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Formulation & Production takes up formulating and processing systems. This volume looks at fundamental dough and batter processes, and then it delves deep into formulating a vast variety of baked foods from bread, buns and flatbreads to cakes, cookies, muffins and donuts. Fried and griddle items are also covered in detail as are icings and glazes. The second half of Volume 2 comprehensively defines processing systems. From ingredient handling through mixing, makeup, thermal processing, cooling and packaging, these sections bring the reader up to date on the latest technology and define the array of choices and innovations available. Specialty equipment for tortillas, bagels, pretzels and baked snacks and others is also covered. Baking Science & Technology was first published in 1952, then again in 1972 and 1988. This book has stood the test of time and continues to be used as a textbook by the industry's leading baking schools and as a daily reference for thousands of bakers and bakery technologists worldwide. It is a testament to the insight and writing ability of its original author, Ernie Pyler. For the 4th edition, Laurie Gorton, executive editor of Baking & Snack has worked on the book for year and a half. She has nearly 35 years experience covering the technical, scientific and business aspects of the grain-based foods industry.
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