Baking problems solved
Designed to help the busy bakery professionals 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.
Key Features
- Provides immediate solutions to the most frequently encountered problems in baking
- Easy to use and invaluable guidance on improving production and quality in bakery products
- Written by award winning internationally renowned experts
Readership
All bakery professionals, bakery students, food technologists, and product developers
By S. P. Cauvain and L. S. Young
ISBN: 9781855735644
Elsevier
Publisher
from
United States
Elsevier provides information and analytics that help institutions and professionals progress science, advance healthcare and improve performance.