Présentation de l'éditeur
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 asked questions Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions.
Written by two leading experts and based on a wealth of practical experience, More baking problems solved is invaluable to all bakery professionals, bakery students, food technologists and product developers.
- An updated guide to problem solving that provides answers to further frequently asked questions and baking
- An essential reference and problem solving manual for professionals and trainees in the industry
- An ideal companion volume to Baking problems solved
Biographie de l'auteur
Stanley P. Cauvain
is a director of BakeTran, UK. He is a leading authority in the bread and baking industry and was President of the International Association for Cereal Science and Technology between 2004 and 2006.Linda 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.