- Provides immediate solutions to the most frequently encountered problems in baking
- Easy to use and invaluable guidance on improving production and quality in bakery products
- Written by award winning internationally renowned experts
Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.
Young, L SLinda S. Young was a Director at BakeTran and responsible for knowledge systemisation and training activities. She was formerly Technology Transfer Manager at CCFRA. Between Linda S. Young and Stanley P. Cauvain have over 65 years experience of working in the baking industry.