Baking Problems Solved
Woodhead Publishing, Feb 18, 2017 - Technology & Engineering - 572 pages
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.
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3 Key Relationships Between Ingredients Recipes and Baked Product Qualities
4 Bread and Other Fermented Products
5 Cakes Sponges and Muffins
6 Biscuits Cookies Crackers and Wafers