Baking Problems Solved / Edition 2

Baking Problems Solved / Edition 2

by Stanley P. Cauvain
ISBN-10:
0081007655
ISBN-13:
9780081007655
Pub. Date:
02/22/2017
Publisher:
Elsevier Science
ISBN-10:
0081007655
ISBN-13:
9780081007655
Pub. Date:
02/22/2017
Publisher:
Elsevier Science
Baking Problems Solved / Edition 2

Baking Problems Solved / Edition 2

by Stanley P. Cauvain
$250.0 Current price is , Original price is $250.0. You
$250.00 
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Overview

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

Product Details

ISBN-13: 9780081007655
Publisher: Elsevier Science
Publication date: 02/22/2017
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Edition description: 2nd ed.
Pages: 572
Product dimensions: 5.94(w) x 9.00(h) x (d)

About the Author

Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.

Table of Contents

1. Introduction to Problem-Solving Techniques 2. Raw Materials 3. Key Relationships Between Ingredients, Recipes and Baked Product Qualities 4. Bread and Other Fermented Products 5. Cakes, Sponges and Muffins 6. Biscuits, Cookies, Crackers and Wafers 7. Pastries 8. Other Bakery Products 9. Processes and Equipment 10. Testing Methods 11. What?

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From the Publisher

Applies the original innovative question and answer format to the latest developments in baking and the most commonly sought solutions

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