Baking of confectionery goods

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


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


Moderate Oven Crust Colour Combination Oven Bake Time Swiss Roll 
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  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

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