Titlebook: Standards for Fats & Oils; Harry W. Lawson Book 1985 The Avi Publishing Company, Inc. 1985 Filtration.butter.cancer.chemistry.fats.food.gl

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Research and Developmentoducts. Improvements of current products may include package improvements, ingredient changes, processing changes, and other changes that improve efficiency or offer more economic advantages to the user. A good solid R&D program is essential to the growth and future health of all major food processo

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Sources of Fats and Oilsates, whereas coconut oil is imported primarily from tropical growing climates such as the Philippine Islands. Important meat fats include lard, edible tallow, and butterfat. Table 1 summarizes changes in the consumption of fats and oils from various sources for the years 1970, 1977, and 1980.

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Analytical Testsed effectiveness in certain uses. However, many terms and analyses are not very useful, especially if they are interpreted incorrectly or used in the wrong manner. This chapter will describe the analytical terms used most commonly in the industry and the significance of each.

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Doughnut Technology should be carefully heated to frying temperature to avoid the danger of scorching. During the frying of doughnuts, heat is transferred from the fat to the raw doughnut batter very rapidly. The doughnuts are thoroughly cooked in about 1–1 ? min as they are conveyed through the length of the frying kettle.

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All-Purpose Bakinghese items must be made from the highest-quality ingredients and should be baked in small batches at frequent intervals and served fresh from the oven. When made with high-quality ingredients, they are a very nutritious food. Only the best flour, sugar, shortening, eggs, milk, flavor, etc., should be used.

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Book 1985d to be a reference and further study guide for cooks, chefs, dietitians, and foodservice management personnel who are already employed in this important industry. There are many texts available that thoroughly cover, in great depth, the chemistry and technical aspects of fats and oils. However, the

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Book 1985g. Tested quantity recipes are included as a further guide to product usage and menu expansion. This book is divided into three parts. The first part deals with the chemistry and general technical background for fats and oils. Part II covers the major practical applications in foodservice, along wit