Bakery and confectionery products : processing, quality assessment, packaging and storage techniques /: processing, quality assessment, packaging and storage techniques. (2023)

• Record Type: Book
• Further Information: Note: Lakshmi Jagarlamudi.
• Authors: Jagarlamudi, Lakshmi
• Contents: 1. History, Prospects and Trends in Bakery and Confectionery Industry Bakery Industry 2. Types of Bakery and Confectionery Products 3. Bakery Ingredients 4. Formulations and Processing of Biscuits 5. Formulations and Processing of Cakes and Types of Cakes 6 Formulations and Processing of Breads 7. Bakery Equipment 8. Quality Assessment and Standard Specifications of Bakery Products 9. Confectionery and Chocolate Ingredients 10. Commercial Processing of Chocolate 11. Types of Confectionery: Hard Boiled Sweets, Aerated Confectionery, Granulated, Sugar Panning Tablets, Cream Pastes and Lozenges 12. Crystallized Confectionery and Chewing Gums 13. Equipments Used in Confectionery Manufacturing 14. Packaging and Storage of Bakery and Confectionery Products 15. Quality Assessment and Standard Specifi cations of Confectionery Products
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2023
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 664.153; Baked products industry; Candy industry; Baked products industry -- Production standards; Candy industry -- Production standards; Baked products; Confectionery
• Languages: English
• ISBNs: 9781000833232; 9781000833218
• Related ISBNs: 9781032428369
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.