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More Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition) [Hardcover]

S.P. Cauvain , L.S. Young

RRP: £150.85
Price: £132.68 & FREE Delivery in the UK. Details
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Book Description

26 Aug 2009 Woodhead Publishing Series in Food Science, Technology and Nutrition
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?


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About the Author

Stanley Cauvain and Linda Young are Directors of BakeTran, a provider of knowledge and solutions for the baking industry. Now Vice-President of BakeTran and responsible for Research and Development, Stanley Cauvain was formerly Director of the Cereals and Cereal Processing Division within the Campden & Chorleywood Food Research Association (CCFRA). Linda Young is responsible at BakeTran for knowledge systemisation and training activities. She was formerly Technology Transfer Manager at CCFRA. Between them, the authors have over 65 years experience of working in the baking industry.

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