Bakery Technology and Engineering / Edition 2

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New York, New York, U.S.A. 1972 Hard Cover Very Good 8vo-over 7?"-9?" tall. (XX4) Hardcover in VG condition; no dustjacket; pgs.

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0870551094 USED BOOK in good condition| No supplements| Normal wear to cover, edges, spine, corners, and pages | Writing / highlighting | Inventory stickers | Satisfaction ... guaranteed! Read more Show Less

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Editorial Reviews

Booknews
Thorough information on the materials of baking, formulas and processes, equipment and engineering, and other technical considerations--preservation methods, computerization in plant and laboratory, sanitation and safety. The first edition appeared in 1960, the second in 1972. For chemists and bakery engineers, and also for technical, marketing, and administrative personnel in related industries. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780870551093
  • Publisher: A V I Publishing Company, Incorporated
  • Publication date: 4/1/1972
  • Edition number: 2

Table of Contents

Section I. The Materials of Baking
1. Ingredients from wheat 1
2. Ingredients from other grains 23
3. Leaveners and yeast foods 53
4. Shortenings, emulsifiers, and antioxidants 77
5. Sweeteners and malt syrup 99
6. Water and salt 123
7. Ingredients from milk and eggs 151
8. Fruits, vegetables, and nuts 179
9. Spices, flavors, and colors 203
10. Other ingredients 229
Section II. Formulas and Processes
11. Unleavened bakery products 251
12. Products leavened with water vapor 283
13. Air-leavened products 303
14. Chemically leavened bread and rolls 321
15. Chemically leavened sweet goods 341
16. Yeast-leavened plain bread and rolls 361
17. Continuous, semi-continuous, and expedited doughs 387
18. Variety breads 403
19. Yeast-leavened sweet doughs 423
20. Other yeast-leavened products 443
21. Adjuncts: washes, glazes, icings, and marshmallow 463
22. Adjuncts: streusels, pastes, fillings, etc. 483
Section III. Equipment and Engineering
23. Bulk handling of ingredients 501
24. Weighing and metering equipment 525
25. Mixers and mixing 547
26. Dividing, rounding, sheeting, and laminating 569
27. Fermentation enclosures and brew equipment 589
28. Forming and molding bread-like products 609
29. Forming cookies and crackers 633
30. Forming other products 657
31. Ovens and baking 679
32. Fryers and frying 701
33. Pans, panhandling equipment, and slicers 717
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