Pub. Date:
Springer US
The Technology of Cake Making / Edition 6

The Technology of Cake Making / Edition 6


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Product Details

ISBN-13: 9780751403497
Publisher: Springer US
Publication date: 07/31/1997
Edition description: 6th ed. 1997
Pages: 421
Sales rank: 1,187,351
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

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