Baking Problems Solved (Hardcover, 2nd edition)

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.

General

Imprint:	Woodhead Publishing Ltd
Country of origin:	United Kingdom
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Release date:	February 2017
First published:	2017
Authors:	Stanley P Cauvain
Dimensions:	229 x 152 x 33mm (L x W x T)
Format:	Hardcover
Pages:	572
Edition:	2nd edition
ISBN-13:	978-0-08-100765-5
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Food & Drink > General
LSN:	0-08-100765-5
Barcode:	9780081007655

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