FREE Delivery in the UK.
Temporarily out of stock.
Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your account will only be charged when we dispatch the item.
Dispatched from and sold by Amazon. Gift-wrap available.
+ £2.99 delivery
Used: Very Good | Details
Sold by sales-de
Condition: Used: Very Good
Comment: dispatched today or following business day, expected latest delivery in UK within 10 days
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Bakery Technology and Engineering Hardcover – 31 Jan 1991


See all 6 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover, 31 Jan 1991
£219.99
£188.02 £154.65
Note: This item is eligible for click and collect. Details
Pick up your parcel at a time and place that suits you.
  • Choose from over 13,000 locations across the UK
  • Prime members get unlimited deliveries at no additional cost
How to order to an Amazon Pickup Location?
  1. Find your preferred location and add it to your address book
  2. Dispatch to this address when you check out
Learn more
click to open popover

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.



Product details

  • Hardcover: 864 pages
  • Publisher: Springer; 3rd ed. 1991 edition (31 Jan. 1991)
  • Language: English
  • ISBN-10: 0442308558
  • ISBN-13: 978-0442308551
  • Product Dimensions: 15.6 x 4.6 x 23.4 cm
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: 4,724,743 in Books (See Top 100 in Books)
  • Would you like to tell us about a lower price?
    If you are a seller for this product, would you like to suggest updates through seller support?

  • See Complete Table of Contents

Product description

Synopsis

This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.


Customer reviews

There are no customer reviews yet.
Share your thoughts with other customers

Where's My Stuff?

Delivery and Returns

Need Help?