In Frozen and Refrigerated Doughs and Batters, 14 experts present the first complete reference on the economic, technological, biochemical, rheological, microbiological, and engineering considerations of frozen dough and batter production. Because market characteristics, distribution channels, etc., vary across the globe, this guide examines the industry problems unique to the United States and European markets. It is an ideal sourcebook for commercial bakeries and plants who supply frozen doughs and batters to distribution ...
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In Frozen and Refrigerated Doughs and Batters, 14 experts present the first complete reference on the economic, technological, biochemical, rheological, microbiological, and engineering considerations of frozen dough and batter production. Because market characteristics, distribution channels, etc., vary across the globe, this guide examines the industry problems unique to the United States and European markets. It is an ideal sourcebook for commercial bakeries and plants who supply frozen doughs and batters to distribution centers such as supermarkets or institutional bakeries. It discusses the preparation of frozen and refrigerated doughs and batters for various bakery foods.
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