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Baking problems solved

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When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Baking: Problem-Solving 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.

Author(s): Stanley P Cauvain, Linda S Young
Series: Woodhead Publishing in food science and technology
Edition: 1
Publisher: CRC Press; Woodhead Pub
Year: 2001

Language: English
Pages: 298
City: Boca Raton :, Cambridge, England