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.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
