The Technology of Wafers and Waffles I
Operational Aspects
- Publisher's listprice EUR 176.00
-
72 996 Ft (69 520 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 10% (cc. 7 300 Ft off)
- Discounted price 65 696 Ft (62 568 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
72 996 Ft
Availability
printed on demand
Why don't you give exact delivery time?
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:
- Publisher Elsevier Science
- Date of Publication 18 May 2017
- ISBN 9780128094389
- Binding Paperback
- No. of pages712 pages
- Size 234x190 mm
- Weight 1470 g
- Language English 0
Categories
Long description:
The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing.
The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles.
MoreTable of Contents:
1. Introduction2. Technology of Main Ingredients--Water and Flours3. Technology of Main Ingredients--Sweeteners and Lipids4. Technology of Minor Ingredients for Wafers and Waffles5. Adjuncts--Filling Creams, Inclusions, Cacao and Chocolate6. Wafer Sheets: Technology and Products7. Technology of Other Crisp Wafers8. After Bake Technology of Crisp Wafers and of Waffles9. Waffles: An Overview in Technology
More
