Stanley P. Cauvain 
Baking Problems Solved [EPUB ebook] 

поддержка

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

€199.03
Способы оплаты
Купите эту электронную книгу и получите еще одну БЕСПЛАТНО!
язык английский ● Формат EPUB ● ISBN 9780081007686 ● издатель Elsevier Science ● опубликованный 2017 ● Загружаемые 3 раз ● валюта EUR ● Код товара 5199722 ● Защита от копирования Adobe DRM
Требуется устройство для чтения электронных книг с поддержкой DRM

Больше книг от того же автора (ов) / редактор

260 259 Электронные книги в этой категории