Baking Science & Technology: Formulation and Production: 2

Pyler, E. J., Gorton, L. A.

ISBN 10: 098202391X / ISBN 13: 9780982023914

Published by Sosland Pub Co, 2010

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Seller Inventory # D8S0-3-M-098202391X-6

Bibliographic Details

• Title: Baking Science & Technology: Formulation and Production: 2
• Publisher: Sosland Pub Co
• Publication Date: 2010
• Language: English
• ISBN 10: 098202391X
• ISBN 13: 9780982023914
• Binding: Paperback
• Edition: 4th Edition
• Condition: Very Good
• Book Type: book

About this title

Synopsis

Formulation & Production takes up formulating and processing systems. This volume looks at fundamental dough and batter processes, and then it delves deep into formulating a vast variety of baked foods from bread, buns and flatbreads to cakes, cookies, muffins and donuts. Fried and griddle items are also covered in detail as are icings and glazes. The second half of Volume 2 comprehensively defines processing systems. From ingredient handling through mixing, makeup, thermal processing, cooling and packaging, these sections bring the reader up to date on the latest technology and define the array of choices and innovations available. Specialty equipment for tortillas, bagels, pretzels and baked snacks and others is also covered. "Baking Science & Technology" was first published in 1952, then again in 1972 and 1988. This book has stood the test of time and continues to be used as a textthe industry's leading baking schools and as a daily reference for thousands of bakers and bake