With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company Bake Tran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.
4 Ebooki wg Linda S. Young
Stanley P. Cauvain & Linda S. Young: Technology of Breadmaking
To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize …
PDF
Angielski
€129.99
Stanley P. Cauvain & Linda S. Young: Baked Products
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categor …
PDF
Angielski
DRM
€191.99
Stanley P. Cauvain & Linda S. Young: Bakery Food Manufacture and Quality
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential …
PDF
Angielski
DRM
€182.99
Stanley P. Cauvain & Linda S. Young: Technology of Breadmaking
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking …
PDF
Angielski
DRM
€92.72
