Duncan Manley - Cooking - 1998 - 82 pages
This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.
Duncan Manley - Cooking - 1998 - 89 pages
This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved.
Stanley P. Cauvain, Linda S. Young - Cooking - 1995 - 354 pages
This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new ...