Production of mayonnaise, ketchup and other sauces
49.99 €
The only thing available 1
Production of mayonnaise, ketchup and other sauces
49.99 €
A practical guide that covers in detail the three most widely sold sauce groups in the world:
- mayonnaise and other emulsified sauces;
- ketchups and tomato sauces;
- as well as soy sauce.
Each of these sauce groups is covered in a separate chapter. The chapters are structured as follows: general issues, production technologies and schemes, equipment used, packaging, quality and storage, and standards. Production recipes are provided – more than 100 recipes from different countries and taste preferences. Excerpts from current Russian and foreign standards are provided.
A separate chapter is devoted to raw materials and ingredients, from vegetable oils and tomatoes to spices and additives, including economic and technological aspects of use.
The scientific principles of emulsion and suspension stability, necessary for sauce manufacturers, are briefly described in accessible language.
The book contains many illustrations, tables, and auxiliary materials useful to practitioners. The guide is addressed to technologists, developers, managers and specialists of sauce manufacturing enterprises, companies in the oil and fat industry, suppliers of raw materials, ingredients and equipment. The book will also be useful for students and teachers of specialized educational institutions, employees of supervisory and certification bodies.
- mayonnaise and other emulsified sauces;
- ketchups and tomato sauces;
- as well as soy sauce.
Each of these sauce groups is covered in a separate chapter. The chapters are structured as follows: general issues, production technologies and schemes, equipment used, packaging, quality and storage, and standards. Production recipes are provided – more than 100 recipes from different countries and taste preferences. Excerpts from current Russian and foreign standards are provided.
A separate chapter is devoted to raw materials and ingredients, from vegetable oils and tomatoes to spices and additives, including economic and technological aspects of use.
The scientific principles of emulsion and suspension stability, necessary for sauce manufacturers, are briefly described in accessible language.
The book contains many illustrations, tables, and auxiliary materials useful to practitioners. The guide is addressed to technologists, developers, managers and specialists of sauce manufacturing enterprises, companies in the oil and fat industry, suppliers of raw materials, ingredients and equipment. The book will also be useful for students and teachers of specialized educational institutions, employees of supervisory and certification bodies.
See also:
- All books by the publisher
- All books by the author