Biscuit Manufacture
Elsevier Science Ltd (Verlag)
978-0-444-20072-3 (ISBN)
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All formulae should be interpreted in conjunction with the 'Guide to using formulae' at the beginning of Chapter 12. As the biscuit industry advances towards complete automation, plant and equipment become more advanced and sophisticated.
I Raw Materials.- 1 Flour and cereal products.- 2 Fats and oils.- 3 Sweetening agents.- 4 Aerating agents.- 5 Dairy products.- 6 Fruits and nuts.- 7 Setting materials.- 8 Chocolate and cocoa products.- 9 Flavouring materials.- 10 Colouring materials.- II Classification and Methods.- 11 Classification of biscuit types and methods of production.- III Formulae-Quality Control and Development.- 12 Basic ingredient proportions of biscuit doughs.- 13 Basic ingredient proportions of wafers, marshmallows, creams, and fillings.- 14 Quality control.- 15 Re-use and disposal of unsatisfactory products.- 16 Development.- IV Plant and Equipment.- 17 Raw materials storage and handling.- 18 Mixing room equipment.- 19 Machine room equipment.- 20 Ovens and baking.- 21 Wafers and second process equipment.- 22 Ancillary equipment and automation.- 23 Packaging of biscuits.- V General Considerations.- 24 Factory layout and hygiene.
Erscheint lt. Verlag | 17.3.1971 |
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Zusatzinfo | biography |
Verlagsort | Oxford |
Sprache | englisch |
Maße | 140 x 216 mm |
Gewicht | 700 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-444-20072-X / 044420072X |
ISBN-13 | 978-0-444-20072-3 / 9780444200723 |
Zustand | Neuware |
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