Baking Problems Solved

Stanley P. Cauvain

ISBN 10: 0081007655 / ISBN 13: 9780081007655

Published by Woodhead Publishing, 2017

About this Item

This item is printed on demand - it takes 3-4 days longer - Neuware -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. Englisch.

Seller Inventory # 9780081007655

Bibliographic Details

• Title: Baking Problems Solved
• Publisher: Woodhead Publishing
• Publication Date: 2017
• Language: English
• ISBN 10: 0081007655
• ISBN 13: 9780081007655
• Binding: Buch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 235W x 153H x 32D millimeters 235 millimeters width by 153 millimeters height by 32 millimeters depth
• Weight: 1046 grams

About this title

Synopsis

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

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.