Food Products

CONTENTS -
FOREWORD
I BASIC FOOD INGREDIENTS -
II MILK AND MILK PRODUCTS -
III CONFECTIONARY, COCOA, COFFEE AND TEA -
IV DESSERT POWDERS AND PUDDINGS -
V SAUCES, DRESSINGS AND PICKLES -
VI FISH, FRIED FOODS, HEALTH FOOD, NUTS, BREAD, SOY PRODUCTS, BAKIKG POWDER -
VII PIE FILLINGS AND PIES -
VlII COOKIES, DOUGHNUTS AND CAKES -
IX FLAVORS, SYRUPS AND BEVERAGES -
X FRUITS AND VEGETABLES -
XI CANNED GOODS -
XII JELLIES AND PRESERVES -
XIII PLANT SANITATION AND SANITARY FOOD CONTROL -
XIV COMPOSITION OF FOODS AND PREVENTION OF CAKING -
XV PRESERVATION OF FOODS BY DEHYDRATION AND FREEZING -
WEIGHTS AND MEASURES -
CHEMICAL GLOSSARY -
ABBREVIATIONS -
BIBLIOGRAPHY -
INDEX -
FOREWORD -
This book is written for everybody interested in the preparation
of food from the manufacturing plant executive, the food
chemist, and the food salesman, right down to the housewife.
The author's knowledge of the subject is based on scientific
training and many years of practical, first-hand experience in
the manufacture of foods. In addition to compiling the results
of his own experience, he has included methods developed and
used by other specialists in the field.
Whether the food manufacturer has an old, well-established
business or is just starting up a small plant, it is hoped that
this book will be an essential part of his equipment. To the
established manufacturer, it presents the latest developments
and the newest scientific methods in the field of food production.
To the beginner, it offers the fundamentals on materials
and methods, without which he cannot hope to be successfuL
Although the production of good, nutritious food is still an
art, as it has always been, in this age of rapid scientific development
and ever-increasing knowledge, it is fast becoming an
exact science. The food manufacturer must plan wisely and
prepare his products scientifically and with understanding.
This book presents the manufacture of food as a series of operations
governed by well-defined physical, chemical, and bacteriological
principles which must be understood and carefully
followed for good results.
Here are scientific, factory-tested formulas for making
hundreds of commercial food products in the canning, flavoring,
beverage, confectionery, bakery, condiment, dairy, meat,
fish, and allied industries. The sections on plant sanitation and
food handling present the latest scientific methods of hygienic
control in the food industry. The most modern developments in
the fields of dehydration and freezing of fruits and vegetables
are completely discussed in a comprehensive chapter on the
subject.