A Basic Course In Confectionery
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A Basic Course In Confectionery
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Author : Ron Lees
language : en
Publisher:
Release Date : 1980
A Basic Course In Confectionery written by Ron Lees and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Confectionery categories.
Basics Of Confectionery Technology
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Author : Sonal Naresh Chaudhari
language : en
Publisher: New India Publishing Agency
Release Date : 2023-06-06
Basics Of Confectionery Technology written by Sonal Naresh Chaudhari and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-06 with Technology & Engineering categories.
This proposed book is the easy and complete guide to students for Course of Confectionery Technology. Generally text books and reference books recommended for confectionery technology are very costlier and also not easily available. Language of books many times is not easy to understand. This book “Basics of Confectionery Technology” is easy to understand. It will be surely helpful to all students, staff, individuals for basics of Confectionery Technology. In other words,this Book is the “Perfect Solution” for Confectionery Technology”
A Course In Confectionery
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Author : Ernest John Clyne
language : en
Publisher:
Release Date : 1955
A Course In Confectionery written by Ernest John Clyne and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1955 with Confectionery categories.
Bakery Confectionery Technology
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Author : Khalid Bashir
language : en
Publisher: New India Publishing Agency
Release Date : 2022-11-17
Bakery Confectionery Technology written by Khalid Bashir and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-17 with Technology & Engineering categories.
This book “Bakery and Confectionery Technology” gives a concise explanation of the principles, science, methods and processes involved in the development of various bakery products. The book aims to introduce students and professionals to basic as well as advanced topics on baking science and technology. The book covers wealth of information regarding the status of bakery industry, quality parameters of bakery and confectionery ingredients, chemistry of dough development, technology for manufacture of yeast-made products-bread, cakes, biscuits, desserts and pizza. This book provides information with respect to the standards and regulations of Bakery and Confectionery Products and also discusses the use of modern technological machineries for bakery production, icings and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and allied fields. Besides, the book can serve as a guide for home and industrial bakers as well as those engaged in the profession. The book will also be beneficial for technical professional working in flour milling and bakery industry which is one of the largest organized sectors in the Indian food industry.
Confectionery Science And Technology
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Author : Richard W. Hartel
language : en
Publisher: Springer
Release Date : 2017-10-09
Confectionery Science And Technology written by Richard W. Hartel and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-09 with Technology & Engineering categories.
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Textbook Of Bakery And Confectionery
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Author : SIVALINGAM, YOGAMBAL
language : en
Publisher: PHI Learning Pvt. Ltd.
Release Date : 2023-04-01
Textbook Of Bakery And Confectionery written by SIVALINGAM, YOGAMBAL and has been published by PHI Learning Pvt. Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-01 with Cooking categories.
Baking is both an art and a science, and mastery in baking allows the baker to be creative in exploring new and quality products from inconsistent ingredients and process conditions. This book, now in its third edition, gives a succinct account of the practical and theoretical concepts, the methods and processes involved in the preparation of various bakery products. The author, with her rich teaching and industry experience in the field, gives a wealth of information about making of various yeast–made products — bread, cakes, biscuits, desserts and pizza—their ingredients, leavening agents, and the functions of salt, sugar, eggs, and so on in bakery production. She also discusses the use of modern technology machines in bakery production, icings, decoration, bakery organization, and many other aspects. The book, in its New Edition, has been further improved and enhanced by adding eggless recipes. Also, it includes a large number of colour photographs of the finished products and ingredients to provide the readers with clear knowledge and understanding about them. The book is mainly intended as a text for undergraduate students pursuing courses in Hotel Management, Catering and Nutrition Science and Home Science. Besides, the book can also be useful as a guide for home bakers and industrial bakers as well as those engaged in the profession. KEY FEATURES i) Describes many new bakery items as well as the use of modern machinery in bakery and confectionery. ii) Gives a number of Review Questions at the end of each chapter. iii)Provides Short Questions and Answers and two Model Question Papers for self-assessment. What the Experts Say: This book contains all the basic information related to raw materials/ingredients, types of bakery products, recipes, etc. I am sure that this book will serve as a good text for the students of Hotel Management and Home Science. —Raj Kapoor, Chief Executive, Assocom India Pvt. Ltd. With Mrs. Yogambal’s rich experience in bakery industry and education, I strongly feel that this book will help the students in gaining in-depth knowledge in the field and I recommend it for all the students. —M. Ponnilango, Director (Technical), Jenneys Academy of Tourism and Hotel Management Through this book, it is extremely gratifying to note that chefs and educators like Mrs. Yogambal are willing to share their years of experience, their fine-tuned recipes and methods, and also, explain the science behind making successful and delicious fine bakery products to the beginners, home bakers and professional bakers. —G. Selva Rajan, Chairman–McRennett Foods Private Limited, Chennai This book is a valuable guide to all home bakers, entrepreneurs and pastry chefs. The book contains all necessary elements of bakery science to prepare students for real-life profession. —Joseph Lawrence, NSDC/FICSI Certified Master Trainer
Handbook Of Bakery And Confectionery
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Author : S.M.D. Mathuravalli
language : en
Publisher: CRC Press
Release Date : 2021-11-18
Handbook Of Bakery And Confectionery written by S.M.D. Mathuravalli and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-18 with Technology & Engineering categories.
Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working population and the changing eating habits of people, they have gained popularity among people, causing significantly to the growth trajectory of the bakery industry. The Handbook of Bakery and Confectionery delineates a theoretical and practical knowledge on bakery and confectionery. Chapter 1-21: This part deals with basic concepts in baking and includes chapters on all bakery ingredients and their functions, bakery products in the baking industry. Chapter 22-23: This section provides an affluent information about production of various chocolates and toffees. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
The Complete Confectioner Pastry Cook And Baker
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Author :
language : en
Publisher:
Release Date : 1864
The Complete Confectioner Pastry Cook And Baker written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1864 with Confectionery categories.
Cookery And Confectionary
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Author : John Conrade Cooke
language : en
Publisher:
Release Date : 1824
Cookery And Confectionary written by John Conrade Cooke and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1824 with Confectionery categories.
Bakery And Confectionery Products
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Author : Lakshmi Jagarlamudi
language : en
Publisher: New India Publishing Agency
Release Date : 2019-07-05
Bakery And Confectionery Products written by Lakshmi Jagarlamudi and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-05 with Technology & Engineering categories.
The author with her more than three decades of teaching and training experience in the field, has put her efforts to write the book under well designed chapters. The book is a very comprehensive and much practical-oriented for day to day reference and to complete course-work by UG and PG students in discipline of Food Science and Technology. Different topics are treated in such a way as to provide a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing of bakery and confectionery products to gain confidence in any dedicated reader to go for a startup as well in the field. It also covers information on ingredients to bakery and confectionery products, formulae and processes for bakers, equipment for bakers and confectionery units along with quality assessment and standards. Equally well, it helps those personnel connected with industries, who supply ingredients, equipment and packaging materials for bakery and confectionery units. The book is also useful for all the students appearing in any competitive/entrance examinations’ in the disciplines of Food Science, Food Science & Nutrition and Food Technology.