Food Machinery ：For the Production of Cereal Foods, Snack Foods and Confectionery ( Woodhead Publishing Series in Food Science, Technology and Nutrition )

Publication subTitle ：For the Production of Cereal Foods, Snack Foods and Confectionery

Publication series ：Woodhead Publishing Series in Food Science, Technology and Nutrition

Author： Cheng   L M  

Publisher： Elsevier Science‎

Publication year： 1992

E-ISBN: 9781845698317

P-ISBN(Paperback): 9781855732698

P-ISBN(Hardback):  9781855732698

Subject： TS2 food industry

Language： ENG

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Description

This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.

Chapter

Front Cover

pp.：  1 – 4

Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery

pp.：  4 – 5

Cpyright Page

pp.：  5 – 6

Table of contents

pp.：  6 – 14

Author’s preface

pp.：  14 – 18

Part I: Beating and mixing machines

pp.：  18 – 52

Part II: Chinese snack-making machines

pp.：  52 – 88

Part III: Bread-making machines

pp.：  88 – 106

Part IV: Biscuit-making machines

pp.：  106 – 146

Part V: Cookie-making machines

pp.：  146 – 172

Part VI: Cake-making machines

pp.：  172 – 190

Part VII: Baking ovens

pp.：  190 – 232

Part VIII: Candy-making machines

pp.：  232 – 286

Part IX: Food machinery design

pp.：  286 – 300

References and bibliography

pp.：  300 – 304

Index

pp.：  304 – 308

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