STANLEY P. CAUVAIN is the Director and owner of Bake Tran. He has extensive experience of leading multi-faceted research projects both in the UK and internationally. Formerly, he was Director of the Cereals and Cereal Processing Division within the Campden & Chorleywood Food Research Association.
ROSIE H. CLARK is the Business Manager for Bake Tran. She previously worked at the Campden & Chorleywood Food Research Association and has applied her business and finance qualifications to PA roles in commercial companies in the UK and internationally.
14 Ebooks by Stanley P. Cauvain
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 …
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€129.99
Rosie H. Clark & Stanley P. Cauvain: Baking Technology and Nutrition
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consu …
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English
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€148.99
Rosie H. Clark & Stanley P. Cauvain: Baking Technology and Nutrition
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consu …
EPUB
English
DRM
€148.99
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 …
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English
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€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 …
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English
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€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 …
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English
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€92.72
Stanley P. Cauvain: Baking Problems Solved
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, Stanle …
EPUB
English
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€199.03
Stanley P. Cauvain: Breadmaking
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised …
EPUB
English
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€264.50
Stanley P. Cauvain & S Salmon: Using Cereal Science and Technology for the Benefit of Consumers
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributi …
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English
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€269.07
Stanley P. Cauvain & L S Young: Chorleywood Bread Process
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on …
EPUB
English
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€179.37
Stanley P. Cauvain & L S Young: More Baking Problems Solved
When 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, wit …
EPUB
English
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€198.60
Stanley P. Cauvain & L S Young: Baking Problems Solved
When 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, wit …
PDF
English
DRM
€206.24
Stanley P. Cauvain: Bread Making
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums …
EPUB
English
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€250.94
Stanley P. Cauvain: Breadmaking
Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lip …
EPUB
English
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€346.69
