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By Naumann & Göbel Verlag
Ob Sonntagsbraten, Auflauf, Pizza oder Gratin, für Gäste oder zur Resteverwertung - die besten Gerichte kommen aus dem Ofen. Sie garen praktisch von alleine, sind einfach vor- und zuzubereiten und schmecken Groß und Klein. In diesem publication präsentieren wir die beliebtesten Klassiker und raffinierte neue Kreationen aus dem Ofenrohr. So ist entspanntes Kochen garantiert!
• Über a hundred beliebte Klassiker und Trendrezepte
• Jedes Rezept mit brillantem Farbfoto und detaillierter Schritt-für-Schritt-Anleitung
• Unschlagbares Preis-Leistungs-Verhältnis
Read Online or Download Ofengerichte: Unsere 100 besten Rezepte in einem Kochbuch PDF
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Additional resources for Ofengerichte: Unsere 100 besten Rezepte in einem Kochbuch
Sample text
For perishable foods where there is a potential for food poisoning ‘Sell by’ coding is used. For other foods, like biscuits, Types of pack and associated wrapping machines 43 were deterioration is not dangerous ‘Best before’ marking is usually adopted. I n some countries it is also necessary to show the date of manufacture of the product. I n this way consumers are protected from the possibility of purchasing packets that are likely to be so old that they will taste awful. There are two problems.
T h e cost of wrapping materials, when printing and wastage is included, is considerable. As much care should be given to selection, handling and testing of these materials as is given to other ingredients used for making the biscuits. 1 Flexible films that are heat sealable and moistureproof These are of two basic types of heat sealable and moistureproof packaging films. One is made from regenerated cellulose and the other is completely plastic based, usually polypropylene. The cellulose films, which are a form of transparent paper, must be coated with a moistureproof barrier.
The problem of flexibility becomes all the more complex if automatic feeding systems are expected to cope with more than one size of biscuit. Secondly, the wrapping machine parts and wrapper size should be designed and built to match the biscuits, not vice versa. It is difficult to form dough pieces which will give biscuits of a predetermined size and within a specified range. Thus, wherever possible, a good sized sample of representative biscuits should be sent to the wrapping machine manufacturer so that the critical parts can be built accordingly.