Flour Confectionery ManufactureISBN: 978-0-471-19817-8
Hardcover
258 pages
January 1991
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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Introduction.
Basic product ingredients.
Additional product ingredients.
Materials used in finishing.
Packaging materials.
Processing equipment.
Basic products and finished goods.
Process operations.
The chemistry and physics of cake making.
Quality control, process control and quality assurance.
Recipe and process suggestions.
Problem solving.
Flour confectionery and the future.
Appendix I: Legislation.
Appendix II: Current status of added ingredients.
Glossary.
References.
Index.
Related Titles
General & Introductory Food Science & Technology
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