{"product_id":"the-technology-of-wafers-and-karl-f-tiefenbacher-9780128094389","title":"The Technology of Wafers and Waffles I: Operational Aspects","description":"\u003cp\u003e\u003ci\u003eThe Technology of Wafers and Waffles: Operational Aspects\u003c\/i\u003e is 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.\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Karl F. Tiefenbacher\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0128094389\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780128094389\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Academic Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/18\/2017\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 712\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback","brand":"Karl F. Tiefenbacher","offers":[{"title":"Paperback","offer_id":48135873822975,"sku":"9780128094389","price":200.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_076c9380-3bcd-406a-b64a-2f6662f6ca3b.jpg?v=1770159018","url":"https:\/\/www.whiterainbookhouse.com\/products\/the-technology-of-wafers-and-karl-f-tiefenbacher-9780128094389","provider":"WR Book House","version":"1.0","type":"link"}