by
Cauvain, Stanley.
Call Number
664.752 CAU
Publication Date
2001
Format:
Books
Relevance:
5.6308
by
Daniel, Albert R.
Call Number
ARC 641.71
Format:
Books
Relevance:
2.5177
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by
Tiefenbacher, Karl F., author.
Call Number
664.7525 23
Publication Date
2017
Summary
The Technology of Wafers and Waffles: Operational AspectsïŽis the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles.
Format:
Electronic Resources
Relevance:
2.0211
by
Mathuravalli, S.
Call Number
664.752
Publication Date
2021
Format:
Electronic Resources
Relevance:
2.0179
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