The Technology of Wafers and Waffles II
Recipes, Product Development and Know-How

Delves into the product development side of the wafers and waffles industry, providing recipes and information on recipe calculation

Karl F. Tiefenbacher (Author)

9780128094372

Paperback / softback, published 5 December 2018

437 pages
23.4 x 19 x 2.8 cm, 0.88 kg

The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content.

1. Ideas and Principles in Recipe Development2. Recipes for No/Low Sugar Wafer Batters3. Recipes for Sugar Wafer Batters4. Recipes for Waffle Batters and Doughs5. Recipes for Wafer Fillings6. Recipe Calculations7. The Essence of Patents & Publications on wafers and waffles8. Wafer Technology Glossary9 References and Register for Part II

Subject Areas: Food & beverage technology [TDCT]