The Technology of Wafers and Waffles: Operational Aspects 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. The 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. Serves as a complete reference book on wafer and waffle technology and manufacturing, the first of its kind Covers specific ingredient technology such as water quality, wheat flour, starches, dextrins, oils and fats for wafer and waffles Explores wafer and waffle product types, development, ingredients, manufacturing and quality assurance Explains the scientific background of wafer and waffle baking Informs both artisan and industrial bakers about many related areas of bakery product manufacturing
The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for different types of wafers, waffles, and fillings. This book discusses flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content. Finally, there is also an overview on the patent and food science literature on wafers and waffles in chronological order. Brings a selection of recipes for different types of wafers, waffles, and fillings, along with information on relevant patents and literature Includes a chapter on recipe calculations for wafer and waffle batters, doughs and fillings, along with a glossary of terms in wafer and waffle science and technology Explores recipe calculation for estimating cost and final composition in main nutrients for wafers and waffles Provides tables that help keep nutrient targets during new product development processes
Foldable Flex and Thinned Silicon Multichip Packaging Technology presents newly emerging methods used to make stacked chip packages in the so-called 2-1/2 D technology (3-D in physical format, but interconnected only through the circuits on folded flex). It is also being used in single chip packages where the thinness of the chips and the flex substrate made packages significantly thinner than through any other means.
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels of salt, fat, and sugar found in many baked goods can no longer be overlooked. Those working in the baking industry are consequently turning more and more to science and technology to provide routes toward healthier alternatives to classic cake, bread, and pastry recipes. With Baking Technology and Nutritional Research, renowned food scientist Stanley P. Cauvain and co-author Rosie H. Clark present an innovative and much-needed study of the changes taking place in the world of baking. Their discussion focuses on the new avenues open to bakers looking to improve the nutritional value of their products and encompasses all related issues, from consumer preferences to the effects of nutritional enhancement upon shelf-life. Featuring an abundance of new research and insights into the possible future of modern baking, this unique text: Offers practical guidance on developing, delivering, and promoting high-nutrition bakery products Discusses reducing ingredients such as salt, fat, and sugar for improved nutrition while preserving quality and consumer acceptability Explores how wheat-based products can be ideal vehicles for improving the nutrition of major sectors of populations Suggests real-world solutions to problems rising from poorly defined quality guidelines and inadequate dialogue between bakers and nutritionists Baking Technology and Nutrition is an indispensable and timely resourcefor technologists, manufacturers, healthcare practitioners, or anyone else working in today’s food and nutrition industries.
A Basic Vocabulary of Scientific and Technological German is a collection of common scientific and technological terms used in many fields in science, commerce, and industry. This book provides the most commonly used German terms and words in the applied and pure sciences, such as anatomy and physiology, and in commerce and industry. The author explains German grammar particularly as it is used in modern scientific and research papers. He introduces the concept of separable and inseparable compounds and explains sample uses. Like in English, he also explains how words are compounded and constructed in the German language. German punctuation is also noted. The book discusses irregular verbs that can be grouped into 14 sections. A particular section that can prove useful is a list of abbreviations and their meanings as these are used in German scientific and technical papers. A dictionary, a table of irregular verbs, and other conversion tables are available at the end of this book. This collection can be immensely useful for translators, librarians, researchers in science, students learning German, as well as foreign people conducting business and government affairs in Germany.
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
English has fast become the number one language for everything from business and science, diplomacy and education, entertainment and environmentalism to socializing and beyond—virtually any human activity unfolding on a global scale. Worldwide, nonnative speakers of English now outnumber natives three to one; and in China alone, more people use English than in the United States—a remarkable feat for a language that got its start as a mongrel tongue on an island fifteen hundred years ago. Through the fascinating stories of thirty English words used and understood in nearly all corners of the globe, The English Is Coming! takes readers on an eye-opening journey across culture and commerce, war and peace, and time and space. These mini-histories shed new light on everyday words: the strange turns of fate by which their meanings evolved and their new roles as the building blocks of the first language ever to forge a global community. Exploring such familiar terms as shampoo (from a Hindi word for scalp and body hygiene long practiced in India); robot (coined by Czech painter Josef Capek for his brother Karel’s 1921 play about man-made creatures); credit (rooted in a prehistoric phrase of sacred significance: "to put heart into"); and dozens of others, Dunton-Downer reveals with clarity and humor how these linguistic artifacts embody the resilience, appeal, adoptability, and wild inclusiveness that English, through a series of historical accidents, gained on its road to worldwide reach. These words explain not only how English has managed to link our distant and often disparate pasts but also how it is propelling humankind to a future that we can, for the first time, talk about and shape in a language that now belongs to all of us: Global English. Perfect for culture buffs, armchair travelers, and language lovers alike, The English Is Coming! is sure to inspire truly global conversations for decades to come.
About 60,000 entries covering not only technical terminology, but also many nontechnical terms occurring in scientific publications. Intended as a comprehensive, up-to-date dictionary in the fields of radar, radio, television, electronics, and electrotechnology to assist all who deal with Russian-language publications in these fields. Arrangement by Russian words to English equivalents. Parts of speech indicated.
This introduction to the physics of silicon solar cells focuses on thin cells, while reviewing and discussing the current status of the important technology. An analysis of the spectral quantum efficiency of thin solar cells is given as well as a full set of analytical models. This is the first comprehensive treatment of light trapping techniques for the enhancement of the optical absorption in thin silicon films.