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The Technology Of Wafers And Waffles

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The Technology of Wafers and Waffles I

The Technology of Wafers and Waffles I Book
Author : Karl F. Tiefenbacher
Publisher : Academic Press
Release : 2017-05-16
ISBN : 0128114525
Language : En, Es, Fr & De

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Book Description :

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

The Technology of Wafers and Waffles II

The Technology of Wafers and Waffles II Book
Author : Karl F. Tiefenbacher
Publisher : Academic Press
Release : 2018-12-19
ISBN : 9780128094372
Language : En, Es, Fr & De

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Book Description :

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

The Technology of Wafers and Waffles II

The Technology of Wafers and Waffles II Book
Author : Karl F. Tiefenbacher
Publisher : Academic Press
Release : 2018-11-30
ISBN : 0128119721
Language : En, Es, Fr & De

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Book Description :

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

Advances in Baking Technology

Advances in Baking Technology Book
Author : B. S. KAMEL AND C. E. STAUFFER
Publisher : Springer
Release : 2013-12-11
ISBN : 1489972560
Language : En, Es, Fr & De

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Book Description :

Download Advances in Baking Technology book written by B. S. KAMEL AND C. E. STAUFFER, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Professional Baking

Professional Baking Book
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2004-04-06
ISBN : 0471464279
Language : En, Es, Fr & De

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Book Description :

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 breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

Food Processing Technology

Food Processing Technology Book
Author : P.J. Fellows
Publisher : CRC Press
Release : 2009-07-28
ISBN : 9781439808214
Language : En, Es, Fr & De

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Book Description :

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 heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

It All Adds Up

It All Adds Up Book
Author : Saul Bellow
Publisher : Odyssey Editions
Release : 2016-05-03
ISBN : 1623730333
Language : En, Es, Fr & De

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Book Description :

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 enormous as the writer’s search for truth, and as minute as the discomforts of a French doctors’ office. Traveling from Washington to Spain to the Sinai Peninsula, and profiling friends and characters such as John Cheever and John Berryman, Bellow is keenly focused and perceptive. These pages, spanning a lifetime of thought and debate, present provocative arguments and erudite literary criticism, all with the wry humor of a great storyteller. In It All Adds Up, Bellow turns his view away from the sparkling characters of his novels, and towards the conditions and qualities of his own experience of writing and living.

Powerdown

Powerdown Book
Author : Richard Heinberg
Publisher : New Society Publishers
Release : 2004-09-01
ISBN : 1550923374
Language : En, Es, Fr & De

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Book Description :

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 reduce per-capita resource usage in wealthy countries, develop alternative energy sources, distribute resources more equitably, and reduce the human population humanely but systematically over time. While civil society organizations push for a mild version of this, the vast majority of the world’s people are in the dark, not understanding the challenges ahead, nor the options realistically available. Powerdown speaks frankly to these dilemmas. Avoiding cynicism and despair, it begins with an overview of the likely impacts of oil and natural gas depletion and then outlines four options for industrial societies during the next decades: Last One Standing: the path of competition for remaining resources; Powerdown: the path of cooperation, conservation and sharing; Waiting for a Magic Elixir: wishful thinking, false hopes, and denial; Building Lifeboats: the path of community solidarity and preservation. Finally, the book explores how three important groups within global society—the power elites, the opposition to the elites (the antiwar and antiglobalization movements, et al: the “Other Superpower”), and ordinary people—are likely to respond to these four options. Timely, accessible and eloquent, Powerdown is crucial reading for our times. Richard Heinberg is an award-winning author of five previous books, including The Party’s Over: Oil, War and the Fate of Industrial Societies. A member of the Core Faculty of New College of California, he lives in Santa Rosa, California.

Manley s Technology of Biscuits Crackers and Cookies

Manley   s Technology of Biscuits  Crackers and Cookies Book
Author : Duncan Manley
Publisher : Elsevier
Release : 2011-09-28
ISBN : 0857093649
Language : En, Es, Fr & De

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Book Description :

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 authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its field Covers management issues such as HACCP, quality control, process control and product development Deals with the selection of raw materials and ingredients

Gluten Free Food Science and Technology

Gluten Free Food Science and Technology Book
Author : Eimear Gallagher
Publisher : John Wiley & Sons
Release : 2009-09-08
ISBN : 9781444316216
Language : En, Es, Fr & De

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Book Description :

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 low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Eurostat OECD Methodological Manual on Purchasing Power Parities 2012 Edition

Eurostat OECD Methodological Manual on Purchasing Power Parities  2012 Edition  Book
Author : OECD,Eurostat
Publisher : OECD Publishing
Release : 2012-11-30
ISBN : 9264189238
Language : En, Es, Fr & De

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Book Description :

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.

The Technology of Wafers and Waffles

The Technology of Wafers and Waffles Book
Author : Karl F. Tiefenbacher
Publisher : Unknown
Release : 2019
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download The Technology of Wafers and Waffles book written by Karl F. Tiefenbacher, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Cereals Processing Technology

Cereals Processing Technology Book
Author : G. Owens
Publisher : Elsevier
Release : 2001-03-20
ISBN : 1855736284
Language : En, Es, Fr & De

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Book Description :

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 and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them

Salt Sugar Fat

Salt Sugar Fat Book
Author : Michael Moss
Publisher : Signal
Release : 2013-02-26
ISBN : 0771057091
Language : En, Es, Fr & De

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Book Description :

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 demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

Biscuit Baking Technology

Biscuit Baking Technology Book
Author : Iain Davidson
Publisher : Academic Press
Release : 2016-01-25
ISBN : 0128042125
Language : En, Es, Fr & De

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Book Description :

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing. Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated Provides details of best industry practice for safety, hygiene and maintenance of ovens Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits

The Modern Baker

The Modern Baker Book
Author : Nick Malgieri,Charles Schiller
Publisher : Dk Pub
Release : 2008
ISBN : 9780756639716
Language : En, Es, Fr & De

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Book Description :

Offering 150 recipes in a beautifully illustrated volume, bestselling author and acclaimed baking teacher Malgieri teaches home cooks the simple art of creating delicious sweet and savory baked goods.

The Sugar Hit

The Sugar Hit  Book
Author : Sarah Coates
Publisher : Hardie Grant Books
Release : 2015-09-01
ISBN : 174358346X
Language : En, Es, Fr & De

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Book Description :

Sarah Coates, blogger behind the award-winning thesugarhit.com, is a baking genius. Sarah’s first book, The Sugar Hit!, introduces us to her fabulous cookies, cakes, pancakes, doughnuts, ice creams, brownies, drinks, cupcakes, pies and heaps more. She’s compiled her most ass-kicking recipes with the goal of bringing ridiculously spectacular, chocolate-coated, sprinkle-topped, pastry-wrapped, deep-fried, syrup-drizzled sweets into your life and kitchen. Sarah’s got you covered from first thing in the morning to the middle of the night. Wake up to Blueberry Pancake Granola, take a break with a couple of Choc Chip Pretzel Cookies, or recharge with a Cherry Hazelnut Energy Bar. Or hey, why not just blow the lid off the place with a Filthy Cheat’s Jam Donut? The Sugar Hit! is divided into 6 fun chapters: Breakfast & Brunch Coffee Break Healthy Junk Midnight Snacks Party Time Happy Holidays Grab some sugar, butter, flour, chocolate and eggs and you’re just a cream, sift, melt and crack away from creating delicious snacks, cakes and desserts.

Food and Nutrition

Food and Nutrition Book
Author : Paul Fieldhouse
Publisher : Springer
Release : 2013-12-14
ISBN : 1489932569
Language : En, Es, Fr & De

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Book Description :

As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits.

Biscuit Cookie and Cracker Production

Biscuit  Cookie and Cracker Production Book
Author : Iain Davidson
Publisher : Academic Press
Release : 2018-07-10
ISBN : 0128155809
Language : En, Es, Fr & De

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Book Description :

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Covers the complete processed food production line, from raw materials to packaged product Shows, in detail, the process, production and packaging equipment for biscuits, cookies and crackers Provides an understanding of the development from a manual artisan process to a fully automated, high-volume production process Brings more than 200 pictures of biscuits, cookies and crackers, along with machinery

Encyclopedia of Foods

Encyclopedia of Foods Book
Author : Experts from Dole Food Company,Experts from The Mayo Clinic,Experts from UCLA Center for H
Publisher : Elsevier
Release : 2002-01-13
ISBN : 0080530877
Language : En, Es, Fr & De

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Book Description :

The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. Details healthy eating guidelines based on the RDA food pyramid Provides scientific basis and knowledge for specific recommendations Beautifully illustrated Extensive list of reliable nutrition resources Describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste