This book contains the most comprehensive and complete survey ever published of the equipment used for processing bakery products. It contains information on the design and functin of many dozens of different machines. It tells how these devices work and explains how they interact with doughs, batters, and other process intermediates. It describes the differences in the features of machines for similar purposes (e.g., mixers) from different manufacturers. It gives specifications, production rates, and other important characteristics of some typical commercial units.
There are over 120 drawings and photos in the book. It contains an extensive index and a detailed table of contents. Every chapter is followed by a bibliography listing recent references.
The chapter titles are: (1) Bulk handling systems, (2) Weighing and metering devices, (3) Mixers and mixing, (4) Dividing, rounding, and sheeting equipment, (5) Fermentation and proofing equipment, (6) Forming and molding equipment, (7) Forming devices for other products, (8) Forming of cookie and cracker doughs, (9) Ovens and baking, (10) Pans, pan handling equipment, and slicers, (11) Fryers and associated equipment, and (12) Applicators for adjuncts.
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Matz is President of Pan-Tech International.
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