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Author : Albert Meiners
Publisher :
ISBN 13 : 9783860225141
Total Pages : 603 pages
Book Rating : 4.2/5 (251 download)
Download or read book Bakery products and sugar confectionery written by Albert Meiners and published by . This book was released on 1999 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Geoff Talbot
Publisher : Elsevier
ISBN 13 : 1845696433
Total Pages : 468 pages
Book Rating : 4.8/5 (456 download)
Download or read book Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products written by Geoff Talbot and published by Elsevier. This book was released on 2009-06-26 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology. With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Provides a comprehensive review of quality issues affecting enrobed and filled products Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings Focuses on product design issues such as oil, moisture and chocolate filling rheology
Author : William P Edwards
Publisher : Royal Society of Chemistry
ISBN 13 : 1782626093
Total Pages : 167 pages
Book Rating : 4.7/5 (826 download)
Download or read book The Science of Sugar Confectionery written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-11-09 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. In fact, scientific understanding of the production process has only been acquired retroactively. Historically however, sugar confectionery has had technological synergies with the pharmaceutical industry, such as making sugar tablets and applying panned sugar coatings. This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery. These include "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a chapter dedicated to sugar-free confectionery.
Author : NPCS Board
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178331535
Total Pages : 647 pages
Book Rating : 4.1/5 (783 download)
Download or read book Confectionery Products Handbook (Chocolate, Toffees, Chewing Gum & Sugar Free Confectionery) written by NPCS Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2013-10-02 with total page 647 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery manufacture has been dominated by large-scale industrial processing for several decades. Confectionery implies the food items that are rich in sugar and often referred to as a confection and refers to the art of creating sugar based dessert forms, or subtleties (subtlety or sotelty), often with pastillage. The simplest and earliest confection used by man was honey, dating back over 3000 years ago. Traditional confectionery goes back to ancient times, and continued to be eaten through the Middle Ages into the modern era. Sugar confectionery has developed around the properties of one ingredient – Sucrose. It is a non- reducing disaccharide. The principal ingredient in all confectionery is sucrose, which in its refined form has little flavour apart from its inherent sweetness. This handbook contains Packaging in the confectionery industry, Structure of sugar confectionery, Flavouring of confectionery, Confectionery plant, Ingredients, Quality control and chemical analysis, Medicated confectionery and chewing Gum, Chocolate flow properties, General technical aspects of industrial sugar confectionery manufacture, Manufacture of liquorice paste, Extrusion cooking technology, Manufacture of invert sugar, Marzipan and crystallized confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirically. The aim of this handbook is to give the reader a perspective on several processes and techniques which are generally followed in the confectionery industry. The texture and technological properties of confectionery products are to a large extent controlled by its structure. The book is aimed for food engineers, scientists, technologists in research and industry, as well as for new entrepreneurs and those who are engaged in this industry. TAGS How to Start Manufacturing Project of Chocolate, Chewing Gum manufacturing, Sugar Free Confectionery manufacturing, Liquorice Paste manufacturing, Cream Paste manufacturing, Aerated Confectionery manufacturing, Invert Sugar manufacturing, Jam manufacturing, Jelly manufacturing, Marmalade manufacturing, Toffee and Caramel Industry, Confectionery Products Business, Agro Based Small Scale Industries Projects, Bakery and confectionery Products, bakery and confectionery projects, bakery and confectionery projects, bakery plant project, bakery project plan, bakery project pdf, biscuit manufacturing project, bread manufacturing project, candy manufacturing process pdf, candy production process, chocolate manufacturing project pdf, confectionery and bakery Based Small Scale Industries Projects, confectionery and bakery Processing Based Profitable Projects, confectionery and bakery Processing Industry in India, confectionery and bakery Processing Projects, confectionery project pdf, Detailed Project on bakery and confectionery, Download free project profiles on confectionery, Download free project profiles on bakery, Feasibility on Bakery and Confectionery, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Free Project Profiles on confectionery and bakery manufacturing, How to start a confectionery and bakery Production Business, How to Start a Food Production Business, How to Start confectionery and bakery Processing Industry in India, How to Start Food Processing Industry in India, Indian bakery recipes pdf, Industrial Market Techno Economic on Bakery and Confectionery , List of Confectionery Products, Bakery Products, list of Indian bakery products, Market Survey cum Techno-Economic feasibility study on bakery and confectionery, Most Profitable confectionery and bakery Processing Business Ideas, Most Profitable Food Processing Business Ideas, new small scale ideas in confectionery and bakery processing industry, Pre-Investment Feasibility Study on bakery and confectionery, project profiles on confectionery and bakery, Project on Bakery and Confectionery Products, project on bakery manufacturing unit, project on chocolate industry, project on confectionery and bakery processing industries, project on confectionery industry, project on Confectionery manufacturing unit, rusk manufacturing project, Small Scale confectionery and bakery Processing Projects, Small Scale Food Processing Projects, Starting a confectionery and bakery Processing Business, Starting a Food or Beverage Processing Business, sugar candy manufacturing process, toffee and candy manufacturing plant project, toffee manufacturing project
Author : Richard W. Hartel
Publisher : Springer
ISBN 13 : 3319617427
Total Pages : 536 pages
Book Rating : 4.3/5 (196 download)
Download or read book Confectionery Science and Technology written by Richard W. Hartel and published by Springer. This book was released on 2017-10-09 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Author : William P Edwards
Publisher : Royal Society of Chemistry
ISBN 13 : 1782626301
Total Pages : pages
Book Rating : 4.7/5 (826 download)
Download or read book The Science of Bakery Products written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Author : Lakshmi Jagarlamudi
Publisher : CRC Press
ISBN 13 : 1000833232
Total Pages : 326 pages
Book Rating : 4.0/5 (8 download)
Download or read book Bakery and Confectionery Products written by Lakshmi Jagarlamudi and published by CRC Press. This book was released on 2022-12-22 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology. This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author : S.M.D. Mathuravalli
Publisher : CRC Press
ISBN 13 : 1000486060
Total Pages : 164 pages
Book Rating : 4.0/5 (4 download)
Download or read book Handbook of Bakery and Confectionery written by S.M.D. Mathuravalli and published by CRC Press. This book was released on 2021-11-18 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author : Lakshmi Jagarlamudi
Publisher : CRC Press
ISBN 13 : 1000833216
Total Pages : 299 pages
Book Rating : 4.0/5 (8 download)
Download or read book Bakery and Confectionery Products written by Lakshmi Jagarlamudi and published by CRC Press. This book was released on 2022-12-22 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. It will also help those connected with industries – who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for students appearing in any competitive examination in the disciplines of Food Science, Food Science, Nutrition, and Food Technology. This title is co-published with NIPA. Taylor and Francis does not sell or distribute its print and electronic editions in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author :
Publisher :
ISBN 13 :
Total Pages : 166 pages
Book Rating : 4.:/5 (334 download)
Download or read book The Complete Confectioner, Pastry-cook, and Baker written by and published by . This book was released on 1864 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : A.J. Bent
Publisher : Springer Science & Business Media
ISBN 13 : 1475766904
Total Pages : 437 pages
Book Rating : 4.4/5 (757 download)
Download or read book The Technology of Cake Making written by A.J. Bent and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
Author : Darra Goldstein
Publisher : Oxford Companions
ISBN 13 : 0199313393
Total Pages : 947 pages
Book Rating : 4.1/5 (993 download)
Download or read book The Oxford Companion to Sugar and Sweets written by Darra Goldstein and published by Oxford Companions. This book was released on 2015 with total page 947 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Celebrating sugar while acknowledging its complex history, 'The Oxford Companion to Sugar and Sweets' is the definitive guide to one of humankind's greatest sources of pleasure"--
Author : Kanes K. Rajah
Publisher : John Wiley & Sons
ISBN 13 : 1118788761
Total Pages : 385 pages
Book Rating : 4.1/5 (187 download)
Download or read book Fats in Food Technology written by Kanes K. Rajah and published by John Wiley & Sons. This book was released on 2014-02-07 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
Author : Rachel Conners
Publisher : Houghton Mifflin
ISBN 13 : 0358116678
Total Pages : 295 pages
Book Rating : 4.3/5 (581 download)
Download or read book Bakerita written by Rachel Conners and published by Houghton Mifflin. This book was released on 2020 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: For Connors, baking has always been a source of joy. When her sister contracted Lyme disease and decided to cut gluten, dairy, and refined sugars from her diet, Connors stepped up to the challenge of using alternate ingredients to re-create her sister's favorites without sacrificing flavor. All of the recipes use simple, easy-to-source ingredients. -- adapted from inside front cover
Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276320
Total Pages : 589 pages
Book Rating : 4.4/5 (72 download)
Download or read book Bakery Products written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Author : Joanne Chang
Publisher : Chronicle Books
ISBN 13 : 1452139601
Total Pages : 203 pages
Book Rating : 4.4/5 (521 download)
Download or read book Baking with Less Sugar written by Joanne Chang and published by Chronicle Books. This book was released on 2015-04-21 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes for mouthwatering desserts with minimal refined sugar from the James Beard Award–winning pastry chef and author of Flour. Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: minus the sugar = plus the flavor. The sixty-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she’s also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than forty mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.
Author : Sally McKenney
Publisher : Race Point Publishing
ISBN 13 : 0760353735
Total Pages : 192 pages
Book Rating : 4.7/5 (63 download)
Download or read book Sally's Baking Addiction written by Sally McKenney and published by Race Point Publishing. This book was released on 2016-10-11 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated with a brand-new selection of desserts and treats, the fully illustrated Sally's Baking Addiction cookbook offers more than 80 scrumptious recipes for indulging your sweet tooth—featuring a chapter of healthier dessert options, including some vegan and gluten-free recipes. It's no secret that Sally McKenney loves to bake. Her popular blog, Sally's Baking Addiction, has become a trusted source for fellow dessert lovers who are also eager to bake from scratch. Sally's famous recipes include award-winning Salted Caramel Dark Chocolate Cookies, No-Bake Peanut Butter Banana Pie, delectable Dark Chocolate Butterscotch Cupcakes, and yummy Marshmallow Swirl S'mores Fudge. Find tried-and-true sweet recipes for all kinds of delicious: Breads & Muffins Breakfasts Brownies & Bars Cakes, Pies & Crisps Candy & Sweet Snacks Cookies Cupcakes Healthier Choices With tons of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss! Hungry for more? Learn to create even more irresistible sweets with Sally’s Candy Addiction and Sally’s Cookie Addiction.
