Baking Problems Solved. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 2735780
  • Book
  • 304 Pages
  • Elsevier Science and Technology
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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. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers.

- 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

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Questions are presented under the following headings: Problem solving: A guide; Flours; Fats; Improvers; Other bakery ingredients; Bread; Fermented products; Laminated products; Short pastry; Cakes and sponges; Biscuits; Other bakery products.
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Cauvain, S P
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.
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