This definitive reference book 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.
Additionally, this 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.
Key Features
Readership
Wafer and waffle manufacturing companies, technologists in R & D, quality assurance, supervisors
By Karl Tiefenbacher
ISBN: 9780128094389