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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Add this copy of Frozen and Refrigerated Doughs and Batters to cart. $38.67, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1995 by American Association of Cereal Chemists.
Add this copy of Frozen and Refrigerated Doughs and Batters to cart. $78.11, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1995 by Amer Assn of Cereal Chemists.
Add this copy of Frozen and Refrigerated Doughs and Batters to cart. $101.20, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1995 by Amer Assn of Cereal Chemists.
