Ice Cream
- Publisher's listprice EUR 171.19
-
72 618 Ft (69 160 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 14 524 Ft off)
- Discounted price 58 094 Ft (55 328 Ft + 5% VAT)
72 618 Ft
Availability
Not yet published.
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number Eighth Edition 2025
- Publisher Springer
- Date of Publication 6 June 2025
- Number of Volumes 1 pieces, Book
- ISBN 9783031778711
- Binding Hardback
- No. of pages561 pages
- Size 235x155 mm
- Language English
- Illustrations 51 Illustrations, black & white; 88 Illustrations, color 700
Categories
Short description:
It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of ?better for you? and ?non-dairy? frozen dessert categories, and the much greater attention to microbiological quality, are just some examples. In this revision, we updated all content to present the latest in ingredients, formulations, processing equipment and food safety, as well as add several new chapters to provide a more complete coverage of the wider aspects of frozen dessert formulation and production.
MoreLong description:
It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of ?better for you? and ?non-dairy? frozen dessert categories, and the much greater attention to microbiological quality, are just some examples. In this revision, we updated all content to present the latest in ingredients, formulations, processing equipment and food safety, as well as add several new chapters to provide a more complete coverage of the wider aspects of frozen dessert formulation and production.
MoreTable of Contents:
The Ice Cream Industry.- Composition and Formulations.- Mix Ingredients.- Flavoring and Coloring Materials.- Calculation of Ice Cream Mixes.- Mix Processing and Properties.- Freezing and Refrigeration.- Packaging, Hardening and Shipping.- Ice Cream Structure.- Shelf Life.- Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Formulations for Specialty Products.- Non-Dairy Frozen Desserts.- Hygienic Considerations for Equipment and Facilities.- Microbiological Quality and Safety; Cleaning and Sanitizing Practices.- Analyzing Frozen Desserts.- Entrepreneurship, Retailing, Store Operations.
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