Baking Problems Solved

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Baking Problems Solved by S P Cauvain, Elsevier Science
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Author: S P Cauvain ISBN: 9780081007686
Publisher: Elsevier Science Publication: February 18, 2017
Imprint: Woodhead Publishing Language: English
Author: S P Cauvain
ISBN: 9780081007686
Publisher: Elsevier Science
Publication: February 18, 2017
Imprint: Woodhead Publishing
Language: English

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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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