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Book
The technology of wafers and waffles.
Author:
ISBN: 0128119721 0128094370 9780128119723 9780128094372 Year: 2019 Publisher: London

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The technology of wafers and waffles II : recipes, product development and know-how
Author:
ISBN: 9780128119723 0128119721 9780128094372 0128094370 Year: 2019 Publisher: London : Academic Press,

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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.


Periodical
Modern baking.
Publisher: [Des Plaines, IL] : [Donohue/Meehan Pub. Co.]

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Periodical
Baking management : the production magazine for volume bakers.
Year: 1997 Publisher: Des Plaines, IL : Donohue/Meehan,

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Periodical
Modern baking.
Publisher: [Des Plaines, IL] : [Donohue/Meehan Pub. Co.]

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Periodical
Baking management : the production magazine for volume bakers.
Year: 1997 Publisher: Des Plaines, IL : Donohue/Meehan,

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Book
HANDBOOK OF BAKERY AND CONFECTIONERY
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ISBN: 1003242634 1000486060 1000486001 1003242634 Year: 2021 Publisher: [S.l.] : CRC PRESS,

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Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery.Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry.Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.


Book
Proposals to the honourable House of Commons,
Author:
Year: 1696 Publisher: [London : s.n.,

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eebo-0018


Periodical
Modern baking.
Publisher: [Des Plaines, IL] : [Donohue/Meehan Pub. Co.]

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Periodical
Baking management : the production magazine for volume bakers.
Year: 1997 Publisher: Des Plaines, IL : Donohue/Meehan,

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