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Icings, fillings and glazes

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
Chapter

Abstract

This chapter deals with the wide range of icings and fillings which are used to make cakes more attractive and appetizing. The range is extending as it becomes necessary to modify traditional recipes to meet present-day requirements of mechanization and distribution involving such factors as wrapping and packaging.

Keywords

Cocoa Butter Water Icing Invert Sugar Sugar Crystal Puff Pastry 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

  1. ASBE (1962) `Modern icings, toppings and fillings’, British Chapter, ASBE Bull., No. 2.Google Scholar
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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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