000			01910cam a2200277zu 4500
001			88838710
003			FRCYB88838710
005			20250107215147.0
006			m o d
007			cr un
008			250107s2017 fr | o|||||0|0|||eng d
020			_a9780081007655
035			_aFRCYB88838710
040			_aFR-PaCSA _ben _c _erda
100	1		_aCauvain, S P
245	0	1	_aBaking Problems Solved _c['Cauvain, S P']
264		1	_bElsevier Science _c2017
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aCauvain, S P
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88838710 _qtext/html _a
520			_aBaking 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
999			_c64848 _d64848