Technology cake making (21 résultats)
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Edité par Leonard Hill Books, 1979
Vendeur : BoundlessBookstore, Wallingford, Royaume-UniBoundlessBookstore
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EUR 6,73
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Ajouter au panierEtat : Good. Light wear to boards. Content is clean with light age tone. Spotting to end paper. DJ with some edge wear, toning and scuffs to spine.
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Vendeur : Anybook.com, Lincoln, Royaume-UniAnybook.com
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Occasion - Moyen
EUR 20,05
EUR 15,87 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 1 disponible(s)
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. Dust jacket in fair condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:0249441…217.
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Vendeur : WeBuyBooks, Rossendale, LANCS, Royaume-UniWeBuyBooks
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EUR 25,69
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Etat : Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.
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Vendeur : Salish Sea Books, Bellingham, WA, Etats-UnisSalish Sea Books
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Occasion - Assez bon
EUR 144,69
EUR 4,38 expéditionExpédition nationale : Etats-UnisQuantité disponible : 1 disponible(s)
Etat : Very Good. 6. Very Good in a Good+ dust jacket; Hardcover; Dust jacket is moderately shelfworn and edgeworn, but is overall clean and intact, and has not been price-clipped (Now fitted with a new, Brodart jacket protector); Light wear to the boards; Unblemished textblock edges; The endpapers and all text pages are clean a…nd unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Orange and purple dust jacket with title in white lettering; 6th Edition; 1997, Springer-Verlag Publishing; 433 pages; "The Technology of Cake Making," by A.J. Bent, et al.
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Vendeur : Ria Christie Collections, Uxbridge, Royaume-UniRia Christie Collections
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 251,83
EUR 13,98 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : Plus de 20 disponibles
Etat : New. In.
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Vendeur : preigu, Osnabrück, Allemagnepreigu
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EUR 229,75
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Taschenbuch. Etat : Neu. The Technology of Cake Making | A. J. Bent (u. a.) | Taschenbuch | xii | Englisch | 2010 | Springer | EAN 9781441947420 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 267,49
EUR 63,32 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 1 disponible(s)
Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Crea…m, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
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Vendeur : Revaluation Books, Exeter, Royaume-UniRevaluation Books
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EUR 401,58
EUR 14,59 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : Brand New. 6th edition. 421 pages. 9.00x6.00x1.04 inches. In Stock.
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Edité par Leonard Hill Books, Aylesbury, 1973
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Vendeur : Brazenhead Ltd, King's Lynn, Royaume-UniBrazenhead Ltd
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Occasion - Assez bon
EUR 90,14
EUR 15,93 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 1 disponible(s)
Ajouter au panierHardcover. Etat : Very Good. Etat de la jaquette : Very Good. 5th Edition. (ix) 390pp including index. Black cloth with gilt titles and colophon to spine in unclipped reinforced dustwrapper. Ownership inscription to ffep. Corners bumped. Dustwrapper bumped and sunned with chips to edges. Some light foxing to endpapers.
THE TECHNOLOGY OF CAKE MAKING ( Sixth Edition )
Bennion, E. B. And Bamford, G. S.T. & Bent, A. J. ( Editor )
Edité par Blackie Academic & Professional ( an Imprint of Chapman and Hall ), London, 1997
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Vendeur : Excalibur Books, Penzance, Royaume-UniExcalibur Books
Contacter le vendeurVendeur avec une évaluation de 3 étoilesEtat: Occasion - Bon
EUR 168,27
EUR 29,17 expéditionExpédition depuis Royaume-Uni vers Etats-UnisQuantité disponible : 1 disponible(s)
Ajouter au panierHardcover. Etat : Near Fine. The commercial cake maker's bible. Considerably updated from the previous edition with contributions from leading industrial companies. 421 p.pages, 1 kilo, 9 1/2" tall. No inscriptions. Very faint specks on top page edges and a small, very narrow mark on a few page edges near bottom corner. Otherwis…e unread and as new.
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Vendeur : Basi6 International, Irving, TX, Etats-UnisBasi6 International
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 216,85
Frais de port gratuitsExpédition nationale : Etats-UnisQuantité disponible : 10 disponible(s)
Etat : Brand New. New. US edition. Print on demand title. Delivery takes 20-25 days. Excellent Customer Service.
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Vendeur : Brook Bookstore On Demand, Napoli, NA, ItalieBrook Bookstore On Demand
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EUR 206,31
EUR 6,80 expéditionExpédition depuis Italie vers Etats-UnisQuantité disponible : Plus de 20 disponibles
Etat : new. Questo è un articolo print on demand.
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Vendeur : moluna, Greven, Allemagnemoluna
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EUR 223,97
EUR 48,99 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : Plus de 20 disponibles
Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to… date with new chapters on Cream, bu.
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Vendeur : moluna, Greven, Allemagnemoluna
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 223,97
EUR 48,99 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : Plus de 20 disponibles
Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and bro…ught up to date with new chapters on Cream, bu.
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AllemagneBuchWeltWeit Ludwig Meier e.K.
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EUR 267,49
EUR 23,00 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 2 disponible(s)
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new…chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality. 440 pp. Englisch.
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AllemagneBuchWeltWeit Ludwig Meier e.K.
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 267,49
EUR 23,00 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 2 disponible(s)
Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapter…s on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality. 440 pp. Englisch.
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Vendeur : preigu, Osnabrück, Allemagnepreigu
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 232,15
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Buch. Etat : Neu. The Technology of Cake Making | A. J. Bent (u. a.) | Buch | Einband - fest (Hardcover) | Englisch | 1997 | Springer | EAN 9780751403497 | Verantwortliche Person für die EU: Springer Heidelberg, Tiergartenstr. 17, 69121 Heidelberg, buchhandel-buch[at]springer[dot]com | Anbieter: preigu Print on Demand.
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Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagnebuchversandmimpf2000
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 267,49
EUR 60,00 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 1 disponible(s)
Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chap…ters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 440 pp. Englisch.
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Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagnebuchversandmimpf2000
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 267,49
EUR 60,00 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 1 disponible(s)
Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on… Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 440 pp. Englisch.
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Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Neuf
EUR 277,49
EUR 64,52 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 1 disponible(s)
Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on…Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.
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Vendeur : Biblios, frankfurt am main, HESSE, AllemagneBiblios
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EUR 423,77
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Etat : New. PRINT ON DEMAND pp. 440.
