The Technology of Wafers and Waffles II
Recipes, Product Development and Know-How
- 1st Edition - November 30, 2018
- Imprint: Academic Press
- Author: Karl F. Tiefenbacher
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 0 9 4 3 7 - 2
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 1 9 7 2 - 3
The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a comp… Read more
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Request a sales quoteThe Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content.
Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order.
- Brings a selection of recipes for different types of wafers, waffles, and fillings, along with information on relevant patents and literature
- Includes a chapter on recipe calculations for wafer and waffle batters, doughs and fillings, along with a glossary of terms in wafer and waffle science and technology
- Explores recipe calculation for estimating cost and final composition in main nutrients for wafers and waffles
- Provides tables that help keep nutrient targets during new product development processes
Various people within the industry: owners, technologists, quality assurance professionals, operators, food scientists. Research /development personnel, marketing personnel, quality control/assurance personnel
Introduction/Preface
1. Ideas and Principles in Recipe DevelopmentTraditional recipesLocal preference, scientific developments, nutrition trends Markets and market segmentsConcepts of new product development
2. Recipes for No/Low Sugar Wafer BattersFlat wafersHollow wafersCake conesWafer snacks, non-sweetWafer Biscuit & Crisps Pretzel conesOblatenIncludes tables on “Influence of Ingredient Changes on Product Properties”
3. Recipes for Sugar Wafer BattersMoulded sugar conesRolled sugar conesWafer reelsFan WafersFlute wafersCookie cones Includes tables on “Influence of Ingredient Changes on Product Properties”
4. Recipes for Waffle Batters and DoughsReady-to-Eat wafflesFrozen wafflesWaffle biscuitsStroop waffles
5. Recipes for Wafer FillingsFlat wafer creamsHollow wafer creamsFruit and Caramel fillingsSavoury fillings
6. Recipe CalculationsFor estimating the costing as well as the final composition in main nutrients and the energy content6.1 Wafer recipes – different types 6.2 Cream recipes 6.3 Waffle recipes – different types
7. The Essence of Patents & Publications on wafers and wafflesShort description & citation of important patents and publications on wafers & waffles, primarily from 1995 to 2015 Some historic patents and publications – from where we come
8. Wafer Technology GlossaryGlossary of terms in wafer and waffle food science and technology
9 References and Register for Part II
- Edition: 1
- Published: November 30, 2018
- No. of pages (Paperback): 437
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780128094372
- eBook ISBN: 9780128119723
KT
Karl F. Tiefenbacher
Karl F. Tiefenbacher was Head of the Franz Haas Bakery Technology Centre for 26 years and spent 14 years in Research and Development in the food industry. He has handled more than 300 troubleshooting tasks in Bakery Technology worldwide and provides recipe consulting and development for many companies across the globe. He has conducted trainings in wafer, waffle, and biscuit technology for operators, technologists, and owners, and has given assistance in equipment selection and commissioning.
Affiliations and expertise
Head of the Franz Haas Bakery Technology Centre; retired, FHW Franz Haas Waffelmaschinen GMBH, Leobendorf, AustriaRead The Technology of Wafers and Waffles II on ScienceDirect