Baking Problems Solved
Language: English
Published by Elsevier Inc, 2017
Series: Book 235 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 175.49
Quantity: 2 available
Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - 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.
Seller Inventory # 9780081007655
- Title
- Baking Problems Solved
- Author
- S. P. Cauvain
- Publisher
- Elsevier Inc
- Publication year
- 2017
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 0081007655
- ISBN 13
- 9780081007655
- Edition
- 2nd Edition
- Item weight
- 973 grams
- Dimensions
- 234x156x32 mm
- Series
- Book 235 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
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.
- Uses a detailed and clear question and answer format that is ideal for quick reference
- Combines new, up-to-date problems and solutions with the best of the previous volume
- Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.
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|---|---|---|
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