The technology of wafers and waffles, I, Operational aspects:
The Technology of Wafers and Waffles: Operational AspectsïÅưis the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturin...
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
London
Academic Press is an imprint of Elsevier
[2017]
|
| Subjects: | |
| Online Access: | FAW01 Volltext |
| Summary: | The Technology of Wafers and Waffles: Operational AspectsïÅưis the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles |
| Item Description: | Includes bibliographical references and index |
| Physical Description: | 1 online resource |
| ISBN: | 9780128114520 0128114525 |
Staff View
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV045382367 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 181228s2017 |||| o||u| ||||||eng d | ||
| 020 | |a 9780128114520 |9 978-0-12-811452-0 | ||
| 020 | |a 0128114525 |9 0-12-811452-5 | ||
| 035 | |a (ZDB-33-ESD)ocn987790934 | ||
| 035 | |a (ZDB-33-EBS)ocn987790934 | ||
| 035 | |a (OCoLC)987790934 | ||
| 035 | |a (DE-599)BVBBV045382367 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 641.81/53 |2 23 | |
| 082 | 0 | |a 664.7525 |2 23 | |
| 100 | 1 | |a Tiefenbacher, Karl F. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The technology of wafers and waffles, I, Operational aspects |c Karl F. Tiefenbacher |
| 264 | 1 | |a London |b Academic Press is an imprint of Elsevier |c [2017] | |
| 264 | 4 | |c © 2017 | |
| 300 | |a 1 online resource | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 520 | |a The Technology of Wafers and Waffles: Operational AspectsïÅưis the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles | ||
| 650 | 7 | |a COOKING / General |2 bisacsh | |
| 650 | 7 | |a Baked products |2 fast | |
| 650 | 7 | |a Baked products industry |2 fast | |
| 650 | 7 | |a Pancakes, waffles, etc |2 fast | |
| 650 | 4 | |a Pancakes, waffles, etc | |
| 650 | 4 | |a Baked products | |
| 650 | 4 | |a Baked products industry | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |z 9780128094389 |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780128094389 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-33-ESD |a ZDB-33-EBS | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-030768700 | ||
| 966 | e | |u http://www.sciencedirect.com/science/book/9780128094389 |l FAW01 |p ZDB-33-ESD |q FAW_PDA_ESD |x Verlag |3 Volltext | |
Record in the Search Index
| _version_ | 1804179234180038656 |
|---|---|
| any_adam_object | |
| author | Tiefenbacher, Karl F. |
| author_facet | Tiefenbacher, Karl F. |
| author_role | aut |
| author_sort | Tiefenbacher, Karl F. |
| author_variant | k f t kf kft |
| building | Verbundindex |
| bvnumber | BV045382367 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (ZDB-33-ESD)ocn987790934 (ZDB-33-EBS)ocn987790934 (OCoLC)987790934 (DE-599)BVBBV045382367 |
| dewey-full | 641.81/53 664.7525 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink 664 - Food technology |
| dewey-raw | 641.81/53 664.7525 |
| dewey-search | 641.81/53 664.7525 |
| dewey-sort | 3641.81 253 |
| dewey-tens | 640 - Home and family management 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02501nmm a2200481zc 4500</leader><controlfield tag="001">BV045382367</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">181228s2017 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780128114520</subfield><subfield code="9">978-0-12-811452-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0128114525</subfield><subfield code="9">0-12-811452-5</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-33-ESD)ocn987790934</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-33-EBS)ocn987790934</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)987790934</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV045382367</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641.81/53</subfield><subfield code="2">23</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.7525</subfield><subfield code="2">23</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Tiefenbacher, Karl F.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">The technology of wafers and waffles, I, Operational aspects</subfield><subfield code="c">Karl F. Tiefenbacher</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">London</subfield><subfield code="b">Academic Press is an imprint of Elsevier</subfield><subfield code="c">[2017]</subfield></datafield><datafield tag="264" ind1=" " ind2="4"><subfield code="c">© 2017</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The Technology of Wafers and Waffles: Operational AspectsïÅưis the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / General</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Baked products</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Baked products industry</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Pancakes, waffles, etc</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Pancakes, waffles, etc</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Baked products</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Baked products industry</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe</subfield><subfield code="z">9780128094389</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780128094389</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-030768700</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.sciencedirect.com/science/book/9780128094389</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-33-ESD</subfield><subfield code="q">FAW_PDA_ESD</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV045382367 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:16:37Z |
| institution | BVB |
| isbn | 9780128114520 0128114525 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030768700 |
| oclc_num | 987790934 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 online resource |
| psigel | ZDB-33-ESD ZDB-33-EBS ZDB-33-ESD FAW_PDA_ESD |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | Academic Press is an imprint of Elsevier |
| record_format | marc |
| spelling | Tiefenbacher, Karl F. Verfasser aut The technology of wafers and waffles, I, Operational aspects Karl F. Tiefenbacher London Academic Press is an imprint of Elsevier [2017] © 2017 1 online resource txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index The Technology of Wafers and Waffles: Operational AspectsïÅưis the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles COOKING / General bisacsh Baked products fast Baked products industry fast Pancakes, waffles, etc fast Pancakes, waffles, etc Baked products Baked products industry Erscheint auch als Druck-Ausgabe 9780128094389 http://www.sciencedirect.com/science/book/9780128094389 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Tiefenbacher, Karl F. The technology of wafers and waffles, I, Operational aspects COOKING / General bisacsh Baked products fast Baked products industry fast Pancakes, waffles, etc fast Pancakes, waffles, etc Baked products Baked products industry |
| title | The technology of wafers and waffles, I, Operational aspects |
| title_auth | The technology of wafers and waffles, I, Operational aspects |
| title_exact_search | The technology of wafers and waffles, I, Operational aspects |
| title_full | The technology of wafers and waffles, I, Operational aspects Karl F. Tiefenbacher |
| title_fullStr | The technology of wafers and waffles, I, Operational aspects Karl F. Tiefenbacher |
| title_full_unstemmed | The technology of wafers and waffles, I, Operational aspects Karl F. Tiefenbacher |
| title_short | The technology of wafers and waffles, I, Operational aspects |
| title_sort | the technology of wafers and waffles i operational aspects |
| topic | COOKING / General bisacsh Baked products fast Baked products industry fast Pancakes, waffles, etc fast Pancakes, waffles, etc Baked products Baked products industry |
| topic_facet | COOKING / General Baked products Baked products industry Pancakes, waffles, etc |
| url | http://www.sciencedirect.com/science/book/9780128094389 |
| work_keys_str_mv | AT tiefenbacherkarlf thetechnologyofwafersandwafflesioperationalaspects |