Biscuit, Cookie And Cracker Process And Recipes, Sykes, Glyn Barry
Автор: Samuel A. Matz Название: Cookie and Cracker Technology ISBN: 0442308922 ISBN-13(EAN): 9780442308926 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Davidson, Iain Название: Industrial Biscuit Production ISBN: 0128155795 ISBN-13(EAN): 9780128155790 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic.
Автор: Iain Davidson Название: Biscuit Baking Technology ISBN: 0128042117 ISBN-13(EAN): 9780128042113 Издательство: Elsevier Science Рейтинг: Цена: 24423.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens.
Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing.
Thoroughly explores the engineering of baking, details biscuit baking equipments, oven specifications, installation, operation and maintenance
The second edition expands chapters 1 to 3, detailing basic biscuit process, product range, ingredients and process changes during baking. All the chapters have been reorganized and updated
Provides details of best industry practice for safety, hygiene and maintenance of ovens
Contains explanations of heat transfer and all the types of biscuit oven design with clear pictures and drawings
Gathers all the information on how to select and specify an oven to be purchased for a particular range of biscuits
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