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,...
Rana Enterprises LLC, 2013. - 42 p. I. Resources and Reference Guides 1. Tools Required For Raw Chocolate Making 2. Ingredients Needed for Raw Chocolate Making & Where to Purchase 3. Guide to Cutting & Melting Chocolate 4. Guide to Making Raw Vegan Chocolate Fudge 5. Guide to Making Raw Vegan Chocolate Truffles 6. Tips & Things to Watch For When Making Raw Chocolate 7. Guide to...
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...
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...
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...
Wiley-Blackwell, 2010. — 704 p. The purpose of this book is to describe features of the unit operations in confectionery manufacturing. The approach adopted here might be considered as a novelty in the confectionery literature. The choice of the subject might perhaps seem surprising, owing to the fact that the word ‘confectionery’ is usually associated with handicraft instead...
Zed Books Ltd, 2012. — 192 p. From bean to bar - where does your chocolate come from? Chocolate - the very word conjures up a hint of the forbidden and a taste of the decadent. Yet the story behind the chocolate bar is rarely one of luxury...From the thousands of children who work on plantations to the smallholders who harvest the beans, Chocolate Nations reveals the hard...
CRC Press, Taylor & Francis Group, LLC, 2014. — 374 p. This book provides overviews of up-to-date scientific and technical explanations of the technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. Principally, it provides detailed information on the origin,...
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...
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....
Wiley & Sons Ltd, United Kingdom, 2010. — 376 p. The object of this book is to explain to people new to glucose syrups how these syrups are made, and importantly how, why and when to use a glucose syrup in a particular application. This book is not intended to be an academic tome – just a practical basic reference book, based on over 40 years of experience talking to food...
The Royal Society of Chemistry, Cambridge UK, 2000. — 180 p. This book is intended for everyone who has eaten sugar confectionery and wondered what the science behind it is. The work is not intended as a manual of methods for making confectionery but does give illustrative examples of manufacturing methods. Some simple recipes have been included to allow readers to do some...
Greenwood Press Westport, Connecticut London, 1997. — 228 p. Chocolate knows no boundaries; speaks all languages; comes in all sizes; is woven through many cultures and disciplines; and like China, it has a long history. It impacts mood, health, and economics, and it is part of our lives fromearly childhood through the elderly years. There are costs associated with chocolate,...
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...
Guidelines, Sollich company, Germany, 2000. — 8 p. Purpose and Range of Application. Definition of Terms. Examples of foreign matters and possible prevention measures. Methods and their limitation. Exemption from Liabilities. Regulations, Standards, Guidelines. Members of the Working Group.
Guideline, Sollich company, Germany, 2009. — 12 p. Energy demand in confectionery production and generally recommended procedures. Energy efficiency - suggestions for an advantageous design of processes and processing plants. Energy and resources efficiencies in the planning and implementation of new equipment.
John Wiley and Sons. 2010. — 296 p. This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the...