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

by Karl F. Tiefenbacher

Overview

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.

Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order.

Product Details

ISBN-13:	9780128094372
Publisher:	Elsevier Science
Publication date:	12/05/2018
Pages:	437
Product dimensions:	7.50(w) x 9.25(h) x (d)

About the Author

Karl F. Tiefenbacher was Head of the Franz Haas Bakery Technology Centre for 26 years and spent 14 years in Research and Development in the food industry. He has handled more than 300 troubleshooting tasks in Bakery Technology worldwide and provides recipe consulting and development for many companies across the globe. He has conducted trainings in wafer, waffle, and biscuit technology for operators, technologists, and owners, and has given assistance in equipment selection and commissioning.

Table of Contents

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

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From the Publisher

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