Download or read book The Technology of Cake Making written by A.J. Bent and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
Download or read book The Technology of Cake Making written by and published by . This book was released on 1973 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Technology of Cake Making written by Edmund Baron Bennion and published by . This book was released on 1979 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Technology of Cake Making written by A. J. Bent and published by . This book was released on 2014-01-15 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 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 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 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 Bakery Technology and Engineering written by Samuel A. Matz and published by . This book was released on 1960 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Snacking Cakes written by Yossy Arefi and published by Clarkson Potter. This book was released on 2020-10-27 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Find sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • The New York Times Book Review • Epicurious • Town & Country “[Snacking Cakes] hits the sweet spot. . . . Cake for breakfast? Yes, please!”—Martha Stewart Living In Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi’s collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction. With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They’re baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn’t be simpler to create. Yossy’s rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks. Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.
Download or read book Martha Stewart s Cake Perfection written by Editors of Martha Stewart Living and published by Clarkson Potter. This book was released on 2020-10-13 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Martha Stewart perfects the art of cakes with 125 recipes for all occasions, featuring exciting flavors, must-try designs, and dependable techniques. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Martha Stewart’s authoritative baking guide presents a beautiful collection of tiers and tortes, batters and buttercreams, and sheet cakes and chiffons to tackle every cake creation. Teaching and inspiring like only she can, Martha Stewart demystifies even the most extraordinary creations with her guidance and tricks for delicious cake perfection. From everyday favorites to stunning showstoppers, Martha creates bold, modern flavors and striking decorations perfect for birthdays, celebrations, and big bakes for a crowd. Think comforting classics like Snickerdoodle Crumb Cake and Apricot Cheesecake and treats that take it up a notch like Strawberry Ombré Cake and Coconut Chiffon Cake, plus a whole chapter on cupcakes alone. With Martha's expert tips, even the most impressive, towering cakes will be in your reach.
Download or read book Baked Products written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Download or read book Baking Problems Solved written by S P Cauvain and published by Woodhead Publishing. This book was released on 2017-02-18 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries. Uses a detailed and clear question and answer format that is ideal for quick reference Combines new, up-to-date problems and solutions with the best of the previous volume Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry
Download or read book Food Processing Technology written by P.J. Fellows and published by CRC Press. This book was released on 2000-07-11 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.
Download or read book Setting up and running a small flour mill or bakery written by Axtell, B. and published by CTA. This book was released on 2004-09-26 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: This series of practical guides is aimed at people starting or operating a food business. The third publication in the series covers markets for flours and bakery products, setting up a mill or a bakery, processing grains and flours and producing bakery products, quality assurance and legislation, and production and financial management. (See also 1041, 1175)
Download or read book Crab Cake written by Andrea Tsurumi and published by HarperCollins. This book was released on 2019-02-05 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kirkus Best Book / Publishers Weekly Best Book ★ "Readers come away with the idea that nourishing and supporting one another is the only way to change the world."–Kirkus, STARRED review ★ " [A] wholly original and moving affirmation of one crab’s power to bring a community together."–Publishers Weekly, STARRED review Crab follows his heart in the wake of a disaster and discovers that everyone’ talents have value when applied with generosity. Feed your craving for a hilarious, heart-warming story with Crab Cake. Humorous, intricate illustrations are perfect to engage readers aged 3-7 while teaching gentle lessons of civic engagement and rallying together as a community. Under the sea, fish do what fish do: Seahorse hides, Pufferfish puffs up, Parrotfish crunches coral, and Crab . . . bakes cakes? Scallop swims, Dolphin blows bubbles, and . . . Crab bakes cakes. And so life goes on, until one night when everything changes with a splash! In the face of total disaster, can Crab's small, brave act help the community come together and carry on?
Download or read book Encyclopedia of Food and Health written by and published by Academic Press. This book was released on 2015-08-26 with total page 2379 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food and Health, Five Volume Set provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter
Download or read book Food Engineering Aspects of Baking Sweet Goods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2019-10-21 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development. Addressing the engineering and science elements often ignored in current baking books, Food Engineering Aspects of Baking Sweet Goods explores important topics in understanding the baking process and reviews recent technological advances. With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake batter and cookie dough, cake emulsions, the physical and thermal properties of sweet goods, and heat and mass transfer during baking. It also presents the science of soft wheat products, including the quality of soft wheat, the functions of ingredients in the baking of sweet goods, and the chemical reactions during processing. In addition, the contributors discuss cake and cookie technologies as well as recent advances in baking soft wheat products. The final chapter examines the nutritional issues of consuming fats and sugars and presents general strategies for substituting fats and sugars in baked products. Taking an engineering approach to the field, this volume delineates the complex food process of baking, from ingredients to production to finished product.
