More Baking Problems Solved
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More Baking Problems Solved: (Woodhead Publishing Series in Food Science, Technology and Nutrition)

More Baking Problems Solved: (Woodhead Publishing Series in Food Science, Technology and Nutrition)


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About the Book

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 baking problems are more easily identified. The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions. Written by two leading experts and based on a wealth of practical experience, More baking problems solved is invaluable to all bakery professionals, bakery students, food technologists and product developers.

Table of Contents:
Questions are presented under the following headings: Problem solving: A guide; Flours and grains; Other bakery ingredients; Bread and fermented products; Cakes; Biscuits and Cookies; Pastries; Other bakery products; What is/are/why/how?

About the Author :
Stanley Cauvain and Linda Young are Directors of BakeTran, a provider of knowledge and solutions for the baking industry. Now Vice-President of BakeTran and responsible for Research and Development, Stanley Cauvain was formerly Director of the Cereals and Cereal Processing Division within the Campden & Chorleywood Food Research Association (CCFRA). Linda Young is responsible at BakeTran for knowledge systemisation and training activities. She was formerly Technology Transfer Manager at CCFRA. Between them, the authors have over 65 years experience of working in the baking industry.


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Product Details
  • ISBN-13: 9781845693824
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Height: 234 mm
  • No of Pages: 252
  • Weight: 520 gr
  • ISBN-10: 1845693825
  • Publisher Date: 26 Aug 2009
  • Binding: Hardback
  • Language: English
  • Series Title: Woodhead Publishing Series in Food Science, Technology and Nutrition
  • Width: 156 mm


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