Baking Problems Solved

Cauvain, Stanley & Linda Young

ISBN 10: 0849312213 ISBN 13: 9780849312212

Edit� par CRC Press, 2001

Ancien(s) ou d'occasion Hardcover

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9.5x6", xvii+280 pp. Scraped corners, stain on corner of about 50 pp, else VG, clean & solid. N� de r�f. du vendeur 33665

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Synopsis :

When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Written by two of the leading experts in the field, Baking: Problems Solved provides answers to the most frequently encountered problems in the baking industry. The book offers practical solutions as well as invaluable guidance on improving production and optimizing product liability.

At a time when pressure on product quality and productivity has never been so intense, the need to find quick and effective solutions is tremendous. This book addresses over 200 baking problems in an easily searchable question-and-answer format. Each question has a concise, practical, and authoritative answer designed to maintain product quality and productivity. Baking: Problems Solved helps you locate information on problems, understand the causes, and implement solutions quickly and effectively.

Pr�sentation de l'�diteur: When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Written by two of the leading experts in the field, Baking: Problems Solved provides answers to the most frequently encountered problems in the baking industry. The book offers practical solutions as well as invaluable guidance on improving production and optimizing product liability.

At a time when pressure on product quality and productivity has never been so intense, the need to find quick and effective solutions is tremendous. This book addresses over 200 baking problems in an easily searchable question-and-answer format. Each question has a concise, practical, and authoritative answer designed to maintain product quality and productivity. Baking: Problems Solved helps you locate information on problems, understand the causes, and implement solutions quickly and effectively.

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D�tails bibliographiques

Titre : Baking Problems Solved
�diteur : CRC Press
Date d'�dition : 2001
Reliure : Hardcover

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Baking Problems Solved

Stanley P Cauvain

Edit� par Woodhead Publishing, 2006

ISBN 10 : 1855735644 ISBN 13 : 9781855735644

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Etat : Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,650grams, ISBN:1855735644. N� de r�f. du vendeur 3962761

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Baking Problems Solved

Cauvain, S. P.

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ISBN 10 : 0081007655 ISBN 13 : 9780081007655

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

Cauvain, Stanley P.

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ISBN 10 : 0081007655 ISBN 13 : 9780081007655

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Etat : New. pp. 572. N� de r�f. du vendeur 371972406

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Baking Problems Solved

Cauvain, S. P.

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ISBN 10 : 0081007655 ISBN 13 : 9780081007655

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Hardcover. Etat : Brand New. 2nd edition. 336 pages. 9.25x6.25x1.75 inches. In Stock. This item is printed on demand. N� de r�f. du vendeur __0081007655

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Baking Problems Solved

Stanley P. Cauvain

Edit� par Woodhead Publishing, 2017

ISBN 10 : 0081007655 ISBN 13 : 9780081007655

Neuf Couverture rigide

impression � la demande

Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne

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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries. Englisch. N� de r�f. du vendeur 9780081007655

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