As one of America’s "public intellectuals," John Dewey was engaged in a lifelong struggle to understand the human mind and the nature of human inquiry. According to Thomas C. Dalton, the successful pursuit of this mission demanded that Dewey become more than just a philosopher; it compelled him to become thoroughly familiar with the theories and methods of physics, psychology, and neurosciences, as well as become engaged in educational and social reform. Tapping archival sources and Dewey’s extensive correspondence, Dalton reveals that Dewey had close personal and intellectual ties to scientists and scholars who helped form the mature expression of his thought. Dewey’s relationships with F. M. Alexander, Henri Matisse, Niels Bohr, Myrtle McGraw, and Lawrence K. Frank, among others, show how Dewey dispersed pragmatism throughout American thought and culture.

River of Enterprise

Gruenwald, Kim M.

Pan-Tech International

This is an expanded and completely re-written edition of one of the most extensive discussions of the technical aspects of biscuit production that has ever appeared in any language. Includes accounts of developments in formulas and processing that led to marketing successes such as chewy/crisp cookies and dietetic biscuits. It also describes the use of fat replacers, fiber enrichments, artificial sweeteners, etc. There are more than a hundred illustrations, many tables, and an extensive index.

Cookie and Cracker Technology, Third edition

Cookbooks, Food & Wine

Matz, Samuel A.

Baking

This book provides essential information on nearly all commercial ingredients used in foods based on wheat, corn, rye, rice, etc. There is a special section dealing with dietetic ingredients such as artificial sweeteners, fat replacers, fiber-content enhancers, salt substitutes, etc. 
Some of the factors discussed for each ingredient are: How the ingredient is made. How the material affects processing response. Nutritional content. Labeling considerations. Variations in ingredients from different suppliers. Factors that affect the cost of ingredients. Common defects and how to detect them. Writing specificatins that maximize quality and minimize cost. Legal status of the ingredient. Storage life and preferred storage conditions. Symptoms of deterioration. 
List of chapters: 1. Flour and other ingredients from wheat; Other grain products; Leaveners; Shortenings, emulsifiers, and antioxidants; Sweeteners and malt syrup; Salt; Water; Ingredients derived from milk; Ingredients derived from eggs; Fruits and nuts; Flavors and colors; Ingredients specifically intended for dietetic foods; Other ingredients. 
Ingredients for Bakers is a valuable reference for professional bakers, bakery engineers, cereal chemists, bakery administrators, and suppliers of ingredients and equipment. 
The book includes many illustrations, tables, and graphs. There is an extensive index.

Ingredients for Bakers, 2nd Edition

Business & Money

Samuel A. Matz

Industries

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

Bakery Technology and Engineering

Engineering & Transportation

Engineering

This book contains the most comprehensive and complete survey ever published of the equipment used for processing bakery products. It contains information on the design and functin of many dozens of different machines. It tells how these devices work and explains how they interact with doughs, batters, and other process intermediates. It describes the differences in the features of machines for similar purposes (e.g., mixers) from different manufacturers. It gives specifications, production rates, and other important characteristics of some typical commercial units. There are over 120 drawings and photos in the book. It contains an extensive index and a detailed table of contents. Every chapter is followed by a bibliography listing recent references. The chapter titles are: (1) Bulk handling systems, (2) Weighing and metering devices, (3) Mixers and mixing, (4) Dividing, rounding, and sheeting equipment, (5) Fermentation and proofing equipment, (6) Forming and molding equipment,

Equipment for Bakers

Formulating and Processing Dietetic Foods

Many technical workers, industrial administrators, and other persons working on the development of new food products have expressed their need for a book that would summarize the principles and methods used to generate ideas and turn them first into prototypes and then into successful commercial products. This book provides valuable assistance to persons working on product development or who aspire to such positions. Unlike many of the earlier works on product development, this book puts special emphasis on the practical considerations, with full recognition of the importance of manufacturing economics, consumer behavior, and marketing problems. The author tells how to avoid common pitfalls and how to take short-cuts and calculated risks when necessary. There are in-depth discussions of patents, copyrights, trademarks, etc.

Technology of Food Product Development

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

See the best price to sell, buy or rent books by the Pan-Tech International publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Pan-Tech International

See the best price to sell, buy or rent books by the Pan-Tech International publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

River of Enterprise

Cookie and Cracker Technology, Third edition

Ingredients for Bakers, 2nd Edition

Bakery Technology and Engineering

Equipment for Bakers

Formulating and Processing Dietetic Foods

Technology of Food Product Development

Bakery Technology and Engineering