Articoli correlati a Baking Problems Solved
Sinossi
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.
- Uses a detailed and clear question and answer format that is ideal for quick reference
- Combines new, up-to-date problems and solutions with the best of the previous volume
- Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull?autore
Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Compra nuovo
Visualizza questo articolo
EUR 159,90
EUR 31,50 per la spedizione in Italia
Destinazione, tempi e costiRisultati della ricerca per Baking Problems Solved
Foto dell'editore
Baking Problems Solved
Print on DemandDa: Brook Bookstore On Demand, Napoli, NA, Italia
Valutazione del venditore 5 su 5 stelle
Condizione: new. Questo è un articolo print on demand. Codice articolo b1b219c4426d2a270c7b4049641056f1
Quantità: Più di 20 disponibili
Foto dell'editore
Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Da: Majestic Books, Hounslow, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: New. pp. 572. Codice articolo 371972406
Quantità: 3 disponibili
Foto dell'editore
Baking Problems Solved
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Brand New. 2nd edition. 336 pages. 9.25x6.25x1.75 inches. In Stock. Codice articolo __0081007655
Quantità: 2 disponibili
Foto dell'editore
Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 572. Codice articolo 26375154409
Quantità: 3 disponibili
Immagini fornite dal venditore
Baking Problems Solved
Print on DemandDa: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. Englisch. Codice articolo 9780081007655
Quantità: 2 disponibili
Foto dell'editore
Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Da: Biblios, Frankfurt am main, HESSE, Germania
Valutazione del venditore 5 su 5 stelle
Condizione: New. pp. 572. Codice articolo 18375154403
Quantità: 3 disponibili
Immagini fornite dal venditore
Baking Problems Solved
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. Codice articolo 27874458-n
Quantità: Più di 20 disponibili
Immagini fornite dal venditore
Baking Problems Solved
Print on DemandDa: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Codice articolo 9780081007655
Quantità: 2 disponibili
Immagini fornite dal venditore
Baking Problems Solved
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: New. Codice articolo 27874458-n
Quantità: Più di 20 disponibili
Foto dell'editore
Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: New. In. Codice articolo ria9780081007655_new
Quantità: Più di 20 disponibili