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Synopsis
A guide to the science, engineering, and art of cookie technology. The first three chapters profile the cookie industries of the US, Western Europe, and the UK in terms of markets, techniques, and preferred products. Following chapters describe ingredients (flour, sugars, fats, leaveners, flavors, miscellaneous ingredients, eggs, chocolate), their chemistry and functionality. The chemical and physical interactions in cookie systems are then reviewed. The preceding basic information is followed by a detailed outline of engineering and production processes. The last chapter outlines ovens and equipment from the perspective of processing. Annotation copyright Book News, Inc. Portland, Or.
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- PublisherAmer Inst of Baking
- Publication date1994
- ISBN 10 1880877082
- ISBN 13 9781880877081
- BindingHardcover
- LanguageEnglish
- EditorKulp Carel
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Cookie Chemistry & Technology
Seller: ThriftBooksVintage, Tukwila, WA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. No Jacket. Minor shelf and handling wear, overall a clean solid copy with minimal signs of use. CLEAN COVER AND CONTENT PAGES. See photos for more information. Secure packaging for safe delivery. 2.25. Seller Inventory # 1764789755
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