The Technology of Wafers and Waffles II: Recipes, Product Development and Know-How

Karl F. Tiefenbacher

ISBN 10: 0128094370 / ISBN 13: 9780128094372

Editore: Elsevier Science Publishing Co Inc, 2018

New copy - Usually dispatched within 4 working days. Codice articolo B9780128094372

Riassunto:

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.

Informazioni sull'autore: 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.

Dati bibliografici

Titolo: The Technology of Wafers and Waffles II: ...
Casa editrice: Elsevier Science Publishing Co Inc
Data di pubblicazione: 2018
Legatura: Paperback / softback
Condizione: New