CONTENTS - FOREWORD I BASIC FOOD INGREDIENTS - II MILK AND MILK
PRODUCTS - III CONFECTIONARY, COCOA, COFFEE AND TEA - IV DESSERT
POWDERS AND PUDDINGS - V SAUCES, DRESSINGS AND PICKLES - VI FISH,
FRIED FOODS, HEALTH FOOD, NUTS, BREAD, SOY PRODUCTS, BAKIKG POWDER
- VII PIE FILLINGS AND PIES - VlII COOKIES, DOUGHNUTS AND CAKES -
IX FLAVORS, SYRUPS AND BEVERAGES - X FRUITS AND VEGETABLES - XI
CANNED GOODS - XII JELLIES AND PRESERVES - XIII PLANT SANITATION
AND SANITARY FOOD CONTROL - XIV COMPOSITION OF FOODS AND PREVENTION
OF CAKING - XV PRESERVATION OF FOODS BY DEHYDRATION AND FREEZING -
WEIGHTS AND MEASURES - CHEMICAL GLOSSARY - ABBREVIATIONS -
BIBLIOGRAPHY - INDEX - FOREWORD - This book is written for
everybody interested in the preparation of food from the
manufacturing plant executive, the food chemist, and the food
salesman, right down to the housewife. The author's knowledge of
the subject is based on scientific training and many years of
practical, first-hand experience in the manufacture of foods. In
addition to compiling the results of his own experience, he has
included methods developed and used by other specialists in the
field. Whether the food manufacturer has an old, well-established
business or is just starting up a small plant, it is hoped that
this book will be an essential part of his equipment. To the
established manufacturer, it presents the latest developments and
the newest scientific methods in the field of food production. To
the beginner, it offers the fundamentals on materials and methods,
without which he cannot hope to be successfuL Although the
production of good, nutritious food is still an art, as it has
always been, in this age of rapid scientific development and
ever-increasing knowledge, it is fast becoming an exact science.
The food manufacturer must plan wisely and prepare his products
scientifically and with understanding. This book presents the
manufacture of food as a series of operations governed by
well-defined physical, chemical, and bacteriological principles
which must be understood and carefully followed for good results.
Here are scientific, factory-tested formulas for making hundreds of
commercial food products in the canning, flavoring, beverage,
confectionery, bakery, condiment, dairy, meat, fish, and allied
industries. The sections on plant sanitation and food handling
present the latest scientific methods of hygienic control in the
food industry. The most modern developments in the fields of
dehydration and freezing of fruits and vegetables are completely
discussed in a comprehensive chapter on the subject.
General
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