Download or read book Bread Bakery Products World Summary written by Editorial Datagroup and published by . This book was released on 2019-07-16 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bread & Bakery Products World Summary Paperback Edition provides 7 years of Historic & Current data on the market in about 100 countries. The Aggregated market comprises of the 117 Products / Services listed. The Products / Services covered (Bread & Bakery Products) are classified by the 5-Digit NAICS Product Codes and each Product and Services is then further defined by each 6 to 10-Digit NAICS Product Codes. In addition full Financial Data (188 items: Historic & Current Balance Sheet, Financial Margins and Ratios) Data is provided for about 100 countries. Total Market Values are given for 117 Products/Services covered, including: BREAD + BAKERY PRODUCTS 1. Bread & bakery product manufactures 2. Retail bakeries 3. Breads & rolls 4. Bagels & similar 5. Cakes 6. Cookies 7. Doughnuts 8. Pies 9. Other sweet goods (sweet rolls, coffeecake, pastries, danishes, muffins, etc.) 10. Retail bakeries, nsk, total 11. Retail bakeries, nsk, nonadministrative-record 12. Retail bakeries, nsk, administrative-record 13. Commercial bakeries 14. Bread (white, wheat & rye, etc.), incl frozen 15. White pan bread 16. White pan bread, except frozen 17. Frozen white pan bread 18. White hearth bread (incl french, italian, etc.) 19. White hearth bread, except frozen (incl french, italian, etc.) 20. Frozen white hearth bread (incl french, italian, etc.) 21. Whole wheat, cracked wheat, multigrain & other dark wheat breads 22. Whole wheat, cracked wheat, multigrain & other dark wheat breads, except frozen 23. Frozen whole wheat, cracked wheat, multigrain & other dark wheat breads 24. Other variety breads (rye, unleavened, raisin, potato, self-rising, salt-free, canned, etc.) 25. Rye bread (incl pumpernickel), except frozen 26. Frozen rye bread (incl pumpernickel) 27. Unleavened bread, except frozen 28. Frozen unleavened bread 29. Other variety breads (raisin, potato, self-rising, salt-free, canned, etc.), except frozen 30. Other frozen variety breads (raisin, potato, self-rising, salt-free, canned, etc.) 31. Bread: white, wheat, rye, etc. (incl frozen), nsk, total 32. Bread: white, wheat, rye, etc. (incl frozen), nsk 33. Rolls (bread-type), muffins, bagels & croissants 34. Hamburger & wiener rolls 35. Hamburger & wiener rolls, except frozen 36. Frozen hamburger & wiener rolls 37. All other rolls (bread-type), incl muffins, bagels & croissants 38. Brown-and-serve rolls, except frozen 39. Frozen brown-and-serve rolls 40. English muffins, except frozen 41. Frozen english muffins 42. Hearth rolls, except frozen 43. Frozen hearth rolls 44. Bagels & similar, except frozen 45. Frozen Bagels & similar & similar 46. Croissants, except frozen 47. Frozen croissants 48. Other bread-type rolls (kaiser except hearth-type, parkerhouse, etc.), except frozen 49. Other frozen bread-type rolls (kaiser except hearth-type, parkerhouse, etc.) 50. Bread stuffing, croutons & bread crumbs (plain & seasoned) 51. Rolls (bread-type), muffins, bagels & croissants, nsk, total 52. Rolls (bread-type), muffins, bagels & croissants, nsk 53. Rolls, bread-type (including muffins, bagels and croissants) 54. Rolls, hamburger and wiener 55. Rolls, hamburger and wiener, except frozen 56. Rolls, hamburger and wiener, frozen 57. All other rolls, bread-type (incl. muffins, bagels & croissants) 58. Rolls, brown-and-serve, except frozen 59. Rolls, brown-and-serve, frozen 60. English muffins, except frozen 61. English muffins, frozen 62. Rolls, hearth, except frozen 63. Rolls, hearth, frozen 64. Bagels & similar, except frozen 65. Bagels & similar, frozen 66. Croissants, except frozen /.. etc.
Download or read book Bakery Products written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Download or read book Commercial Bakery Products World Summary written by Editorial Datagroup and published by . This book was released on 2019-07-16 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Commercial Bakery Products World Summary Paperback Edition provides 7 years of Historic & Current data on the market in about 100 countries. The Aggregated market comprises of the 86 Products / Services listed. The Products / Services covered (Commercial bakery products) are classified by the 5-Digit NAICS Product Codes and each Product and Services is then further defined by each 6 to 10-Digit NAICS Product Codes. In addition full Financial Data (188 items: Historic & Current Balance Sheet, Financial Margins and Ratios) Data is provided for about 100 countries. Total Market Values are given for 86 Products/Services covered, including: COMMERCIAL BAKERY PRODUCTS 1. Commercial bakeries 2. Bread (white, wheat & rye, etc.), incl frozen 3. White pan bread 4. White pan bread, except frozen 5. Frozen white pan bread 6. White hearth bread (incl french, italian, etc.) 7. White hearth bread, except frozen (incl french, italian, etc.) 8. Frozen white hearth bread (incl french, italian, etc.) 9. Whole wheat, cracked wheat, multigrain & other dark wheat breads 10. Whole wheat, cracked wheat, multigrain & other dark wheat breads, except frozen 11. Frozen whole wheat, cracked wheat, multigrain & other dark wheat breads 12. Other variety breads (rye, unleavened, raisin, potato, self-rising, salt-free, canned, etc.) 13. Rye bread (incl pumpernickel), except frozen 14. Frozen rye bread (incl pumpernickel) 15. Unleavened bread, except frozen 16. Frozen unleavened bread 17. Other variety breads (raisin, potato, self-rising, salt-free, canned, etc.), except frozen 18. Other frozen variety breads (raisin, potato, self-rising, salt-free, canned, etc.) 19. Bread: white, wheat, rye, etc. (incl frozen), nsk, total 20. Bread: white, wheat, rye, etc. (incl frozen), nsk 21. Rolls (bread-type), muffins, bagels & croissants 22. Hamburger & wiener rolls 23. Hamburger & wiener rolls, except frozen 24. Frozen hamburger & wiener rolls 25. All other rolls (bread-type), incl muffins, bagels & croissants 26. Brown-and-serve rolls, except frozen 27. Frozen brown-and-serve rolls 28. English muffins, except frozen 29. Frozen english muffins 30. Hearth rolls, except frozen 31. Frozen hearth rolls 32. Bagels & similar, except frozen 33. Frozen Bagels & similar & similar 34. Croissants, except frozen 35. Frozen croissants 36. Other bread-type rolls (kaiser except hearth-type, parkerhouse, etc.), except frozen 37. Other frozen bread-type rolls (kaiser except hearth-type, parkerhouse, etc.) 38. Bread stuffing, croutons & bread crumbs (plain & seasoned) 39. Rolls (bread-type), muffins, bagels & croissants, nsk, total 40. Rolls (bread-type), muffins, bagels & croissants, nsk 41. Rolls, bread-type (including muffins, bagels and croissants) 42. Rolls, hamburger and wiener 43. Rolls, hamburger and wiener, except frozen 44. Rolls, hamburger and wiener, frozen 45. All other rolls, bread-type (incl. muffins, bagels & croissants) 46. Rolls, brown-and-serve, except frozen 47. Rolls, brown-and-serve, frozen 48. English muffins, except frozen 49. English muffins, frozen 50. Rolls, hearth, except frozen 51. Rolls, hearth, frozen 52. Bagels & similar, except frozen 53. Bagels & similar, frozen 54. Croissants, except frozen 55. Croissants, frozen 56. Other rolls, bread-type, including kaiser, except frozen 57. Other rolls, bread-type, including kaiser, frozen 58. Bread stuffing, croutons and bread crumbs (plain & seasoned) 59. Soft pretzels & similar 60. Rolls (bread-type), muffins, bagels and croissants, nsk 61. Soft cakes, except frozen 62. Snack cakes, except frozen /.. etc.
Download or read book Bread written by William Rubel and published by Reaktion Books. This book was released on 2011-10-15 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of “breaking bread together” is a lasting symbol of the uniting power of a meal. Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbook. William Rubel begins with the amazing invention of bread approximately 20,000 years ago in the Fertile Crescent and ends by speculating on the ways in which cultural forces and advances in biotechnology may influence the development of bread in the twenty-first century. Rubel shows how simple choices, may be responsible for the widespread preference for wheat over other bread grains and for the millennia-old association of elite dining with white bread. He even provides an analysis of the different components of bread, such as crust and crumb, so that readers may better understand the breads they buy. With many recipes integrated with the text and a glossary covering one hundred breads, Bread goes well beyond the simple choice of white or wheat. Here, general readers will find an approachable introduction to the history of bread and to the many forms that bread takes throughout the world, and bread bakers will discover a history of the craft and new ways of thinking that will inspire experimentation.
Download or read book Industry and Trade Summary Bakery Products written by and published by DIANE Publishing. This book was released on with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Science of Bakery Products written by William P Edwards and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Download or read book Retail Bakery Products World Summary written by Editorial Datagroup and published by . This book was released on 2019-07-16 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Retail Bakery Products World Summary Paperback Edition provides 7 years of Historic & Current data on the market in about 100 countries. The Aggregated market comprises of the 12 Products / Services listed. The Products / Services covered (Retail bakery products) are classified by the 5-Digit NAICS Product Codes and each Product and Services is then further defined by each 6 to 10-Digit NAICS Product Codes. In addition full Financial Data (188 items: Historic & Current Balance Sheet, Financial Margins and Ratios) Data is provided for about 100 countries. Total Market Values are given for 12 Products/Services covered, including: RETAIL BAKERY PRODUCTS 1. Retail bakeries 2. Breads & rolls 3. Bagels & similar 4. Cakes 5. Cookies 6. Doughnuts 7. Pies 8. Other sweet goods (sweet rolls, coffeecake, pastries, danishes, muffins, etc.) 9. Retail bakeries, nsk, total 10. Retail bakeries, nsk, nonadministrative-record 11. Retail bakeries, nsk, administrative-record There are 188 Financial items covered, including: Total Sales, Pre-tax Profit, Interest Paid, Non-trading Income, Operating Profit, Depreciation: Structures, Depreciation: P + E, Depreciation: Misc., Total Depreciation, Trading Profit, Intangible Assets, Intermediate Assets, Fixed Assets: Structures, Fixed Assets: P + E, Fixed Assets: Misc., Total Fixed Assets, Capital Expenditure: Structures, Capital Expenditure: P + E, Capital Expenditure: Vehicles, Capital Expenditure: Data Processing, Capital Expenditure: Misc., Total Capital Expenditure, Retirements: Structures, Retirements: P + E, Retirements: Misc., Total Retirements, Total Fixed Assets, Finished Product Stocks, Work in Progress as Stocks, Materials as Stocks, Total Stocks / Inventory, Debtors, Total Maintenance Costs, Services Purchased, Misc. Current Assets, Total Current Assets, Total Assets, Creditors, Short Term Loans, Misc. Current Liabilities, Total Current Liabilities, Net Assets / Capital Employed, Shareholders Funds, Long Term Loans, Misc. Long Term Liabilities, Workers, Hours Worked, Total Employees, Raw Materials Cost, Finished Materials Cost, Fuel Cost, Electricity Cost, Total Input Supplies / Materials + Energy Costs, Payroll Costs, Wages, Director Remunerations, Employee Benefits, Employee Commissions, Total Employees Remunerations, Sub Contractors, Rental & Leasing: Structures, Rental & Leasing: P + E, Total Rental & Leasing Costs, Maintenance: Structures, Maintenance: P + E, Communications Costs, Misc. Expenses, Sales Personnel Variable Costs, Sales Expenses + Costs, Sales Materials Costs, Total Sales Costs, Distribution Fixed + Variable Costs, Premises Fixed Costs, Premises Variable Costs, Physical Handling Fixed + Variable Costs, Physical Process Fixed + Variable Costs, Total Distribution Costs, Correspondence Costs, Media Advertising Costs, Advertising Materials Costs, POS & Display Costs, Events Costs, Total Advertising Costs, Product Handling Costs, Product Support Costs, Product Service Costs, Customer Problem Solving Costs, Total After-Sales Costs, Total Marketing Costs, New Technology Expenditure, New Production Technology Expenditure, Total Research + Development Expenditure, Total Operational & Process Costs, Debtors + Agreed Terms, Un-recoverable Debts. /.. etc.
Download or read book A Blessing of Bread written by Maggie Glezer and published by Artisan Books. This book was released on 2004-01-01 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern-day takes on age-old recipes for challah, holiday breads, and everyday family breads from Ashkenazi, Sephardic, North African, and Near Eastern traditions, interwoven with joyous family stories, wise folktales, proverbs, and prayers.
Download or read book Bakery Products Science and Technology written by Weibiao Zhou and published by John Wiley & Sons. This book was released on 2014-06-04 with total page 1374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Download or read book Handbook of Mineral Elements in Food written by Miguel de la Guardia and published by John Wiley & Sons. This book was released on 2015-04-20 with total page 800 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource. Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.
Download or read book Mickiewicz B Britchenko I 2022 Main Trends and Development Forecast of Bread and Bakery Products Market VUZF Review 7 3 113 123 written by Igor Britchenko and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bakery products are very important in human nutrition and are the basis of any daily diet. Their social significance is determined by the traditions and habits of the population of the countries, accessibility for all groups of the population, diverse assortment, including bakery products for functional and specialized purposes. The up-to-date trend is to expand the assortment of functional bakery products, the use of which will provide the body's need for the necessary macro- and micronutrients for an active and healthy lifestyle. In the bread and bakery products market, consumer preferences are constantly changing. Consumers prefer products that contain less fat and sugar. The market is in demand for bakery products that are healthy, while taste remains an important success factor. Manufacturers include popular healthy additives (grains, seeds and legumes) in their products. Particularly popular at present are ingredients from Eastern Europe and Asia: yuzu, sesame, matcha, shiso. Tropical fruits (passion fruit, mango, bergamot) and fragrances (dried hibiscus, lavender and rose) are predicted to become popular. This causes the complexity of demand segmentation, features of merchandising and pricing policy, features of consumer behavior and consumption psychology, etc. An assessment is given of the dynamics of production and consumption of bread and exports of products, and a forecast is made for the development of the world market for bread and bakery products. The results of the analysis are necessary to assess the level of food safety and to develop a strategy that takes into account the current trends in the global bread and bakery products market. Prospective trends for sustainable production of frozen bakery products have been developed.
Download or read book Statistical Abstract of the United States written by and published by . This book was released on 1964 with total page 1064 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Complete Technology Book on Bakery Products Baking Science with Formulation Production 4th Edition written by NIIR Board of Consultants & Engineers and published by NIIR PROJECT CONSULTANCY SERVICES. This book was released on 2020-01-01 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking, referred to as the oldest form of cooking, is used for producing everyday products like bread, cakes, pastries, pies, cookies, and donuts. These products are prepared using various ingredients like grain-based flour, water and leavening agents. They are considered fast-moving consumer goods (FMCG) and are consumed daily. Owing to their palatability, appearance and easily digestible nature, they are highly preferred for both formal and informal occasions. Nowadays, most traditional baking methods have been replaced by modern machines. This shift has enabled manufacturers to introduce innovative bakery products with different ingredients, flavors, shapes and sizes. The book is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits. The Global Bakery Market size is predicted to reach USD 4.36 billion by 2030 with a CAGR of 3.8% from 2020-2030. Bakery products are a part of the processed food class. They include cake, pastries, biscuits, bread, breakfast cereals, and customized baker products. The growing per-capita consumption trends of bakeshop products indicates the untapped growth potential. The market potential is high particularly in the growing markets of Asia and South America; whereby, client demand is increasing for ready to eat bakery products, as a results of the influence of Western culture and additionally for its convenience. The book covers various aspects related to different bakery products with their manufacturing process and also provides contact details of raw material, plant and machinery suppliers with equipment photographs and their technical specifications. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the manufacturing processes of bakery products. Food Mixer, Cookie Extruder, Rotary Oven, Biscuit Sandwiching Machine, Tunnel Gas Oven, Flour Mixer, Cookies Rotary Moulder, Bun Divider Moulder, Planetary Mixer, Spiral Mixer, Pillow Packing Machine, Oil Spray Machine are the various equipments described in the book with their photographs and technical specifications. A total guide to manufacturing and entrepreneurial success in one of today's most baking industry. This book is one-stop guide to one of the fastest growing sectors of the bakery industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of bakery products. It serves up a feast of how-to information, from concept to purchasing equipment.
Download or read book Poil ne written by Apollonia Poilâne and published by Rux Martin/Houghton Mifflin Harcourt. This book was released on 2019 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.
Download or read book Bakery Products in Germany written by Ranna Bernard and published by . This book was released on 2016 with total page 15 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
