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, 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

Produk Detail:

  • Author : S P Cauvain
  • Publisher : Woodhead Publishing
  • Pages : 572 pages
  • ISBN : 008100768X
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBaking Problems Solved

Baking Problems Solved

Baking Problems Solved
  • Author : S P Cauvain
  • Publisher : Woodhead Publishing
  • Release : 18 February 2017
GET THIS BOOKBaking 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, 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.

Baking Problems Solved

Baking Problems Solved
  • Author : S. P. Cauvain
  • Publisher : Woodhead Publishing Limited
  • Release : 23 April 2001
GET THIS BOOKBaking 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, 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.

More Baking Problems Solved

More Baking Problems Solved
  • Author : S P Cauvain,L S Young
  • Publisher : Elsevier
  • Release : 26 August 2009
GET THIS BOOKMore 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, 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

Baking Problems Solved

Baking Problems Solved
  • Author : Stanley P Cauvain,Linda S Young
  • Publisher : CRC Press
  • Release : 10 May 2001
GET THIS BOOKBaking Problems Solved

When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Written by two of the leading experts in the field, Baking: Problems Solved provides answers to the most frequently encountered problems in the baking industry. The book offers practical solutions as well as invaluable guidance on improving production and optimizing product liability. At a time when pressure on product quality and productivity has never been so intense, the need

Baking Problems Solved

Baking Problems Solved
  • Author : S P Cauvain,L S Young
  • Publisher : Elsevier
  • Release : 23 April 2001
GET THIS BOOKBaking 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, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions.

Baking Cakes in Kigali

Baking Cakes in Kigali
  • Author : Gaile Parkin
  • Publisher : Delacorte Press
  • Release : 18 August 2009
GET THIS BOOKBaking Cakes in Kigali

“All the sun and magic of Africa are baked into Gaile Parkin’s debut novel. . . . We peek into a warm and practical community as colorful as [the heroine’s] dazzling confections.”—The Christian Science Monitor This soaring novel introduces us to Angel Tungaraza: mother, cake baker, pillar of her community, keeper of secrets big and small. Angel’s kitchen is an oasis in the heart of Rwanda, where visitors stop to order cakes but end up sharing their stories, transforming

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
  • Author : Geoff Talbot
  • Publisher : Elsevier
  • Release : 26 June 2009
GET THIS BOOKScience and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings,

Baked Products

Baked Products
  • Author : Stanley P. Cauvain,Linda S. Young
  • Publisher : John Wiley & Sons
  • Release : 15 April 2008
GET THIS BOOKBaked 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 categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of:

Bread Making

Bread Making
  • Author : Stanley P Cauvain
  • Publisher : CRC Press
  • Release : 17 September 2003
GET THIS BOOKBread Making

Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts

Bakery Food Manufacture and Quality

Bakery Food Manufacture and Quality
  • Author : Stanley P. Cauvain,Linda S. Young
  • Publisher : John Wiley & Sons
  • Release : 21 January 2009
GET THIS BOOKBakery 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 for the optimisation of product quality. This successful and highly practical volume describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product. Now in a fully revised and updated second edition, the book has

Bakery Products Science and Technology

Bakery Products Science and Technology
  • Author : Weibiao Zhou,Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release : 04 June 2014
GET THIS BOOKBakery Products Science and Technology

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today.

Favorite Cakes

Favorite Cakes
  • Author : The Williams-Sonoma Test Kitchen
  • Publisher : WeldonOwn+ORM
  • Release : 05 December 2017
GET THIS BOOKFavorite Cakes

Bake something beautiful with this incomparable, photo-filled collection of classic and creative cakes. Simple, easy-to-follow directions, ideas for customizing, decorating tips and techniques, and common baking-mistake solutions will help bakers of every level make the most of this book. Organized by basic, modern, and specialty cakes, and including forty recipes and full-color photography, there’s a cake for every occasion. You’ll find essential frostings, meringue, and other cake toppers. Discover reinvented classics, such as Champagne and Raspberry Mini Layer

Postharvest Biology and Technology of Tropical and Subtropical Fruits

Postharvest Biology and Technology of Tropical and Subtropical Fruits
  • Author : Elhadi M Yahia
  • Publisher : Elsevier
  • Release : 30 June 2011
GET THIS BOOKPostharvest Biology and Technology of Tropical and Subtropical Fruits

While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical fruits are particularly vulnerable to postharvest losses, and are also transported long distances for sale. Therefore maximising their quality postharvest is essential and there have been many recent advances

Sprint

Sprint
  • Author : Jake Knapp,John Zeratsky,Braden Kowitz
  • Publisher : Simon and Schuster
  • Release : 08 March 2016
GET THIS BOOKSprint

From three design partners at Google Ventures, a unique five-day process--called the sprint--for solving tough problems using design, prototyping, and testing ideas with customers.

Breadmaking

Breadmaking
  • Author : Stanley P. Cauvain
  • Publisher : Woodhead Publishing
  • Release : 27 November 2020
GET THIS BOOKBreadmaking

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 Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat