Baking science and technology formulation and production

Download Baking science and technology formulation and production

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Baking Science & Technology: Formulation and ProductionE. J. Pyler, L. A. Gorton 1 / 5Publisher : Sosland Pub CoRelease Date : 2 / 5ISBN : 098202391XAuthor : E. J. Pyler, L. A. GortonDownload Herehttp://bit.ly/1T2NjSM 3 / 5http://bit.ly/1T2NjSMFormulation & Production takes up formulating and processing systems. This volume looks atfundamental dough and batter processes, and then it delves deep into formulating a vast variety ofbaked foods from bread, buns and flatbreads to cakes, cookies, muffins and donuts. Fried andgriddle items are also covered in detail as are icings and glazes. The second half of Volume 2comprehensively defines processing systems. From ingredient handling through mixing, makeup,thermal processing, cooling and packaging, these sections bring the reader up to date on the latesttechnology and define the array of choices and innovations available. Specialty equipment fortortillas, bagels, pretzels and baked snacks and others is also covered. "Baking Science &Technology" was first published in 1952, then again in 1972 and 1988. This book has stood the testof time and continues to be used as a textbook by the industry's leading baking schools and as adaily reference for thousands of bakers and bakery technologists worldwide. It is a testament to theinsight and writing ability of its original author, Ernie Pyler. For the 4th edition, Laurie Gorton,executive editor of Baking & Snack has worked on the book for year and a half. She has nearly 35years experience covering the technical, scientific and business aspects of the grain-based foodsindustry.Find the Full PDF Herehttp://bit.ly/1T2NjSM 4 / 5http://bit.ly/1T2NjSMYou Can Download the PDF Herehttp://bit.ly/1T2NjSMPowered by TCPDF (www.tcpdf.org) 5 / 5http://bit.ly/1T2NjSMhttp://www.tcpdf.org

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