
The Technology of Wafers and Waffles II
Recipes, Product Development and Know-How
Description
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
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 development2. 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 waffles5. Recipes for Wafer Fillings
Flat wafer creams
Hollow wafer creams
Fruit and Caramel fillings
Savoury fillings6. 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 types7. 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 come8. Wafer Technology Glossary
Glossary of terms in wafer and waffle food science and technology9 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
Affiliations and Expertise
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