The Technology of Cake Making PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Technology of Cake Making PDF full book. Access full book title The Technology of Cake Making by Edmund Baron Bennion. Download full books in PDF and EPUB format.
Author: Edmund Baron Bennion
Publisher: Springer Science & Business Media
ISBN: 9780751403497
Category : Cooking
Languages : en
Pages : 468
Get Book Here
Book Description
This book continues to be the commercial cake maker's 'bible'. The previous edition, published more than two decades ago, has been considerably updated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are given in sufficient detail to provide an essential background for the manufacturer of flour confectionery products - all the fundamentals of flour confectionery manufacture are covered.
Author: Edmund Baron Bennion
Publisher: Springer Science & Business Media
ISBN: 9780751403497
Category : Cooking
Languages : en
Pages : 468
Get Book Here
Book Description
This book continues to be the commercial cake maker's 'bible'. The previous edition, published more than two decades ago, has been considerably updated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are given in sufficient detail to provide an essential background for the manufacturer of flour confectionery products - all the fundamentals of flour confectionery manufacture are covered.
Author: A.J. Bent
Publisher: Springer Science & Business Media
ISBN: 1475766904
Category : Technology & Engineering
Languages : en
Pages : 437
Get Book Here
Book Description
The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 390
Get Book Here
Book Description
Author: Edmund Baron Bennion
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 390
Get Book Here
Book Description
Author: A. J. Bent
Publisher:
ISBN: 9781475766912
Category :
Languages : en
Pages : 440
Get Book Here
Book Description
Author: Servet Gulum Sumnu
Publisher: CRC Press
ISBN: 1420052772
Category : Technology & Engineering
Languages : en
Pages : 308
Get Book Here
Book Description
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics i
Author: Y. H. Hui
Publisher: John Wiley & Sons
ISBN: 0470276320
Category : Technology & Engineering
Languages : en
Pages : 589
Get Book Here
Book Description
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: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Author: William P Edwards
Publisher: Royal Society of Chemistry
ISBN: 1782626301
Category : Technology & Engineering
Languages : en
Pages : 274
Get Book Here
Book Description
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Author: S.A. Matz
Publisher: CBS Publishers & Distributors Pvt Limited, India
ISBN: 9788123904818
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Author: Samuel A. Matz
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 616
Get Book Here
Book Description
