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While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes:r

Baking. --- Baked products. --- Baked goods --- Bakery products --- Morning goods --- Food --- Cooking

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When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently a

Engineering --- Food Science and Technology --- Baking. --- Baked products industry. --- Baked products. --- Baked goods --- Bakery products --- Morning goods --- Food --- Baking industry --- Food industry and trade --- Cooking

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Pancakes, waffles, etc. --- Baked products. --- Baked goods --- Bakery products --- Morning goods --- Food --- Battercakes --- Crêpes (Cooking) --- Flapjacks --- Griddle cakes --- Hot cakes --- Waffles --- Flatbreads

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Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality.Part one reviews the formulation of coatings and fillings, with

Chocolate. --- Confectionery. --- Baked products. --- Chocolate processing. --- Chocolate candy. --- Candy, Chocolate --- Chocolates --- Candy --- Chocolate --- Baked goods --- Bakery products --- Morning goods --- Food --- Confectionary --- Confections --- Sweets --- Cooking --- Desserts --- Cocoa products --- Cooking (Chocolate) --- Processing --- Engineering --- Food Science and Technology

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Bakers --- Baked products --- Baked products. --- Bakers. --- Bakers and bakeries --- Cooks --- Baked goods --- Bakery products --- Morning goods --- Food --- Baked goods --- Bakery products --- Morning goods --- Food --- Bakers and bakeries --- Cooks --- Great Britain. --- Anglia --- Angliyah --- Briṭanyah --- England and Wales --- Förenade kungariket --- Grã-Bretanha --- Grande-Bretagne --- Grossbritannien --- Igirisu --- Iso-Britannia --- Marea Britanie --- Nagy-Britannia --- Prydain Fawr --- Royaume-Uni --- Saharātchaʻānāčhak --- Storbritannien --- United Kingdom --- United Kingdom of Great Britain and Ireland --- United Kingdom of Great Britain and Northern Ireland --- Velikobritanii͡ --- Wielka Brytania --- Yhdistynyt kuningaskunta --- Northern Ireland --- Scotland --- Wales