Baking Problems Solved by S P Cauvain

Baking Problems Solved

byS P Cauvain

Kobo ebook | February 18, 2017

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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
Title:Baking Problems SolvedFormat:Kobo ebookPublished:February 18, 2017Publisher:Elsevier ScienceLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:008100768X

ISBN - 13:9780081007686

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