The Technology of Wafers and Waffles II
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The Technology of Wafers and Waffles II

Recipes, Product Development and Know-How

1st Edition - November 30, 2018

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  • Author: Karl Tiefenbacher
  • Paperback ISBN: 9780128094372
  • eBook ISBN: 9780128119723

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Description

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.

Key Features

  • Brings a selection of recipes for different types of wafers, waffles, and fillings, along with information on relevant patents and literature
  • Includes a chapter on recipe calculations for wafer and waffle batters, doughs and fillings, along with a glossary of terms in wafer and waffle science and technology
  • Explores recipe calculation for estimating cost and final composition in main nutrients for wafers and waffles
  • Provides tables that help keep nutrient targets during new product development processes

Readership

Various people within the industry: owners, technologists, quality assurance professionals, operators, food scientists. Research /development personnel, marketing personnel, quality control/assurance personnel

Table of Contents

  • Introduction/Preface

    1. Ideas and Principles in Recipe Development
    Traditional recipes
    Local preference, scientific developments, nutrition trends
    Markets and market segments
    Concepts of new product development

    2. Recipes for No/Low Sugar Wafer Batters
    Flat wafers
    Hollow wafers
    Cake cones
    Wafer snacks, non-sweet
    Wafer Biscuit & Crisps
    Pretzel cones
    Oblaten
    Includes tables on “Influence of Ingredient Changes on Product Properties”

    3. Recipes for Sugar Wafer Batters
    Moulded sugar cones
    Rolled sugar cones
    Wafer reels
    Fan Wafers
    Flute wafers
    Cookie cones
    Includes tables on “Influence of Ingredient Changes on Product Properties”

    4. Recipes for Waffle Batters and Doughs
    Ready-to-Eat waffles
    Frozen waffles
    Waffle biscuits
    Stroop waffles

    5. Recipes for Wafer Fillings
    Flat wafer creams
    Hollow wafer creams
    Fruit and Caramel fillings
    Savoury fillings

    6. Recipe Calculations
    For estimating the costing as well as the final composition in main nutrients and the energy content
    6.1 Wafer recipes – different types
    6.2 Cream recipes
    6.3 Waffle recipes – different types

    7. The Essence of Patents & Publications on wafers and waffles
    Short description & citation of important patents and publications on wafers & waffles, primarily from 1995 to 2015
    Some historic patents and publications – from where we come

    8. Wafer Technology Glossary
    Glossary of terms in wafer and waffle food science and technology

    9 References and Register for Part II

Product details

  • No. of pages: 437
  • Language: English
  • Copyright: © Academic Press 2018
  • Published: November 30, 2018
  • Imprint: Academic Press
  • Paperback ISBN: 9780128094372
  • eBook ISBN: 9780128119723

About the Author

Karl Tiefenbacher

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.

Affiliations and Expertise

Head of the Franz Haas Bakery Technology Centre; retired, FHW Franz Haas Waffelmaschinen GMBH, Leobendorf, Austria

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