Baking Problems Solved ~ Hardback ~ S.P. Cauvain

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 expertsTable of ContentsProblem solving - a guide; Flours; Fats; Improvers; Other bakery ingredients; Bread; Fermented products; Laminated products; Short pastry; Cakes and sponges; Biscuits; Other bakery products.Author BiographyStanley P Cauvain is Director of the Cereals & Cereal Processing Division within the Campden & Chorleywood Food Research Association (CCFRA). He has extensive experience coupled with an internationally recognised reputation as a leading authority in the technical, commercial and scientific aspects of baking and milling. In 1998, he was awarded the UK British Baker Special Award for achievements in the baking industry. He is Vice Chairman of the British Society of Baking and is also a Fellow of the Institute of British Bakers. He has provided consultancy for a number of international companies, both large and small and has lectured extensively on baking and milling throughout the world. Linda Young is Technology Transfer Manager of the Cereals & Cereals Processing Division within the CCFRA. She was project manager of CCFRA team, which won UK National Training Award for excellence in training in-store supermarket bakeries. Linda was also co-developer of award winning knowledge based systems ERH CALC and Retarding Advisor. She has developed knowledge based computer programs for the bakery industry that are used worldwide. Linda regularly speaks at conferences worldwide and also provides consultancy to international companies. She is a member of the British Computer Society Specialist Group on Expert Systems and also a member of both the British and American Societies of Baking