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. The companion volume to the popular Baking problems solved , More baking problems solved contains the answers to further frequently asked questions. Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions. It will be of invaluable use to all bakery professionals, bakery students, food technologists and product developers.
Key Features: an updated guide to problem solving that provides answers to further frequently asked questions and baking. an essential reference and problem solving manual for professionals and trainees in the industry. an ideal companion volume to Baking problems solved.
Contents: Problem solving: a guide; Flours and grains; Other bakery ingredients; Bread and fermented products; Cakes; Biscuits and Cookies; Pastries; Other bakery products; What is/are/why/how?