Abstract
FOR the manufacture of wafers, it is necessary to have a mixing machine capable of producing a batter of high fluidity which has been thoroughly blended to an homogeneous state. Aeration of the batter is unimportant. To achieve the desired batter quality, a power whisk (not a pressure whisk), is adequate, but continuous batter mixers may be used if their high output is warranted by the production capacity of the wafer ovens.
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© 1971 Elsevier Publishing Company Ltd
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Whiteley, P.R. (1971). Wafers and second process equipment. In: Biscuit Manufacture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2037-5_21
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DOI: https://doi.org/10.1007/978-1-4615-2037-5_21
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-444-20072-3
Online ISBN: 978-1-4615-2037-5
eBook Packages: Springer Book Archive