A comprehensvie guide to food coatings, ideal for professionals in: Research Broaden your perspective of coating processes. Puchasing Learn to select the ideal value-added ingredients and equipment for your applications. Marketing Understand and react to the factors that influence product sales. Quality Control Improve your products through state-of-the-art technology. Manufacturing This book's trouble-shooting guidelines will help you solve problems in formulating and applying. Includes several valuable appendices.

Batters and Breadings in Food Processing

Engineering & Transportation

Karel Kulp

Engineering

Amer Assn of Cereal Chemists

This book discusses the preparation of frozen and refrigerated doughs and batters for various bakery foods. It is an ideal sourcebook for commercial bakeries and plants who supply frozen doughs and batters to distribution centers such as supermarkets or institutional bakeries. In Frozen and Refrigerated Doughs and Batters, 14 experts present the first complete reference on the economic, technological, biochemical, rheological, microbiological, and engineering considerations of frozen dough and batter production. Because market characteristics, distribution channels, etc., vary across the globe, Frozen and Refrigerated Doughs and Batters examines the industry problems unique to the United States and European markets. Regardless of which section of the globe you produce or market your goods, this book contains the practical information you need for enhancing your products and processes. 1995; 6"x 9" hardcover; 280 pages; 83 black and white figures. ISBN 0-913250-88-0 Item No. 50880 This book will be an invaluable reference for: Specialists in New Product Developmen----use this book's guidelines for optimal formula, product, process, and equipment selection to develop profitable food products for your company. Food Technologists, Processors, and Bakers---boost product quality by improving yeast performance, extending dough keeping characteristics, and more. Researchers----read how recombinant DNA technology and novel processing developments may ultimately lead to improved frozen-dough yeast. Microbiologists and Yeast Manufacturers----discover the food and baking industries' needs for new types of yeasts and microorganisms. Producers of Dough Improvers---read about the function of these ingredients in frozen dough applications, and learn about the industry's needs for better improvers. Marketing Professionals---gain insights into the size and growth projections for this expanding industry. Instructors---use this book as the perfect reference text for baking science and technology courses. Specialists New to the Industry---correlate your existing scientific knowledge with the specific nuances of formulating, preparing, packaging, and distributing frozen and refigerated doughs and batters.

Frozen and Refrigerated Doughs and Batters

Klaus Lorenz

Juergen Brummer

For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment.

Batters and Breadings in Food Processing 2nd Edition

Science & Math

Reference

AACC International

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Books by Karel Kulp