Chipper Snacker
Author:
Publisher:
Published: 1983
Total Pages: 308
ISBN-13:
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Snacks
Author: Janis Thiessen
Publisher: Univ. of Manitoba Press
Published: 2017-09-08
Total Pages: 358
ISBN-13: 0887555276
DOWNLOAD EBOOKSnacks is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique stories of their founders and their intense connection to specific locations. These stories of salty or sweet confections also reveal a history that is at odds with popular notions of “junk food.” Through extensive oral history and archival research, Thiessen uncovers the roots of our deep loyalties to different snack foods, what it means to be an independent snack food producer, and the often-quirky ways snacks have been created and marketed. Clearly written, extensively illustrated, and lavish with detail about some of Canadians’ favorite snacks, this is a lively and entertaining look at food and labour history.
Snack Foods Processing
Author: Edmund W. Lusas
Publisher: CRC Press
Published: 2001-06-05
Total Pages: 672
ISBN-13: 9781420012545
DOWNLOAD EBOOKProviding a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging. The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.
Potato Production, Processing and Technology
Author: WA Gould
Publisher: Elsevier
Published: 2013-11-28
Total Pages: 263
ISBN-13: 1845696123
DOWNLOAD EBOOKThis compilation focuses on the events of growing, processing, quality control, color, as well as freezing, canning, chip, and dried production. This potato processing operations book, written in terms the nonprofessional plant worker will understand, is a must reference for all food processors, technologists, executives, students etc. as well as a valuable addition to the company technical reference library. Included are figures, tables and charts throughout the book.
Snack Food
Author: R. Gordon Booth
Publisher: Springer Science & Business Media
Published: 1990
Total Pages: 428
ISBN-13: 9780442237455
DOWNLOAD EBOOKThis book reviews the growing variety of foods now used entirely or in part as snacks, with special emphasis on those consumed in the United States and the United Kingdom. Food-industry specialists address all major areas of the snack-food industry: product development, assembly of raw materials, storage, processing, packaging, and consumption. The book includes definitions of snack foods, their distinct characteristics, latest product concepts and production techniques, and new data on the nutritional impact of snack.
Crunch!
Author: Dirk Burhans
Publisher: Terrace Books
Published: 2008-11-05
Total Pages: 226
ISBN-13: 0299227731
DOWNLOAD EBOOKThe potato chip has been one of America's favorite snacks since its accidental origin in a nineteenth-century kitchen. Crunch! A History of the Great American Potato Chip tells the story of this crispy, salty treat, from the early sales of locally made chips at corner groceries, county fairs, and cafes to the mass marketing and corporate consolidation of the modern snack food industry. Crunch! also uncovers a dark side of potato chip history, including a federal investigation of the snack food industry in the 1990s following widespread allegations of antitrust activity, illegal buyouts, and predatory pricing. In the wake of these "Great Potato Chip Wars," corporate snack divisions closed and dozens of family-owned companies went bankrupt. Yet, despite consolidation, many small chippers persist into the twenty-first century, as mom-and-pop companies and upstart "boutique" businesses serve both new consumers and markets with strong regional loyalties. Illustrated with images of early snack food paraphernalia and clever packaging from the glory days of American advertising art, Crunch! is an informative tour of large and small business in America and the vicissitudes of popular tastes.
Snack Food Technology
Author: Samuel A. Matz
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 422
ISBN-13: 940109778X
DOWNLOAD EBOOKThis book fills a need for a technological guide in a field that has experi enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona bly detailed description of every major snack processing method and prod uct current in the United States. If any reader believes I have omitted an important topic, I would be glad to learn ofit, in the hope that there will be a Third Edition in which I can incorporate the suggested additions. One of the main purposes of this volume is to provide a source for answers to problems that the technologist encounters in the course of his or her daily work. Extensive bibliographies, in which the emphasis is on recent publications (extending into 1983), should permit the reader to resolve more complex or new questions. With these bibliographies as guides, the food technologist can delve as deeply as he or she wishes into specialized aspects ofthe subject, while at the same time the reader who is interested in the broad overall picture will not be distracted by excess detail.
Official Gazette of the United States Patent and Trademark Office
Author:
Publisher:
Published: 2003
Total Pages: 932
ISBN-13:
DOWNLOAD EBOOKPennsylvania Snacks
Author: Sharon Hernes Silverman
Publisher: Stackpole Books
Published: 2001-04-01
Total Pages: 132
ISBN-13: 0811752429
DOWNLOAD EBOOKPennsylvania is the nation's snackfood capital. The Keystone State ranks number one in production of pretzels and potato chips and is famous for its chocolate, Lebanon bologna, and other snack foods. This guidebook explores the industries by offering first-hand descriptions of the factory tours available throughout the state and includes histories of the companies and directions, hours, and other practical visitor information.
