The Technology of Cake Making

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9780751403497: The Technology of Cake Making

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.

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E.B. Bennion, G.S.T. Bamford
Published by Kluwer Academic Publishers Group, Netherlands (1997)
ISBN 10: 0751403490 ISBN 13: 9780751403497
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Book Description Kluwer Academic Publishers Group, Netherlands, 1997. Hardback. Book Condition: New. 6th ed. 1997. 247 x 158 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. Bookseller Inventory # LIE9780751403497

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Book Description Springer, 2016. Paperback. Book Condition: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Bookseller Inventory # ria9780751403497_lsuk

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Book Description Kluwer Academic Publishers Group, 1997. HRD. Book Condition: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bookseller Inventory # IP-9780751403497

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Book Description Springer, 1997. Book Condition: New. This item is printed on demand for shipment within 3 working days. Bookseller Inventory # LP9780751403497

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Book Description Kluwer Academic Publishers Group, 1997. HRD. Book Condition: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Bookseller Inventory # IP-9780751403497

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Book Description Springer, 1997. Hardback. Book Condition: NEW. 9780751403497 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Bookseller Inventory # HTANDREE0278334

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A.J. Bent, E.B. Bennion, G.S.T. Bamford
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Book Description Springer, 1997. Hardcover. Book Condition: New. 6th. This item is printed on demand. Bookseller Inventory # DADAX0751403490

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Bent, A.J.; Bennion, E.B.; Bamford, G.S.T.
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Book Description Springer, 1997. Hardcover. Book Condition: New. book. Bookseller Inventory # 0751403490

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E.B. Bennion, G.S.T. Bamford
Published by Kluwer Academic Publishers Group, Netherlands (1997)
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Book Description Kluwer Academic Publishers Group, Netherlands, 1997. Hardback. Book Condition: New. 6th ed. 1997. 247 x 158 mm. Language: English . Brand New Book ***** Print on Demand *****. 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. Bookseller Inventory # APC9780751403497

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E.B. Bennion, G.S.T. Bamford
Published by Kluwer Academic Publishers Group, Netherlands (1997)
ISBN 10: 0751403490 ISBN 13: 9780751403497
New Hardcover Quantity Available: 10
Print on Demand
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(London, United Kingdom)
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Book Description Kluwer Academic Publishers Group, Netherlands, 1997. Hardback. Book Condition: New. 6th ed. 1997. 247 x 158 mm. Language: English . Brand New Book ***** Print on Demand *****.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. Bookseller Inventory # APC9780751403497

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