- We will send in 10–14 business days.
/images/books/2808923/9780081007655.jpg)
- Author: S P Cauvain
- Publisher: Woodhead Publishing
- ISBN-10: 0081007655
- ISBN-13: 9780081007655
- Format: 15.5 x 23.1 x 3.3 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 21d.19:30:07
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: S P Cauvain
- Publisher: Woodhead Publishing
- ISBN-10: 0081007655
- ISBN-13: 9780081007655
- Format: 15.5 x 23.1 x 3.3 cm, kieti viršeliai
- Language: English English
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.
Reviews