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The Technology of Wafers and Waffles I: Operational Aspects

The Technology of Wafers and Waffles I: Operational Aspects

by Karl F. Tiefenbacher
The Technology of Wafers and Waffles I: Operational Aspects
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ISBN-10:
0128094389
ISBN-13:
9780128094389
Pub. Date:
05/18/2017
Publisher:
Elsevier Science
ISBN-10:
0128094389
ISBN-13:
9780128094389
Pub. Date:
05/18/2017
Publisher:
Elsevier Science
The Technology of Wafers and Waffles I: Operational Aspects

The Technology of Wafers and Waffles I: Operational Aspects

by Karl F. Tiefenbacher

Overview

The Technology of Wafers and Waffles: Operational Aspects 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 no/low sugar wafers, hygroscopic wafers, fillings and enrobing.

The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles.

Product Details

ISBN-13: 9780128094389
Publisher: Elsevier Science
Publication date: 05/18/2017
Pages: 712
Product dimensions: 7.50(w) x 9.25(h) x (d)

About the Author

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.

Table of Contents

1. Introduction2. Technology of Main Ingredients—Water and Flours3. Technology of Main Ingredients—Sweeteners and Lipids4. Technology of Minor Ingredients for Wafers and Waffles5. Adjuncts—Filling Creams, Inclusions, Cacao and Chocolate6. Wafer Sheets: Technology and Products7. Technology of Other Crisp Wafers8. After Bake Technology of Crisp Wafers and of Waffles9. Waffles: An Overview in Technology

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A comprehensive reference manual on wafer and waffle technology that explores product types, development, ingredients, manufacturing and quality assurance

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Related Subjects

Science & Technology
Agricultural Sciences
Food Sciences - General & Miscellaneous
Science & Technology
Agricultural Sciences
Food Sciences - General & Miscellaneous

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