Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions. Written by two leading experts and based on a wealth of practical experience, More baking problems solved is invaluable to all bakery professionals, bakery students, food technologists and product developers.
An updated guide to problem solving that provides answers to further frequently asked questions and baking
An essential reference and problem solving manual for professionals and trainees in the industry
Bakery professionals, bakery students, food technologists and product developers
By S. P. Cauvain and L. S. Young