Handbook Of Food Manufacture : Formulas And Testing

An abridged edition of the 1938 work, prepared by food scientists as a practical guide to the production of commercial food products. The volume presents formulas and related testing information across a wide range of categories, including milk products; cocoa, chocolate, coffee, and tea; canned fruits, vegetables, soups, and dried fruits; fountain supplies and crushed fruits; flavouring compounds, food colours, and beverage preparations; gelatin and pudding dishes; bakery goods and prepared cake flours; pie fillings; baking powders; and mayonnaise, sauces, and condiments.