This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.

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In business since 1923 we are specialized in law, philosophy and other scholarly books from the 16th - 20th century. We also carry a general stock and we have permanently in stock ca. 60.000 titles. Visit only by appointment. Member of ILAB and the NVVA, the Dutch Antiquarian Booksellers Association.

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Kloof Booksellers & Scientia Verlag
Netherlands

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Condition of the books is VG or better, unless otherwise stated. Books are subject to prior sale. Orders usually ship within 2-3 business days. Shipping of books outside the EU, or to commercial and institutional addresses in the EU is at buyers cost & risk. Airmail & insurance rates on request. No discounts possible on orders through Abebooks. The displayed shipping costs are based on books weighing 2.2 LB, or 1 KG. All disputes which may arise are subject to Dutch law. In such a case Amsterdam...

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Shipping Terms

Orders usually ship within 2-3 business days. Shipping of books outside the EU, or to commercial and institional addresses in the EU is at buyers cost & risk.. Airmail & insurance rates on request. The displayed shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book order is heavy or oversized, we may contact you to let you know extra shipping is required.

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Shipping rates from Netherlands to U.S.A.
Order quantity	14 to 60 business days	7 to 15 business days
First item	US$ 34.97	US$ 75.76

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