Technology of Baking

This practical work provides a thorough grounding in the principles of baking technology and is a valuable reference for production, quality and technical personnel in the industry itself and its ingredient, equipment and packaging suppliers.

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This practical book provides a thorough grounding in the principles of baking technology and is a valuable reference for production, quality and technical personnel in the industry itself and its ingredient, equipment and packaging suppliers. There are common themes to the operations involved in baking. These themes are applicable to all bakery operations throughout the world, and this book is based on an identification and explanation of these operations. Coverage includes: details of manufacturing processes; specification and handling of common ingredients; function and interaction of ingredients during processing; management of variability within production processes - in the context of the maximum rate of production of a standard product; microbiological, safety and shelf-life control; packaging methods and equipment; product development; and scale-up of bench to automated processes.