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from C.H.I.P.S.
Science and Technology Fourth edition Volume Two Formulation and Production by E.J. Pyler
Now in its fourth edition, E.J. Pyler's long-awaited classic is available in a brand new format, completely rewritten, but still containing the best information, updated for today's baker and bakery technologist.
Volume 2: Formulation & Production takes up formulating and processing systems. This volume looks at fundamental dough and batter processes, and then it delves deep into formulating a vast variety of baked foods from bread, buns and flatbreads to cakes, cookies, muffins and donuts. Fried and
griddle items are also covered in detail as are icings and glazes.
The second half of Volume 2 comprehensively defines processing systems. From ingredient handling through mixing, makeup, thermal processing, cooling and packaging, these sections bring the reader up to date on the latest technology and define the array of choices and innovations available. Specialty equipment for tortillas, bagels, pretzels and baked snacks and others is also covered.
Contents continued from chapters 1-5 in Volume 1
Chapter 6: Fundamental Bakery Dough Processes
Chapter 7: Fundamental Bakery Batter Processes
Chapter 8: Formulating
Chapter 9: Mixing and Forming
Chapter 10: Heating and Cooling Equipment
Chapter 11: Finishing and Packaging
Chapter 12: Specialty Equipment
Appendices
Index Also available:
to see books of related interest
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