9780751403497-0751403490-The Technology of Cake Making

The Technology of Cake Making

ISBN-13: 9780751403497
ISBN-10: 0751403490
Edition: 6th
Author: A.J. Bent, E.B. Bennion, G.S.T. Bamford
Publication date: 1997
Publisher: Springer
Format: Hardcover 433 pages
Category: Bread , Baking
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Book details

ISBN-13: 9780751403497
ISBN-10: 0751403490
Edition: 6th
Author: A.J. Bent, E.B. Bennion, G.S.T. Bamford
Publication date: 1997
Publisher: Springer
Format: Hardcover 433 pages
Category: Bread , Baking

Summary

The Technology of Cake Making (ISBN-13: 9780751403497 and ISBN-10: 0751403490), written by authors A.J. Bent, E.B. Bennion, G.S.T. Bamford, was published by Springer in 1997. With an overall rating of 3.6 stars, it's a notable title among other Bread (Baking) books. You can easily purchase or rent The Technology of Cake Making (Hardcover) from BooksRun, along with many other new and used Bread books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.3.

Description

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.

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