Articoli correlati a The Technology of Cakemaking
Sinossi
The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Contenuti
Wheat And Milling. Flour Specification. Eggs and Egg Products. Baking Fats. Cream, Butter, and Milkfat Products. Lactose. Sugars. Chemical Aeration. Yeast Aeration. Emulsion and Emulsifiers. Spices and Flavorings. Nuts Used in Confectionery. Fruits Used in Confectionery. Jams and Jellies. Gums and Jellying Agents. Chocolate. Icing, Fillings and Glazes. Fermented Goods. Chemically Aerated Goods. Pastries. Cake-Making Processes. Sponge Goods. Almond Goods. Gateaux and Fancies. Baking of Confectionery Goods. Bakery Machinery and Plant. Nutritional Value of Flour Confectionery. Confectionery Test Baking. Water Activity in Flour Confectionery Product Development. Packaging of Confectionery Products. Reduced Sugar and Lower Fat Baked Foods. Index
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreBlackie Academic & Professional
- Data di pubblicazione1997
- ISBN 10 0751403490
- ISBN 13 9780751403497
- RilegaturaCopertina rigida
- LinguaInglese
- Numero edizione6
- Numero di pagine440
- Contatto del produttorenon disponibile
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The Technology of Cake Making
Editore:
Springer-Verlag Publishing, 1997
ISBN 10: 0751403490
ISBN 13: 9780751403497
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Da: Salish Sea Books, Bellingham, WA, U.S.A.
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Condizione: Good. 6. Good++ in a Good++ dust jacket; Hardcover; Dust jacket is moderately edgeworn with a few small edge-tears, otherwise is clean and intact, and has not been price-clipped (Now fitted with a new, Brodart jacket protector); Boards are clean and glossy with moderately "bumped" edge-corners; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); 2.1 lbs; Orange and purple dust jacket with title in white lettering; 6th Edition; 1997, Springer-Verlag Publishing; 433 pages; "The Technology of Cake Making," by A.J. Bent, et al. Codice articolo SKU-1433AN04704093
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Immagini fornite dal venditore
The Technology of Cake Making
Editore:
Springer-Verlag Publishing, 1997
ISBN 10: 0751403490
ISBN 13: 9780751403497
Antico o usato
Rilegato
Da: Salish Sea Books, Bellingham, WA, U.S.A.
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Condizione: Very Good. 6. Very Good in a Good+ dust jacket; Hardcover; Dust jacket is moderately shelfworn and edgeworn, but is overall clean and intact, and has not been price-clipped (Now fitted with a new, Brodart jacket protector); Light wear to the boards; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Orange and purple dust jacket with title in white lettering; 6th Edition; 1997, Springer-Verlag Publishing; 433 pages; "The Technology of Cake Making," by A.J. Bent, et al. Codice articolo SKU-374AP05612301
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The Technology of Cake Making
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Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, bu. Codice articolo 5959481
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The Technology of Cake Making
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The Technology of Cake Making
Print on DemandDa: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality. 440 pp. Englisch. Codice articolo 9780751403497
Quantità: 2 disponibili
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The Technology of Cake Making
Editore:
Springer US, Springer New York Jul 1997, 1997
ISBN 10: 0751403490
ISBN 13: 9780751403497
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. Neuware -The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality. 440 pp. Englisch. Codice articolo 9780751403497
Quantità: 2 disponibili
Immagini fornite dal venditore
The Technology of Cake Making
Editore:
Springer US, Springer New York, 1997
ISBN 10: 0751403490
ISBN 13: 9780751403497
Nuovo
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Da: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality. Codice articolo 9780751403497
Quantità: 1 disponibili
Foto dell'editore
The Technology of Cakemaking
Editore:
Blackie Academic & Professional, 1997
ISBN 10: 0751403490
ISBN 13: 9780751403497
Nuovo
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Da: Revaluation Books, Exeter, Regno Unito
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Hardcover. Condizione: Brand New. 6th edition. 421 pages. 9.50x6.50x1.00 inches. In Stock. Codice articolo x-0751403490
Quantità: 2 disponibili