The Technology of Wafers and Waffles I: Operational Aspects

The Technology of Wafers and Waffles I: Operational Aspects

The Technology of Wafers and Waffles I: Operational Aspects

The Technology of Wafers and Waffles: Operational Aspects is the complete reference book on wafer and waffle innovation and production. It covers explicit fixing innovation (counting water quality, wheat flour, starches, dextrins, oils and fats) and dives widely into the assembling components and mechanical topics in wafer producing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing.

The book clarifies, exhaustively, working methodology like blending, preparing, filling, cooling, cutting and bundling for each sort of wafer: level and molded wafers for making bread rolls, frozen treats, cups, wafer reels, wafer sticks (woodwind wafers) and bread roll wafers. It likewise investigates the different kinds of European (Belgian) waffles and North American frozen waffles.
  • Serves as a complete reference book on wafer and waffle technology and manufacturing, the first of its kind
  • Covers specific ingredient technology such as water quality, wheat flour, starches, dextrins, oils and fats for wafer and waffles
  • Explores wafer and waffle product types, development, ingredients, manufacturing and quality assurance
  • Explains the scientific background of wafer and waffle baking
  • Informs both artisan and industrial bakers about many related areas of bakery product manufacturing
About the Author
Karl F. Tiefenbacher was Head of the Franz Haas Bakery Technology Centre for 26 years and spent 14 years in Research and Development in the food industry. He has handled more than 300 troubleshooting tasks in Bakery Technology worldwide and provides recipe consulting and development for many companies across the globe. He has conducted trainings in wafer, waffle, and biscuit technology for operators, technologists, and owners, and has given assistance in equipment selection and commissioning.
Es un libro escrito por un referente en la materia, donde no deja de explicarnos toda su experiencia y sabiduría de la Tecnología de Obleas. Muy completo que abarca todas las explicaciones desde materias primas, recetas, procesos y vida util. Excelente Libro --Antonio

Best book on wafer/waffle manufacturing available!! A must read for anyone in the industry as it is a covers all general aspects of wafer manufacturing in one book. --E.J 

Download Cooking Ebook The Technology of Wafers and Waffles I: Operational Aspects | 33 Mb | Pages 697 | EPUB | 2017

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