Baking Problems Solved

Baking Problems Solved

by S P Cauvain, L Young
     
 

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

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Overview

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.

Product Details

ISBN-13:
9781855735644
Publisher:
Elsevier Science
Publication date:
04/28/2001
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition Series, #54
Pages:
304
Product dimensions:
9.30(w) x 6.40(h) x 0.90(d)

Table of Contents

Problem Solving, Flours, Fats, Improvers, Other Bakery Ingredients, Bread, Fermented Products, Laminated Products, Short Pastry, Cakes and Sponges, Other Bakery products, "What Is"

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