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The Technology of Cake Making /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boston, MA :
Springer US,
1997.
|
| Edición: | Sixth edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn851823159 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
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| 008 | 130220s1997 mau ob 001 0 eng | ||
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| 019 | |a 934976265 |a 1058132053 |a 1086477654 | ||
| 020 | |a 9781475766905 |q (electronic bk.) | ||
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| 049 | |a UAMI | ||
| 100 | 1 | |a Bennion, E. B. | |
| 245 | 1 | 4 | |a The Technology of Cake Making / |c by E.B. Bennion, G.S.T. Bamford ; edited by A.J. Bent. |
| 250 | |a Sixth edition. | ||
| 260 | |a Boston, MA : |b Springer US, |c 1997. | ||
| 300 | |a 1 online resource (xii, 421 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |b PDF |2 rda | ||
| 520 | |a 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. | ||
| 505 | 0 | |a 1 Wheat and milling -- 2 Flour specification -- 3 Eggs and egg products -- 4 Baking fats -- 5 Cream, butter and milkfat products -- 6 Lactose -- 7 Sugars -- 8 Chemical aeration -- 9 Yeast aeration -- 10 Emulsions and emulsifiers -- 11 Spices and flavourings -- 12 Nuts used in confectionery -- 13 Fruits used in confectionery -- 14 Jams and Jellies -- 15 Gums and jellying agents -- 16 Chocolate -- 17 Icing, fillings and glazes -- 18 Fermented goods -- 19 Chemically aerated goods -- 20 Pastries -- 21 Cake-making processes -- 22 Sponge goods -- 23 Almond goods -- 24 Gateaux and fancies -- 25 Baking of confectionery goods -- 26 Bakery machinery and plant -- 27 Nutritional value of flour confectionery -- 28 Confectionery test baking -- 29 Water activity in flour confectionery product development -- 30 Packaging of confectionery products -- 31 Reduced sugar and lower fat baked foods. | |
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Chemistry. | |
| 650 | 0 | |a Food science. | |
| 650 | 6 | |a Chimie. | |
| 650 | 6 | |a Science des aliments. | |
| 650 | 7 | |a chemistry. |2 aat | |
| 650 | 7 | |a Food science |2 fast | |
| 650 | 7 | |a Chemistry |2 fast | |
| 700 | 1 | |a Bamford, G. S. T. | |
| 700 | 1 | |a Bent, A. J. | |
| 758 | |i has work: |a The technology of cake making (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGVFbCmKXTjRC74ryyrVfm |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |z 9781441947420 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=3086225 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL3086225 | ||
| 994 | |a 92 |b IZTAP | ||