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Baking Problems Solved by Cauvain Stanley (8 results)
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US$ 103.00
US$ 41.87 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketCondition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,650grams, ISBN:1855735644.
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Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 235 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 223.72
US$ 8.67 shipping
Ships from United Kingdom 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)
Book 235 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 280.21
US$ 15.97 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Cauvain, S: Baking Problems Solved
Book 235 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 338.52
US$ 56.48 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. 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 .
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Baking Problems Solved
Book 235 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. 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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Buch. 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.
