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Baking Problems Solved by Cauvain Stanley (8 results)
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US$ 222.78
Convert currencyUS$ 8.63 shipping from United Kingdom to U.S.A.Quantity: 3 available
Add to basketCondition: New. pp. 572.
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Condition: New. pp. 572.
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US$ 267.71
Convert currencyUS$ 11.25 shipping from Germany to U.S.A.Quantity: 3 available
Add to basketCondition: New. pp. 572.
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Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 282.22
Convert currencyUS$ 15.90 shipping from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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US$ 304.35
Convert currencyUS$ 55.37 shipping from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. 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 i.
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Hardcover. 9.5x6", xvii+280 pp. Scraped corners, stain on corner of about 50 pp, else VG, clean & solid.
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Baking Problems Solved
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
US$ 262.84
Convert currencyUS$ 25.99 shipping from Germany to U.S.A.Quantity: 2 available
Add to basketBuch. Condition: Neu. 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.
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US$ 268.98
Convert currencyUS$ 37.54 shipping from Germany to U.S.A.Quantity: 2 available
Add to basketBuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.
