Baking of confectionery goods

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

Baking is probably the most important factor governing the quality of the final product.

Keywords

Moderate Oven Crust Colour Combination Oven Bake Time Swiss Roll 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Bibliography

  1. Brown, J. (1994) ‘Ovens for industrial production’, Baking Ind. Eur., 111–114.Google Scholar
  2. Challace, T. (1994) ‘Combination ovens heat up the sales’, Baking Ind. Eur., 114–117.Google Scholar
  3. Reach, A. (1994) ‘Oven control: baking’s vital ingredient’, Baking Ind. Eur., 107–111.Google Scholar
  4. Thompson, J. (1995) ‘Conveying ovens move forward in new technology’, Baking Ind. Eur., 115–119.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

Personalised recommendations