Baking Problems Solved (Woodhead Publishing in Food Science and Technology) - Hardcover

9780849312212: Baking Problems Solved (Woodhead Publishing in Food Science and Technology)

Hardcover

ISBN 10: 0849312213 ISBN 13: 9780849312212

Publisher: CRC Press, 2001

When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Written by two of the leading experts in the field, Baking: Problems Solved provides answers to the most frequently encountered problems in the baking industry. The book offers practical solutions as well as invaluable guidance on improving production and optimizing product liability.

At a time when pressure on product quality and productivity has never been so intense, the need to find quick and effective solutions is tremendous. This book addresses over 200 baking problems in an easily searchable question-and-answer format. Each question has a concise, practical, and authoritative answer designed to maintain product quality and productivity. Baking: Problems Solved helps you locate information on problems, understand the causes, and implement solutions quickly and effectively.

"synopsis" may belong to another edition of this title.

About the Author

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.

Review

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, Customer

"About this title" may belong to another edition of this title.