The Technology of Cake Making

Authors: Bent, A.J., Bennion, E.B., Bamford, G.S.T.

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eBook $169.00
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  • ISBN 978-1-4757-6690-5
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Hardcover $219.99
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  • ISBN 978-0-7514-0349-7
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Softcover $219.99
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  • ISBN 978-1-4419-4742-0
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About this book

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

Table of contents (31 chapters)

Buy this book

eBook $169.00
price for USA in USD (gross)
  • ISBN 978-1-4757-6690-5
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-0-7514-0349-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $219.99
price for USA in USD
  • ISBN 978-1-4419-4742-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
The Technology of Cake Making
Authors
Copyright
1997
Publisher
Springer US
Copyright Holder
Springer Science+Business Media Dordrecht
eBook ISBN
978-1-4757-6690-5
DOI
10.1007/978-1-4757-6690-5
Hardcover ISBN
978-0-7514-0349-7
Softcover ISBN
978-1-4419-4742-0
Edition Number
6
Number of Pages
XII, 421
Number of Illustrations and Tables
13 b/w illustrations
Topics