The Technology of Wafers and Waffles I

Name: The Technology of Wafers and Waffles I
Brand: Elsevier Science
SKU: 9780128094389-G
Price: 50.49 EUR
Availability: OutOfStock
Rating: 5 (1 reviews)

By Tiefenbacher, Karl F

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Description

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.

Product details

Binding:: Paperback
Edition:: 1
Number of Pages:: 712
Release Date:: 2017-05-18
Publication Date:: 2017-05-18
Publisher:: Elsevier Science
Languages:: Original: English
ISBN10:: 0128094389
ISBN13:: 9780128094389
Weight:: 1441 g
Height:: 18.7 cm
Width:: 23.3 cm
Thickness:: 4 cm

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