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Baking Science Technology (39 results)
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Condition: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.
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Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Seller: Phatpocket Limited, Waltham Abbey, HERTS, United Kingdom
Seller rating 5 out of 5 stars
US$ 29.77
US$ 14.33 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketCondition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
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Baking Science and Technology, Volume II
Published by Siebel Publishing Company, 1952
Seller: World of Rare Books, Goring-by-Sea, SXW, United Kingdom
Seller rating 5 out of 5 stars
Condition: Fair. 1952. No Edition Remarks. 803 pages. No dust jacket. Blue cloth. Black and white photographs throughout. Pages and photographs have light tanning and foxing throughout. Sticker to front pastedown. Slight cracking to hinges, with exposed netting, front free endpaper is loose. Boards have light shelf-wear with corner bumping. Light tanning to spine and edges with crushing to spine ends. Splits to spine edges.
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Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.
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Baking Science and Technology, Volume 1
Language: English
Published by Sosland Publishing Company, 1988
ISBN 10: 0929005007 ISBN 13: 9780929005003
Hardcover. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
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Hardcover. Condition: Very Good. 2nd Edition. The Books Are In Very Good Condition. With No Remarks Or Highlights. Two Books. 2Nd Editionbooks are NOT signed. We will state signed at the description section. we confirm they are signed via email or stated in the description box. - Specializing in academic, collectiblle and historically significant, providing the utmost quality and customer service satisfaction. For any questions feel free to email us.
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Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Language: English
Published by Woodhead Publishing 1998-03-10, 1998
ISBN 10: 1855732955 ISBN 13: 9781855732957
US$ 56.88
US$ 20.86 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New.
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Condition: New. Satisfaction Guaranteed or your money back.
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The Complete Technology Book on Bakery Products: Baking Science with Formulation and Production
Language: English
Published by NIIR Project Consultancy Services, 2014
ISBN 10: 9381039380 ISBN 13: 9789381039380
Soft cover. Condition: New. Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and dough into baked goods with a firm dry crust and a softer centre". Bakery products have become essential food items of the vast majority of population. The present day consumer looks for new bakery products, better appeal, taste and convenience from bakery foods. Bakery industry has also an important role in popularizing wheat in non-wheat consuming region of the World. With good planning and access to good staff, raw materials and markets, setting up a bakery can represent an excellent enterprise opportunity. The book is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits. The book covers various aspects related to different bakery products with their manufacturing process and also provides contact details of raw material, plant and machinery suppliers with equipment photographs and their technical specifications. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the manufacturing processes of bakery products. It examines the nature of bakery products, the role of the ingredients in determining their quality, processing methods and their control. Various bakery products covered in the book are wheat ingredients, other grain ingredients, shortenings, emulsifiers, antioxidants, water and salt, different types of breads and biscuits, cakes, buns, icings, production of cookie and cracker, spices, flavours, colors, leavened and unleavened products, air-leavened products, chemically leavened bread and rolls, chemically leavened sweet goods, Yeast-leavened plain bread, rolls, dough, preservation of bakery products, milk and egg ingredients, fruits, vegetables, nuts and many more. Food Mixer, Cookie Extruder, Rotary Oven, Biscuit Sandwiching Machine, Tunnel Gas Oven, Flour Mixer, Cookies Rotary Moulder, Bun Divider Moulder, Planetary Mixer, Spiral Mixer, Pillow Packing Machine, Oil Spray Machine are the various equipments described in the book with their photographs and technical specifications. The book aims to provide comprehensive information on different types of bakery products. The book is aimed for food technologist, scientists, research scholars, as well as for new entrepreneurs and those who are engaged in this industry.
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Pasta and pastry baking is easy to make. Tianjin Science and Technology Press 9787574205703(Chinese Edition)
Language: English
Published by Tianjin Science and Technology Press, 2022
ISBN 10: 7574205701 ISBN 13: 9787574205703
paperback. Condition: New. Language:Chinese.Paperback. Pub Date: 2022-10 Publisher: Tianjin Science and Technology Press This book is divided into two parts. One part starts with the common tools and raw materials for making Western pastries. and introduces the production process of various Western pastries such as biscuits. shortbread. tarts. and pies. The other part mainly introduces the production process of several kinds of Chinese pastries such as cakes. rolls. cakes. and balls. This book explains in detail the pr.
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Paperback. Condition: New. In shrink wrap. Looks like an interesting title!
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Condition: very_good. Used book in very good condition. May have some minor wear. May NOT include discs, or access code or other supplemental material. Ships directly from Amazon and is eligible for Prime or super saver FREE shipping. We ship Monday-Saturday and respond to inquiries within 24 hours.
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US$ 106.82
US$ 33.67 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPaperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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![Stock image for Baking science and technology by E. J. Pyler in collaboration with the staff of the Siebel Institute of Technology. v.1. Volume 1 1952[Hardcover] for sale by Books Puddle](https://pictures.abebooks.com/isbn/9789361689369-us-300.jpg)
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Condition: Very Good. Very Good; Hardcover; Light wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); 1.1 lbs; Dark red and tan covers with title in white lettering; 2009, Woodhead Publishing; 252 pages; "More Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)," by Stanley Cauvain, et al.
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Paperback. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
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Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
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Paperback. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
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Baking Science and Technology, 3rd edition in 2 Volumes
Language: English
Published by Sosland Publishing, 1982, 1988
ISBN 10: 0929005023 ISBN 13: 9780929005027
Hardcover. Condition: Very Good. TWO VOLUMES COMPLETE Hbks, royal 8vos, Volume 1: 588pp; Volume 2: pp 589-1346, illustr photos, maps, charts and graphs, no djs as issued, fine blue cloth boards with bright gilt titles, now in custom acetate jackets, prev owner's name written on top foredge, otherwise appears an unread set, excellent, clean, tight and unmarked, as new.
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Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 235 of 282: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 222.78
US$ 8.75 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 282: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 276.00
US$ 16.14 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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US$ 331.19
US$ 26.94 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPaperback. Condition: Brand New. 4th edition. 782 pages. 9.50x7.75x1.25 inches. In Stock.
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US$ 331.30
US$ 26.94 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPaperback. Condition: Brand New. 4th edition. 772 pages. 9.75x8.00x1.50 inches. In Stock.
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Paperback. Condition: new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks.
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Condition: New. pp. 404.
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paperback. Condition: New. Language:Chinese.Pages Number: 320 Publisher: China Metrology Pub. Date :2011-07-01 version 1. which the bakery science and technology by Pengya Feng. Huang and Guo Shunqing editor. a systematic introduction to the characteristics of bakery raw materials and the role of bakery recipe formulation balance principle and the principle of calculating the amount of raw materials. bakery. bakery dough (or batter) modulation. bakery leavening technology. baked goods from layer technology. bakery doug.
