Baking Problems Solved

Un libro in lingua di Cauvain Stanley P. (EDT) Young Linda S. Cauvain Stanley P. Young Linda S. (EDT) edito da Taylor & Francis, 2001

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Two UK-based baking experts (Campden and Chorleywood Food Research Association) provide professional bakers with a general guide to problem solving followed by a series of question-and-answer discussions of the most common problems in baking. Chapters cover ingredients (flours, fats, improvers) and the main groups of baked products (bread, fermented and laminated products, short pastry, cakes and sponges, cookies). A "What is?" chapter defines technical terms such as "phosphotase test" and "batter specific gravity" and explains the origins and production of more obscure baked items, such as trencher bread, balady bread, and stotty cakes. Measures are given in metric units. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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