Student's Technology of Bread-making and Flour Confectionery - Softcover

Fance, Wilfred J.

Softcover

ISBN 10: 0415025613 ISBN 13: 9780415025614

Publisher: Routledge, 1989

Synopsis

From the (gloriously dated!) foreword to the 1960 edition: "Mr. W. J. Fance is a teacher with many years' experience of the baking industry. In his book he has produced a work which should be of great assistance to hundreds of students who are hoping to make a career in the baking industry. In one volume he has covered comprehensively the making of both bread and flour confectionery. The result is a textbook which is certain to provide essential reading for the bakers of the future. There is a great need for well-trained young people to enter the baking industry, and I am convinced that this well-illustrated and informative book will be of the utmost value both to those who are receiving their training in our various bakery schools, as well as to apprentices. As Secretary of the National Board for Bakery Education I am delighted to commend The Student's Technology of Breadmaking and Flour Confectionery to all those young people, as well as to those master bakers and their staffs who would welcome a first-rate book of reference dealing with all aspects of their craft."

Edition details

• Publisher: Routledge
• Publication date: 1989
• Language: English
• ISBN 10: 0415025613
• ISBN 13: 9780415025614
• Binding: Paperback
• Number of pages: 464