Baking Problems Solved
Published on 23. April 2001
Book
Hardback
304 pages
978-1-85573-564-4 (ISBN)
Description
When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers.
Reviews / Votes
"I would highly recommend this book to anyone studying baking science or technology, or as a good reference book from a bakery supervisor to higher technical or managerial levels." --Mr A Barr, CustomerMore details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
Weight
610 gr
ISBN-13
978-1-85573-564-4 (9781855735644)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Stanley P. Cauvain
Baking Problems Solved
Book
02/2017
2nd Edition
Woodhead Publishing Ltd
€205.50
Shipment within 15-20 days
Additional editions
Stanley P. Cauvain | L. S. Young
Baking Problems Solved
E-Book
04/2001
1st Edition
Woodhead Publishing
€200.00
Available for download
Persons
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. Linda S. Young was a Director at BakeTran and responsible for knowledge systemisation and training activities. She was formerly Technology Transfer Manager at CCFRA. Between Linda S. Young and Stanley P. Cauvain have over 65 years experience of working in the baking industry.
Content
Questions are presented under the following headings: Problem solving: A guide; Flours; Fats; Improvers; Other bakery ingredients; Bread; Fermented products; Laminated products; Short pastry; Cakes and sponges; Biscuits; Other bakery products.