Bakery and Confectionery Products
portes grátis
Bakery and Confectionery Products
Processing, Quality Assessment, Packaging and Storage Techniques
Jagarlamudi, Lakshmi
Taylor & Francis Ltd
11/2024
272
Mole
9781032428383
Pré-lançamento - envio 15 a 20 dias após a sua edição
Descrição não disponível.
1. History, Prospects and Trends in Bakery and Confectionery Industry Bakery Industry 2. Types of Bakery and Confectionery Products 3. Bakery Ingredients 4. Formulations and Processing of Biscuits 5. Formulations and Processing of Cakes and Types of Cakes 6 Formulations and Processing of Breads 7. Bakery Equipment 8. Quality Assessment and Standard Specifications of Bakery Products 9. Confectionery and Chocolate Ingredients 10. Commercial Processing of Chocolate 11. Types of Confectionery: Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar Panning Tablets, Cream Pastes and Lozenges 12. Crystallized Confectionery and Chewing Gums 13. Equipments Used in Confectionery Manufacturing 14. Packaging and Storage of Bakery and Confectionery Products 15. Quality Assessment and Standard Specifi cations of Confectionery Products
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Moisture Content;Cocoa Butter;Chocolate Liquor;Invert Sugar;Baking Powder;Bakery Products;Wheat Flour;Cocoa Solids;Cream Pastes;Cocoa Powder;Sugar Confectionery;Semisweet Chocolate;Bittersweet Chocolate;Sugar Syrup;Cacao Beans;Milk Chocolate;Diastatic Activity;Confectionery Products;Glucose Syrup;High Ratio Cakes;Soft Wheat Flour;Oven Band;Fluid Bed Roasters;La Taza;Dough Pieces
1. History, Prospects and Trends in Bakery and Confectionery Industry Bakery Industry 2. Types of Bakery and Confectionery Products 3. Bakery Ingredients 4. Formulations and Processing of Biscuits 5. Formulations and Processing of Cakes and Types of Cakes 6 Formulations and Processing of Breads 7. Bakery Equipment 8. Quality Assessment and Standard Specifications of Bakery Products 9. Confectionery and Chocolate Ingredients 10. Commercial Processing of Chocolate 11. Types of Confectionery: Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar Panning Tablets, Cream Pastes and Lozenges 12. Crystallized Confectionery and Chewing Gums 13. Equipments Used in Confectionery Manufacturing 14. Packaging and Storage of Bakery and Confectionery Products 15. Quality Assessment and Standard Specifi cations of Confectionery Products
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Moisture Content;Cocoa Butter;Chocolate Liquor;Invert Sugar;Baking Powder;Bakery Products;Wheat Flour;Cocoa Solids;Cream Pastes;Cocoa Powder;Sugar Confectionery;Semisweet Chocolate;Bittersweet Chocolate;Sugar Syrup;Cacao Beans;Milk Chocolate;Diastatic Activity;Confectionery Products;Glucose Syrup;High Ratio Cakes;Soft Wheat Flour;Oven Band;Fluid Bed Roasters;La Taza;Dough Pieces
