The Technology of Wafers and Waffles: Recipes, Product Development and Knowhowis the definitive reference book addressing new product development in wafers and waffles. As a companion manual toThe 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 literatureIncludes 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 technologyExplores recipe calculation for estimating cost and final composition in main nutrients for wafers and wafflesProvides tables that help keep nutrient targets during new product development processes | The Technology of Wafers and Waffles II by Karl F. Tiefenbacher, Paperback | Indigo Chapters