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Item Details
Title: BAKING PROBLEMS SOLVED
By: S. P. Cauvain, L. S. Young
Format: Hardback

List price: £165.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 1855735644
ISBN 13: 9781855735644
Publisher: ELSEVIER SCIENCE & TECHNOLOGY
Pub. date: 23 April, 2001
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Pages: 304
Description: 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.
Synopsis: 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.
Publication: UK
Imprint: Woodhead Publishing Ltd
Returns: Returnable
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