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- Author : S P Cauvain
- Publsiher : Woodhead Publishing
- Release : 18 February 2017
- ISBN : 008100768X
- Pages : 572 pages
- Rating : 4/5 from 21 reviews
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Read or download book entitled Baking Problems Solved written by S P Cauvain which was release on 18 February 2017, this book published by Woodhead Publishing. Available in PDF, EPUB and Kindle Format. Book excerpt: 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
- Author : S P Cauvain
- Publisher : Woodhead Publishing
- Release Date : 2017-02-18
- Total pages : 572
- ISBN : 008100768X
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Summary : 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 ...
- Author : S P Cauvain,L S Young
- Publisher : Elsevier
- Release Date : 2009-08-26
- Total pages : 252
- ISBN : 008100768X
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Summary : 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 ...
- Author : Anonim
- Publisher : Unknown
- Release Date : 2009
- Total pages : 232
- ISBN : 008100768X
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Summary : Annotation 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 ...
- Author : Stanley P Cauvain,Linda S Young
- Publisher : CRC Press
- Release Date : 2001-05-10
- Total pages : 180
- ISBN : 008100768X
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Summary : 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 ...
- Author : Karen Gadd
- Publisher : John Wiley & Sons
- Release Date : 2011-02-11
- Total pages : 504
- ISBN : 008100768X
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Summary : TRIZ is a brilliant toolkit for nurturing engineering creativity and innovation. This accessible, colourful and practical guide has been developed from problem-solving workshops run by Oxford Creativity, one of the world's top TRIZ training organizations started by Gadd in 1998. Gadd has successfully introduced TRIZ to many major organisations such as ...
- Author : Stanley P. Cauvain,Linda S. Young
- Publisher : John Wiley & Sons
- Release Date : 2008-04-15
- Total pages : 240
- ISBN : 008100768X
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Summary : 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. ...
- Author : Geoff Talbot
- Publisher : Elsevier
- Release Date : 2009-06-26
- Total pages : 468
- ISBN : 008100768X
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Summary : 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 ...
- Author : Colin Wrigley
- Publisher : Elsevier
- Release Date : 2010-05-20
- Total pages : 552
- ISBN : 008100768X
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Summary : Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing ...
- Author : S P Cauvain
- Publisher : Elsevier
- Release Date : 2012-04-25
- Total pages : 832
- ISBN : 008100768X
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Summary : 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 coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book ...
- Author : Stanley P. Cauvain,L S Young
- Publisher : McGraw Hill Professional
- Release Date : 2001-05-07
- Total pages : 280
- ISBN : 008100768X
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Summary : 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 ...
- Author : Stanley P. Cauvain,Linda S. Young
- Publisher : John Wiley & Sons
- Release Date : 2009-01-21
- Total pages : 304
- ISBN : 008100768X
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Summary : 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 ...
- Author : Stanley Cauvain
- Publisher : Springer
- Release Date : 2015-02-17
- Total pages : 408
- ISBN : 008100768X
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Summary : This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make ...
- Author : Juanita S. Sorenson
- Publisher : Allyn & Bacon
- Release Date : 1996
- Total pages : 281
- ISBN : 008100768X
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Summary : This is a book about teaching problem solving in all subject areas, not just math puzzles and problems. It includes many examples in language arts and social studies, along with science, math, and interdisciplinary learning. In fact, the procedures presented can also be applied to solving everyday problems of society, ...
- Author : Anonim
- Publisher : Unknown
- Release Date : 1988
- Total pages : 212
- ISBN : 008100768X
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Summary : Download or read online Bakery Production and Marketing written by , published by which was released on 1988. Get Bakery Production and Marketing Books now! Available in PDF, ePub and Kindle....
- Author : Anonim
- Publisher : Unknown
- Release Date : 1988-03
- Total pages : 212
- ISBN : 008100768X
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Summary : Download or read online Milling Baking News written by , published by which was released on 1988-03. Get Milling Baking News Books now! Available in PDF, ePub and Kindle....
