Related Books
Language: en
Pages:
Pages:
Type: BOOK - Published: 2015-10-09 - Publisher: Royal Society of Chemistry
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable a
Language: en
Pages: 589
Pages: 589
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio
Language: en
Pages: 240
Pages: 240
Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions o
Language: en
Pages: 664
Pages: 664
Type: BOOK - Published: 2020-01-01 - Publisher: NIIR PROJECT CONSULTANCY SERVICES
Baking, referred to as the oldest form of cooking, is used for producing everyday products like bread, cakes, pastries, pies, cookies, and donuts. These prod
Language: en
Pages: 531
Pages: 531
Type: BOOK - Published: 2010-11-09 - Publisher: John Wiley & Sons
An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a