Items related to The [H1 genuine cake processing(Chinese Edition)
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Light Date :2004-05-01 2004 China Light Industry cake processing original 42 yuan Bennion (English) the Bamford book. Jinmao Guo Jin Yi translation China Light Industry Publishing 2004-5 1 97875...
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Modern Food Science and Technology Series: cake processing (6th ed.)(Chinese Edition)
ISBN 10: 7501942714
ISBN 13: 9787501942718
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paperback
Seller: liu xing, Nanjing, JS, China
Seller rating 5 out of 5 stars
paperback. Condition: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: 2004 05 of Pages: 306 in Publisher: China Light Industry Press. American Modern Food Science and Technology Series: cake processing (6th edition) The introduction of the relative density (RD). to replace the specific volume measured cake batter The amount of the inflator (RD use with international standards are consistent). Retained than the volume used for measuring the volume of the baked product. because the specific volume of customary in the industry is that it increases with the improvement of the quality of the cake. but with a ceiling limit. Formulations been adjusted. the amount of use the standard form and formulations: The flour% (flour or some other main raw material (A) is 100. and the other raw materials. in order to express); U.S. application uses imperial. lboz (pounds and ounces ); Metric. kg. American Modern Food Science and Technology Series: cake processing (6th edition) is intended for bakery production and joint industrial product development and bakery products. raw materials testing personnel to read. but also can be used as baking disciplines. food technology and food production students and important source of information for the teacher. Contents: wheat and flour 2 specifications of wheat flour 3 eggs and egg products 4 baking grease 5 cream. butter and milk fat products 6 lactose sugar 8 Chemical loose yeast loose 10 emulsification and emulsifier 11 spices and seasonings 12 with pastry of nuts 13 14 jams and jellies fruit for cakes. 15 plastic and gelling agent 16 chocolate cake 21 17 frostings. fillings and syrups 18 fermentation products. 19 chemical the loose products 20 pastry making process 22 sponge products 23 almond products 24 nutritional value of pastries and color snack 25 baking pastry products 26 bakery machinery and factory 27 pastas pastry 28 the pastry baking test water activity in the 29 flour pastry product development 30 pastry products packaging 31 low-sugar and low-fat baked goodsFour Satisfaction guaranteed,or money back. Seller Inventory # NE003844