • Release Date : 2013-12-11
  • ISBN : 9781489972569
GET THIS BOOKAdvances in Baking Technology

The Technology of Wafers and Waffles

The Technology of Wafers and Waffles
  • Author : Karl F. Tiefenbacher
  • Publisher : Unknown
  • Release Date : 2019
  • ISBN : LCCN:2020275621
GET THIS BOOKThe Technology of Wafers and Waffles

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  • Publisher : John Wiley & Sons
  • Release Date : 2004-04-06
  • ISBN : 9780471464273
GET THIS BOOKProfessional Baking

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan

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  • Publisher : New Society Publishers
  • Release Date : 2004-09-01
  • ISBN : 9781550923377
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If the US continues with its current policies, the next decades will be marked by war, economic collapse, and environmental catastrophe. Resource depletion and population pressures are about to catch up with us, and no one is prepared. The political elites, especially in the US, are incapable of dealing with the situation and have in mind a punishing game of “Last One Standing.” The alternative is “Powerdown,” a strategy that will require tremendous effort and economic sacrifice in order to

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  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release Date : 2009-07-28
  • ISBN : 143980821X
GET THIS BOOKFood Processing Technology

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum

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  • Author : Saul Bellow
  • Publisher : Odyssey Editions
  • Release Date : 2016-05-03
  • ISBN : 9781623730338
GET THIS BOOKIt All Adds Up

In this collection of more than thirty essays, published in The New York Times, Esquire and The New Republic, the vast range of Saul Bellow’s nonfiction is made abundantly clear. In Bellow’s capable hands, a single essay can range fluidly across topics as various as the talents of President Roosevelt, the economic narrative of Jay Gatsby, and childhood adventures in Chicago. In this rich mix of literary, political, and personal musings, Bellow is able to explore subjects as

Manley’s Technology of Biscuits, Crackers and Cookies

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  • Author : Duncan Manley
  • Publisher : Elsevier
  • Release Date : 2011-09-28
  • ISBN : 9780857093646
GET THIS BOOKManley’s Technology of Biscuits, Crackers and Cookies

Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert

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  • Author : G. Owens
  • Publisher : Elsevier
  • Release Date : 2001-03-20
  • ISBN : 9781855736283
GET THIS BOOKCereals Processing Technology

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector

Eurostat-OECD Methodological Manual on Purchasing Power Parities (2012 Edition)

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  • Author : OECD,Eurostat
  • Publisher : OECD Publishing
  • Release Date : 2012-11-30
  • ISBN : 9789264189232
GET THIS BOOKEurostat-OECD Methodological Manual on Purchasing Power Parities (2012 Edition)

This manual gives a complete, detailed and up-to-date description of the Eurostat-OECD PPP Programme, including its organisation, the various surveys carried out by participating countries and the ways PPPs are calculated and disseminated. It also provides guidance on the use of PPPs.

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  • Publisher : John Wiley & Sons
  • Release Date : 2009-09-08
  • ISBN : 1444316214
GET THIS BOOKGluten-Free Food Science and Technology

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of

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  • Publisher : Signal
  • Release Date : 2013-02-26
  • ISBN : 9780771057090
GET THIS BOOKSalt Sugar Fat

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that

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  • Publisher : Houghton Mifflin Harcourt
  • Release Date : 2008
  • ISBN : 0618683356
GET THIS BOOKBeautiful Boy

The story of one teenager's descent into methamphetamine addiction is told from his father's point of view, describing how a varsity athlete and honor student became addicted to the dangerous drug and its impact on his family.