The Technology of Cake Making / Edition 6 available in Hardcover
- Pub. Date:
- Springer US
This book continues to be the commercial cake maker's 'bible'. The previous edition, published more than two decades ago, has been considerably updated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are given in sufficient detail to provide an essential background for the manufacturer of flour confectionery products - all the fundamentals of flour confectionery manufacture are covered.
|Edition description:||6th ed. 1997|
|Product dimensions:||6.10(w) x 9.25(h) x 0.05(d)|
Table of Contents
Wheat And Milling. Flour Specification. Eggs and Egg Products. Baking Fats. Cream, Butter, and Milkfat Products. Lactose. Sugars. Chemical Aeration. Yeast Aeration. Emulsion and Emulsifiers. Spices and Flavorings. Nuts Used in Confectionery. Fruits Used in Confectionery. Jams and Jellies. Gums and Jellying Agents. Chocolate. Icing, Fillings and Glazes. Fermented Goods. Chemically Aerated Goods. Pastries. Cake-Making Processes. Sponge Goods. Almond Goods. Gateaux and Fancies. Baking of Confectionery Goods. Bakery Machinery and Plant. Nutritional Value of Flour Confectionery. Confectionery Test Baking. Water Activity in Flour Confectionery Product Development. Packaging of Confectionery Products. Reduced Sugar and Lower Fat Baked Foods. Index