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The Technology of Cake Making (Hardcover, 6th ed. 1997)
Loot Price: R6,696
Discovery Miles 66 960
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The Technology of Cake Making (Hardcover, 6th ed. 1997)
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The popularity of the 1973 fifth edition of The Technology of Cake
Making has continued in many of the English-speaking countries
throughout the world. This sixth edition has been comprehensively
revised and brought up to date with new chapters on Cream, butter
and milkfat products, Lactose, Yeast aeration, Emulsions and
emulsifiers, Water activity and Reduced sugar Eggs and egg
products, Baking fats, and lower fat goods. The chapters on Sugars,
Chemical aeration, Nuts in confectionery, Chocolate, Pastries,
Nutritional value and Packaging have been completely rewritten. The
increased need for the continuous development of new products does
not of necessity mean that new technology has to be constantly
introduced. Many of the good old favourites may continue to be
produced for many years and they form suitable 'bench marks' for
new product development. The sixth edition introduces the use of
relative density to replace specific volume as a measure of the
amount of aeration in a cake batter (the use of relative density is
in line with international agreement). Specific volume is kept as a
measurement of baked product volume since the industry is
comfortable with the concept that, subject to an upper limit, an
increase in specific volume coincides with improvement in cake
quality.
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