| Baking Problems Solved Contributor(s): Cauvain, Stanley P. (Author), Young, L. S. (Author) |
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ISBN: 1855735644 ISBN-13: 9781855735644 Publisher: Woodhead Publishing OUR PRICE: $297.00 Product Type: Hardcover - Other Formats Published: April 2001 * Not available - Not in print at this time * |
| Additional Information |
| BISAC Categories: - Cooking | Courses & Dishes - Bread - Technology & Engineering | Food Science - General |
| Dewey: 641.815 |
| LCCN: 2001043326 |
| Series: Woodhead Publishing Food Science, Technology and Nutrition |
| Physical Information: 0.9" H x 9.3" W x 6.4" (1.25 lbs) 304 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. |
