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Elsevier
Elsevier Publisher
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The technology of wafers and waffles I

The Technology of Wafers and Waffles I is the definitive reference book on wafer and waffle technology and manufacture. 

 


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

  • Serves as a complete reference book on wafer and waffle technology and manufacturing, the first of its kind
  • Covers specific ingredient technology such as water quality, wheat flour, starches, dextrins, oils and fats for wafer and waffles
  • Explores wafer and waffle product types, development, ingredients, manufacturing and quality assurance
  • Explains the scientific background of wafer and waffle baking
  • Informs both artisan and industrial bakers about many related areas of bakery product manufacturing

Readership

Wafer and waffle manufacturing companies, technologists in R & D, quality assurance, supervisors

By Karl Tiefenbacher
ISBN: 9780128094389