0
Your cart

Your cart is empty

Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries

Buy Now

Baking Problems Solved (Hardcover, 2nd Revised edition) Loot Price: R3,170 Discovery Miles 31 700

This item is a special order that could take a long time to obtain.

Baking Problems Solved (Hardcover, 2nd Revised edition): S.P. Cauvain
Baking Problems Solved (Hardcover, 2nd Revised edition): S.P. Cauvain

Share your images

Baking Problems Solved (Hardcover, 2nd Revised edition)

S.P. Cauvain

Series: Woodhead Publishing Series in Food Science, Technology and Nutrition

 (sign in to rate)
Loot Price R3,170 Discovery Miles 31 700

Bookmark and Share

Our supplier does not have stock of this product at present, but we can create a special order for you. Alternatively, if you add it to your wishlist we will send you an email message should it become available from stock. Special orders from this supplier are normally fulfilled within 31 - 41 working days. Please note:

  • Special order items cannot be combined on an order with other items.
  • Special orders can sometimes take significantly longer than this estimate and sometimes our suppliers may be unable to fill a special order.
  • We cannot accept returns of special order titles.
  • If we haven't been able to get the product for you within about 3 months, we will automatically cancel the order and fully refund any payments that you have made.

New to special orders? Find out more.

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.

General

Imprint: Woodhead Publishing Ltd
Country of origin: United Kingdom
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Release date: 28 February 2017
First published: 2017
Authors: S.P. Cauvain
Dimensions: 229 x 152mm (L x W)
Format: Hardcover
Pages: 572
Edition: 2nd Revised edition
ISBN-13: 978-0-08-100765-5
Barcode: 9780081007655
Categories: Promotions
Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
Books > Health, Home & Family > Cookery / food & drink etc
Books > Food & Drink
Books > Health, Home & Family > Cookery / food & drink etc > General
Books > Food & Drink > General
LSN: 0-08-100765-5

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!

Loyalty partners