The Technology of Wafers and Waffles II
Academic Press Inc (Verlag)
978-0-12-809437-2 (ISBN)
Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order.
Karl F. Tiefenbacher was Head of the Franz Haas Bakery Technology Centre for 26 years and spent 14 years in Research and Development in the food industry. He has handled more than 300 troubleshooting tasks in Bakery Technology worldwide and provides recipe consulting and development for many companies across the globe. He has conducted trainings in wafer, waffle, and biscuit technology for operators, technologists, and owners, and has given assistance in equipment selection and commissioning.
1. Ideas and Principles in Recipe Development2. Recipes for No/Low Sugar Wafer Batters3. Recipes for Sugar Wafer Batters4. Recipes for Waffle Batters and Doughs5. Recipes for Wafer Fillings6. Recipe Calculations7. The Essence of Patents & Publications on wafers and waffles8. Wafer Technology Glossary9 References and Register for Part II
| Erscheinungsdatum | 13.12.2018 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 191 x 235 mm |
| Gewicht | 880 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-12-809437-0 / 0128094370 |
| ISBN-13 | 978-0-12-809437-2 / 9780128094372 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
