This book continues to be the commercial cake maker's "bible". The previous edition, published more than two decades ago, has been considerably up-dated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are given in sufficient detail to provide an essential background for the manufacturer of flour confectionery products - all the fundamentals of flour confectionery manufacture are covered.

Written for the practical baker involved with production and for the development technologist, this new edition is also useful to raw material and ingredient suppliers to the industry. The Technology of Cakemaking also remains and essential training tool and reference source for colleges that provide bakery and food related courses.

Contents

1. Wheat and milling
2. Flour specification
3. Eggs and egg products
4. Baking fats
5. Cream, butter and milkfat products
6. Lactose
7. Sugars
8. Chemical aeration
9. Yeast aeration
10. Emulsion and emulsifiers
11. Spices and flavourings
12. Nuts used in confectionary
13. Fruits used in confectionery
14. Jams and Jellies
15. Gums and jellying agents
16. Chocolate
17. Icing, fillings and glazes
18. Fermented goods
19. Chemically aerated goods
20. Pastries
21. Cake-making processes
22. Sponge goods
23. Almond goods
24. Gateaux and fancies
25. Baking of confectionery goods
26. Baking machinery and plant
27. Nutritional value of flour confectionery
28. Confectionery test baking
29. Water activity in flour confectionery product development
30. Packaging of confectionery products
31. Reduced sugar and lower fat baked foods

Index

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ORDER NOW Technology of Cake Making 6th Edition edited by A.J. Bent 1997 • 448 pages • $248.00 + shipping Texas residents please add 6.75 % sales tax