{"product_id":"flour-confectionery-manufacture-hardback-9780471198178","title":"Flour Confectionery Manufacture (Hardback) 9780471198178","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFlour Confectionery Manufacture\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eC. A. Street (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471198178, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 1 January 1991\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e258 pages\u003cbr\u003e23.6 x 15.6 x 2.2 cm, 0.652 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eAs the manufacture of flour confectionery has developed from a craft, reliant on the skills of its workers, to a mechanised industry, it has become necessary to understand the principles underlying the processes involved. This book provides up to date information on the nature of raw materials, the types of equipment available and the changes which occur during processing. An objective approach to the description of products is outlined and recipes are given as possible starting points. Factors affecting the decisions of managers and technologists during development work and methods of controlling processing operations are also discussed. The subject is approached from a problem solving viewpoint, and there is a useful guide to the troubleshooting of many problems commonly encountered in the industry. The book is written for food scientists and technologists in the flour confectionery manufacturing industry. It will also be an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working or studying in academic and research institutions.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eIntroduction.\u003c\/p\u003e \u003cp\u003eBasic product ingredients.\u003c\/p\u003e \u003cp\u003eAdditional product ingredients.\u003c\/p\u003e \u003cp\u003eMaterials used in finishing.\u003c\/p\u003e \u003cp\u003ePackaging materials.\u003c\/p\u003e \u003cp\u003eProcessing equipment.\u003c\/p\u003e \u003cp\u003eBasic products and finished goods.\u003c\/p\u003e \u003cp\u003eProcess operations.\u003c\/p\u003e \u003cp\u003eThe chemistry and physics of cake making.\u003c\/p\u003e \u003cp\u003eQuality control, process control and quality assurance.\u003c\/p\u003e \u003cp\u003eRecipe and process suggestions.\u003c\/p\u003e \u003cp\u003eProblem solving.\u003c\/p\u003e \u003cp\u003eFlour confectionery and the future.\u003c\/p\u003e \u003cp\u003eAppendix I: Legislation.\u003c\/p\u003e \u003cp\u003eAppendix II: Current status of added ingredients.\u003c\/p\u003e \u003cp\u003eGlossary.\u003c\/p\u003e \u003cp\u003eReferences.\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Interscience","offers":[{"title":"Brand New","offer_id":52286307205400,"sku":"9780471198178","price":239.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471198178.jpg?v=1781549519","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/flour-confectionery-manufacture-hardback-9780471198178","provider":"Freshly Printed Books","version":"1.0","type":"link"}