The Technology of Wafers and Waffles. I, Operational Aspects

 



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.

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.



Book Details

  • Title The Technology of Wafers and Waffles. I, Operational Aspects
  • Authors Karl F. Tiefenbacher
  • Year 2017
  • Edition 1st Edition
  • Publisher Academic Press is an imprint of Elsevier

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