2nd Edition. — Academic Press, 2019. — 230 p. — ISBN: 978-0-12-815579-0. This book is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and...
Qarry Books, 2011. — 176 p. While "bread" once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmers' markets, organic grocery stores,...
CRC Press, Woodhead Publishing Ltd. 2001. — 160 p. This book is written for the biscuit product developer. It is intended as an aid in the task of creating and perfecting a biscuit product. It is hoped that technologists will find the recipes useful when considering new products, as will production managers and senior executives who should compare the recipes detailed here with...
Monograph. — Third edition 2000, Woodhead Publishing Limited and CRC Press LLC, 2000. — 528 p. Technology of biscuits, crackers and cookies is widely regarded as the standard work in its field. Part 1 covers management issues such as HACCP, quality control, process control and product development. Part 2 deals with the selection of raw materials and ingredients. The range and...
Editeur: Bellouet Conseil Editions, 2002. — 318 p. Une gamme prestigieuse de petits fours salés et sucrés qui satisfera les meilleurs d'entre vous qui êtes des artisans modèles. La qualité est assurément la carte gagnante. Au cours des réceptions, les petits fours sucrés ou salés doivent tenir une place importante pour le grand plaisir des yeux et du palais des gastronomes....
Academic Press, 2017. — 714 p. — ISBN: 978-0-12-809438-9. This book 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...
Academic Press, 2019. — 427 p. — ISBN: 978-0-12-809437-2. This book is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped...
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