rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    non sort: The
    title: technology of wafers and waffles
    part number: I
    part name: Operational aspects
  name:
    name part: Tiefenbacher, Karl F.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2017
    copyright date: 2017
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: The Technology of Wafers and Waffles: Operational AspectsïÅ½is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles.
  table of contents: Front Cover; The Technology of Wafers and Waffles I: Operational Aspects; Copyright; Dedications ; Contents; Preface; Foreword; Chapter One: Introduction; 1.1. Terminology and Definitions in Wafers and Waffles; 1.1.1. Wafers; 1.1.1.1. Two Meanings; 1.1.1.2. The Characteristics of Wafers; 1.1.1.3. The Two Basic Types of Wafers; 1.1.1.4. Maintaining Consistent Terminology; 1.1.2. Waffles; 1.1.2.1. Maintaining Consistent Terminology; 1.1.3. The Various Products and Terms in the Wafers and Waffles Segment; 1.1.3.1. Belgian Waffles
  table of contents: 1.1.3.2. Communion Wafer (Host, Altar/Eucharistic/Sacramental Bread)1.1.3.3. Fan Wafers; 1.1.3.4. Flat Wafers; 1.1.3.5. Fortune Cookies; 1.1.3.6. Flute Wafers (Wafer Sticks, Wafer Rolls, Wafer Curls); 1.1.3.7. Hollow Wafers (Shaped Wafers); 1.1.3.8. Noncreamed Wafers; 1.1.3.9. Sandwich Wafer Bars; 1.1.3.10. Snack Size Flute Wafers; 1.1.3.11. Sugar Wafer Biscuits (Wafer Fingers); 1.1.3.12. Wafer Books; 1.1.3.13. Wafer Bread; 1.1.3.14. Wafer Bricelets; 1.1.3.15. Wafer Cookies-Wafer Biscuits; 1.1.3.16. Wafer Cones/Cups; 1.1.3.17. Wafer Paper (German: Oblaten)
  table of contents: 1.1.3.18. Wafer Pattern and Waffle Pattern1.1.3.19. Wafer Reels; 1.1.3.20. Waffles, Frozen; 1.1.3.21. Waffles, Ready to Eat (RTE); 1.2. Wafers and Waffles-Some Historical Glimpses; 1.2.1. Wafer-The Origins; 1.2.1.1. The Word `Wāfel; 1.2.1.2. A Drawing in the `Velislai biblia picta, Dated Between 1325 and 1349; 1.2.1.3. Wafer in Webster's Revised Unabridged Dictionary, 1913 (Page 1621); 1.2.2. Oblate (Host); 1.2.3. Hollow Wafers; Wafer Cones and Cups; 1.2.4. The First Automatic Wafer Ovens; 1.2.5. Vienna 1898-The Birth of a Famous Industrial Sugar Wafer Cookie
  table of contents: 1.2.6. Sugar Wafer Reels and Flute Wafers (Wafer Sticks)1.2.7. Waffles; 1.2.7.1. Frozen Waffles; Further Reading; Chapter Two: Technology of Main Ingredients-Water and Flours; 2.1. Water-Properties and Functions in Wafer and Waffles; 2.1.1. Introduction and Overview; 2.1.1.1. Water in Wafer and Waffle Manufacturing; 2.1.1.2. Moisture in Wafers and Waffles; 2.1.2. Water Parameters and the Chemistry of Water; 2.1.2.1. Analytical Water Parameters; 2.1.2.2. Important Terms in Water Chemistry; Alkalinity of Water; Conductivity or Specific Conductance of Water; Hardness of Water
  table of contents: Temporary and Permanent HardnessTDS-Evaporation Residue; 2.1.3. Functions of Water in Wafer and Waffle Processing; 2.1.4. The Hardness of Water: Units, Classes and Impact; 2.1.4.1. International Units for Water Hardness; 2.1.4.2. Hardness Classification; 2.1.4.3. The Impact of Water Hardness and Ionic Composition; 2.1.5. Water Hardness Effects on Wafers and Baking Moulds; 2.1.5.1. The Influence of Water Hardness on Wafer Texture; 2.1.5.2. The Influence of Water Hardness on the Forming of Hot Sugar Wafers; 2.1.5.3. The Influence of Water Hardness on Baking Mould Residues.
  note: Karl F. Tiefenbacher.
  note: Includes bibliographical references and index.
  subject:
    topic: Pancakes, waffles, etc
  subject:
    topic: Baked products
  subject:
    topic: Baked products industry
  subject:
    topic: Produits de boulangerie-pâtisserie
  subject:
    topic: Produits de boulangerie-pâtisserie
    topic: Industrie
  subject:
    topic: COOKING
    topic: General
  subject:
    topic: Baked products
  subject:
    topic: Baked products industry
  subject:
    topic: Pancakes, waffles, etc
  classification: TX770.P34
  classification: 641.81/53
  classification: 664.7525
  identifier: 9780128114520
  identifier: 0128114525
  identifier: 9780128094389
  identifier: 0128094389
  identifier: 2017394852
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: N$T
    record creation date: 170523
    record change date: 20230110224142.2
    record identifier: in00004638404
    language of cataloging:
      language term: eng