000 01866nam a2200229 a 4500
008 160120s2009 xxu eng d
020 _a1845693825 (hardcover)
020 _a9781845693824 (hardcover)
082 _a664.752 Cauvain 23630 1st 2009 Food.Science
100 1 _aCauvain, S P.
_918948
245 1 0 _aMore Baking Problems Solved
250 _a1st ed.
260 _aUK :
_bWoodhead Publishing,
_c2009.
300 _a252 p. ;
490 1 _aWoodhead Publishing Series in Food Science, Technology and Nutrition
520 _aWhen things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified. The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions. Written by two leading experts and based on a wealth of practical experience, More baking problems solved is invaluable to all bakery professionals, bakery students, food technologists and product developers. An updated guide to problem solving that provides answers to further frequently asked questions and baking An essential reference and problem solving manual for professionals and trainees in the industry An ideal companion volume to Baking problems solv
650 _aBaking
_919414
650 _aBaked foods
_919415
650 _aFood science and human nutrition
_92337
700 _aYoung, Linda
_919416
942 _cBK
999 _c7172
_d7171