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

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