Baking problems solved

by Cauvain, Stanley P.

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Title Statements

Full title :Baking problems solved / Stanley Cauvain and Linda Young.

Summary

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. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in bakingEasy to use and invaluable guidance on improving production and quality in bakery productsWritten by award winning internationally renowned experts.

Edition Statements

Publication Date:2001.

Publication Statements

Publisher(s):CRC Press, Woodhead Pub
Place of Publication:Boca Raton
Language:eng
Publication Date:2001.

The Physical Object

Description:1 online resource (xvii, 280 pages) : : illustrations

Edition Identifiers

ISBN:1855736187, 9781855736184, 1855735644, 9781855735644, 9780081007686, 008100768X
oclc:ocm53968842
LC Classification:TX763
Dewey Decimal:641.8/15

Preliminaries; Contents; Preface; 1 Problem solving a guide; 2 Flours; 3 Fats; 4 Improvers; 5 Other bakery ingredients; 6 Bread; 7 Fermented products; 8 Laminated products; 9 Short pastry; 10 Cakes and sponges; 11 Biscuits; 12 Other bakery products; 13 What is?; Index.