The Technology of Cake Making

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9781441947420: The Technology of Cake Making

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

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A.J. Bent; E.B. Bennion; G.S.T. Bamford
Edité par Springer (1900)
ISBN 10 : 1441947426 ISBN 13 : 9781441947420
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Description du livre Springer, 1900. État : New. This item is printed on demand for shipment within 3 working days. N° de réf. du libraire LP9781441947420

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A. J. Bent, E.B. Bennion, G.S.T. Bamford
Edité par Springer-Verlag New York Inc., United States (2010)
ISBN 10 : 1441947426 ISBN 13 : 9781441947420
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Description du livre Springer-Verlag New York Inc., United States, 2010. Paperback. État : New. 6th ed. Softcover of orig. ed. 1997. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable bench marks for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement).Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality. N° de réf. du libraire LIE9781441947420

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A.J. BENT
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ISBN 10 : 1441947426 ISBN 13 : 9781441947420
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Herb Tandree Philosophy Books
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Description du livre Springer, 2010. Paperback. État : NEW. 9781441947420 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. N° de réf. du libraire HTANDREE0297219

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A.J. Bent, E.B. Bennion, G.S.T. Bamford
Edité par Springer (2010)
ISBN 10 : 1441947426 ISBN 13 : 9781441947420
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Ergodebooks
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Description du livre Springer, 2010. Paperback. État : New. Softcover reprint of hardcover 6. This item is printed on demand. N° de réf. du libraire DADAX1441947426

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E. B. Bennion
Edité par Springer US (2010)
ISBN 10 : 1441947426 ISBN 13 : 9781441947420
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Revaluation Books
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Description du livre Springer US, 2010. Paperback. État : Brand New. 6th edition. 421 pages. 9.00x6.00x1.04 inches. In Stock. N° de réf. du libraire zk1441947426

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