Baking Problems Solved

Stanley P. Cauvain

ISBN 10: 0081007655 / ISBN 13: 9780081007655

Editore: Woodhead Publishing, 2017

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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

Dati bibliografici

• Titolo: Baking Problems Solved
• Editore: Woodhead Publishing
• Data di pubblicazione: 2017
• Lingua: Inglese
• ISBN 10: 0081007655
• ISBN 13: 9780081007655
• Rilegatura: Buch
• Edizione: seconda edizione
• Condizione: Neu
• Dimensioni: 229 L x 152 A x 29 P (millimetri) 229 millimetri di larghezza per 152 millimetri di altezza per 29 millimetri di profondità
• Peso: 1046 grammi

Descrizione articolo

Riassunto

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.

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.