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The Technology of Wafers and Waffles I

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The Technology of Wafers and Waffles I

1976 kr
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 fa
  • Kjemi, Teknikk
  • Bok
  • Heftet
  • English
  • 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 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.
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  • Sjanger
    Kjemi Teknikk
  • Formater
    Bok
  • EAN
    9780128094389
  • Publisher
    Academic Press Inc
  • Innbindning
    Heftet
  • Språk
    English
  • ISBN
    9780128094389
  • Læremiddel
    0
  • Størrelse
    712
  • Forfatter
    Karl F. Tiefenbacher
0
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