Автор: Iain Davidson Название: Biscuit Baking Technology ISBN: 0128042117 ISBN-13(EAN): 9780128042113 Издательство: Elsevier Science Цена: 24423.00 р. Наличие на складе: Есть у поставщикаПоставка 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
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
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: Sykes, Glyn Barry Название: Biscuit, Cookie And Cracker Process And Recipes ISBN: 0128205989 ISBN-13(EAN): 9780128205983 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits. These recipes have been developed in Europe, Asia, Australia, North America and South America. Beginning with an explanation of the production process and formulations, this book provides easy-access information for developing new biscuits, cookies and crackers for international markets.
All the process details, formulations, technical information are based on the notes and files of the late Glyn Sykes. Glyn gained wide experience over a working lifetime in the biscuit baking industry, working with over fifty biscuit manufacturers world-wide. Glyn Sykes family have made the information available for the new book, which is a valuable reference for professionals in the biscuit baking industry and students in the food technology field.
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