Baking Problems Solved
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Baking Problems Solved
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Author : S P Cauvain
language : en
Publisher: Woodhead Publishing
Release Date : 2017-02-18
Baking Problems Solved written by S P Cauvain and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-18 with Technology & Engineering categories.
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. 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
More Baking Problems Solved
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Author : S P Cauvain
language : en
Publisher: Elsevier
Release Date : 2009-08-26
More Baking Problems Solved written by S P Cauvain and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-08-26 with Technology & Engineering categories.
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
More Baking Problems Solved
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Author :
language : en
Publisher:
Release Date : 2009
More Baking Problems Solved written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Baked products categories.
Annotation 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 will be invaluable to all bakery professionals, bakery students, food technologists and product developers.
Baking Problems Solved
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Author : Stanley P Cauvain
language : en
Publisher: CRC Press
Release Date : 2001-05-10
Baking Problems Solved written by Stanley P Cauvain and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-05-10 with Technology & Engineering categories.
When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Written by two of the leading experts in the field, Baking: Problems Solved 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. At a time when pressure on product quality and productivity has never been so intense, the need to find quick and effective solutions is tremendous. This book addresses over 200 baking problems in an easily searchable question-and-answer format. Each question has a concise, practical, and authoritative answer designed to maintain product quality and productivity. Baking: Problems Solved helps you locate information on problems, understand the causes, and implement solutions quickly and effectively.
Baking Problems Solved
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Author : Stanley P. Cauvain
language : en
Publisher: McGraw Hill Professional
Release Date : 2001-04-23
Baking Problems Solved written by Stanley P. Cauvain and has been published by McGraw Hill Professional this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-04-23 with Cooking categories.
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 bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in baking Easy to use and invaluable guidance on improving production and quality in bakery products Written by award winning internationally renowned experts
Bread Matters Why And How To Make Your Own
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Author : Andrew Whitley
language : en
Publisher: HarperCollins UK
Release Date : 2010-02-25
Bread Matters Why And How To Make Your Own written by Andrew Whitley and has been published by HarperCollins UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-25 with Cooking categories.
Andrew Whitley, organic baker and founder of The Village Bakery, reveals the secrets behind making good, nutritious bread at home.
Bread Matters
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Author : Andrew Whitley
language : en
Publisher: HarperCollins UK
Release Date : 2006
Bread Matters written by Andrew Whitley and has been published by HarperCollins UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking categories.
Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which modern supermarket bread has fallen, and the secrets behind making good, nutritious bread at home. All is not well in British baking. Commercial bread is laced with additives to make it look good and stay soft. It uses varieties of wheat that have been bred for high yield and baking performance with little concern for human nutrition. To rush it through the bakery at the lowest possible cost, it's dosed with four times as much yeast as before. Described as 'fresh' when it may have been frozen and re-heated, it's sold as a loss-leader at knock-down prices which undermine what little respect it may once have commanded. Even before the Atkins diet frightened people off, there was evidence of a massive growth of intolerance - to gluten, wheat and yeast in particular. Call it coincidence. Dismiss it as hypochondria if you will. But things have come to a pretty pass when people avoid their staple food - the staff of life - in droves. 'Bread Matters' offers a solution. Revealing the madness behind this modern adulteration of our most basic food as only an insider can, organic baker Andrew Whitley, founder of The Village Bakery in Melmerby, shows why and how to make real bread at home. Unlike many bread book authors, he has baked for a living for over 25 years. His recipes are fool-proof because he explains what's really going on, demystifying the science, sharing a practical baker's craft. Using the skills he deploys on his popular courses, he guides and inspires beginners and seasoned bakers alike. And he brings good news to those who have had to abandon bread because of dietary sensitivity, showing how to bake tasty and nutritious food without yeast, wheat or gluten.
Bread Baking
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Author : Ken Moore
language : en
Publisher: Moore Pub
Release Date : 1991-12-01
Bread Baking written by Ken Moore and has been published by Moore Pub this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991-12-01 with Cooking categories.
Hundreds of great recipe books, with hundreds of great bread recipes, leave out one important part of the recipe; what do you do when the recipe does not turn out? BREAD BAKING: PROBLEMS & THEIR SOLUTIONS, is the rest of the recipe. Written specifically to help the home baker that has diligently followed recipe after recipe & still not been able to get the results that were promised. The author is owner & operator of a retail bakery. The problems & solutions examined in this repair manual to bread baking have been experienced first hand by the author. This is a must for everyone that enjoys home baked bread. Also includes a discussion of problems that occur with the new bread machines that are now being sold all across the country. If all your best efforts have ended in a less than perfect loaf of bread, BREAD BAKING: PROBLEMS & THEIR SOLUTIONS is the answer. Wholesale discounts available, Moore Publishing, 1550 S. State, Ukiah, CA 95482. (707) 462-6550. Also available from Nutri Books, Box 5793, Denver CO 80217. (800) 279-7323.
Triz For Engineers Enabling Inventive Problem Solving
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Author : Karen Gadd
language : en
Publisher: John Wiley & Sons
Release Date : 2011-03-21
Triz For Engineers Enabling Inventive Problem Solving written by Karen Gadd and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-21 with Technology & Engineering categories.
TRIZ is a brilliant toolkit for nurturing engineering creativity and innovation. This accessible, colourful and practical guide has been developed from problem-solving workshops run by Oxford Creativity, one of the world's top TRIZ training organizations started by Gadd in 1998. Gadd has successfully introduced TRIZ to many major organisations such as Airbus, Sellafield Sites, Saint-Gobain, DCA, Doosan Babcock, Kraft, Qinetiq, Trelleborg, Rolls Royce and BAE Systems, working on diverse major projects including next generation submarines, chocolate packaging, nuclear clean-up, sustainability and cost reduction. Engineering companies are increasingly recognising and acting upon the need to encourage successful, practical and systematic innovation at every stage of the engineering process including product development and design. TRIZ enables greater clarity of thought and taps into the creativity innate in all of us, transforming random, ineffective brainstorming into targeted, audited, creative sessions focussed on the problem at hand and unlocking the engineers' knowledge and genius to identify all the relevant solutions. For good design engineers and technical directors across all industries, as well as students of engineering, entrepreneurship and innovation, TRIZ for Engineers will help unlock and realise the potential of TRIZ. The individual tools are straightforward, the problem-solving process is systematic and repeatable, and the results will speak for themselves. This highly innovative book: Satisfies the need for concise, clearly presented information together with practical advice on TRIZ and problem solving algorithms Employs explanatory techniques, processes and examples that have been used to train thousands of engineers to use TRIZ successfully Contains real, relevant and recent case studies from major blue chip companies Is illustrated throughout with specially commissioned full-colour cartoons that illustrate the various concepts and techniques and bring the theory to life Turns good engineers into great engineers.
Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products
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Author : Geoff Talbot
language : en
Publisher: Elsevier
Release Date : 2009-06-26
Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products written by Geoff Talbot and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-26 with Technology & Engineering categories.
Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The coating and filling can negatively affect product quality and shelf-life, but with the correct product design and manufacturing technology, the characteristics of the end-product can be much improved. This book provides a comprehensive overview of quality issues affecting enrobed and filled products and strategies to enhance product quality. Part one reviews the formulation of coatings and fillings, with chapters on key topics such as chocolate manufacture, confectionery fats, compound coatings and fat and sugar-based fillings. Product design issues, such as oil, moisture and ethanol migration and chocolate and filling rheology are the focus of Part two. Shelf-life prediction and testing are also discussed. Part three then covers the latest ingredient preparation and manufacturing technology for optimum product quality. Chapters examine tempering, enrobing, chocolate panning, production of chocolate shells and deposition technology. With its experienced team of authors, Science and technology of enrobed and filled chocolate, confectionery and bakery products is an essential purchase for professionals in the chocolate, confectionery and bakery industries. Provides a comprehensive review of quality issues affecting enrobed and filled products Reviews the formulation of coatings and fillings, addressing confectionery fats, compound coatings and sugar based fillings Focuses on product design issues such as oil, moisture and chocolate filling rheology