The Technology of Wafers and Waffles II: Recipes, Product Development and Know-How

Karl F. Tiefenbacher

Anno: 2018
Rilegatura: Paperback / softback
Pagine: 437 p.
Testo in English
Dimensioni: 229 x 152 mm
Peso: 910 gr.
  • EAN: 9780128094372
pagabile con 18App pagabile con Carta del Docente

Articolo acquistabile con 18App e Carta del Docente

€ 164,13

Venduto e spedito da IBS

164 punti Premium

Disponibile in 10 gg

Quantità:
Descrizione
The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content. Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order.