Articles liés à Baking Problems Solved
L'édition de cet ISBN n'est malheureusement plus disponible.
Synopsis
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.
Key Features: provides immediate solutions to the most frequently encountered problems in baking; easy to use and invaluable guidance on improving production and quality in bakery products; written by award winning internationally renowned experts; an essential reference for all bakery product manufacturers.
Contents: Questions are presented under the following headings: Problem solving: A guide; Flours; Fats; Improvers; Other bakery ingredients; Bread; Fermented products; Laminated products; Short pastry; Cakes and sponges; Biscuits; Other bakery products.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Stanley P Cauvain is a Director at 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 was a Director at BakeTran and responsible 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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurWoodhead Publishing Ltd
- Date d'édition2001
- ISBN 10 1855735644
- ISBN 13 9781855735644
- ReliureRelié
- Langueanglais
- Nombre de pages304
- Coordonnées du fabricantnon disponible
(Aucun exemplaire disponible)
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