The Technology of Wafers and Waffles I
Academic Press Inc (Verlag)
978-0-12-809438-9 (ISBN)
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.
Karl F. Tiefenbacher was Head of the Franz Haas Bakery Technology Centre for 26 years and spent 14 years in Research and Development in the food industry. He has handled more than 300 troubleshooting tasks in Bakery Technology worldwide and provides recipe consulting and development for many companies across the globe. He has conducted trainings in wafer, waffle, and biscuit technology for operators, technologists, and owners, and has given assistance in equipment selection and commissioning.
1. Introduction2. Technology of Main Ingredients--Water and Flours3. Technology of Main Ingredients--Sweeteners and Lipids4. Technology of Minor Ingredients for Wafers and Waffles5. Adjuncts--Filling Creams, Inclusions, Cacao and Chocolate6. Wafer Sheets: Technology and Products7. Technology of Other Crisp Wafers8. After Bake Technology of Crisp Wafers and of Waffles9. Waffles: An Overview in Technology
| Erscheinungsdatum | 01.06.2017 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 1470 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-12-809438-9 / 0128094389 |
| ISBN-13 | 978-0-12-809438-9 / 9780128094389 |
| Zustand | Neuware |
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