Biscuit Baking Technology : Processing and Engineering Manual
Book Details
Format
Paperback / Softback
ISBN-10
0323999239
ISBN-13
9780323999236
Publisher
Elsevier Science & Technology
Imprint
Academic Press Inc
Country of Manufacture
NL
Country of Publication
GB
Publication Date
Jan 27th, 2023
Print length
426 Pages
Weight
692 grams
Dimensions
15.20 x 22.80 x 2.50 cms
Product Classification:
Food & beverage technology
Ksh 27,900.00
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Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design.
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