The Technology of Wafers and Waffles I (ePub)

Name: The Technology of Wafers and Waffles I
Brand: Elsevier Science & Techn.
SKU: 87510467
Price: 185.00 EUR
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Operational Aspects (Sprache: Englisch)

Autor: Karl F. Tiefenbacher

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The Technology of Wafers and Waffles I, Karl F. Tiefenbacher

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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...

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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

Autoren-Porträt von Karl F. Tiefenbacher

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.

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Bibliographische Angaben

Autor: Karl F. Tiefenbacher
2017, 712 Seiten, Englisch
Verlag: Elsevier Science & Techn.
ISBN-10: 0128114525
ISBN-13: 9780128114520
Erscheinungsdatum: 16.05.2017

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Dateiformat: ePub
Größe: 32 MB
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Englisch

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