Baking Problems Solved (Woodhead Publishing in Food Science and Technology) [Hardcover]

Stanley P Cauvain (Editor), Linda S Young (Editor)

Book Description

Publication Date: May 10, 2001 | ISBN-10: 0849312213 | ISBN-13: 978-0849312212 | Edition: 1

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.

Editorial Reviews

About the Author

Stanley 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 --This text refers to an alternate Hardcover edition.

Product Details

• Hardcover: 180 pages
• Publisher: CRC Press; 1 edition (May 10, 2001)
• Language: English
• ISBN-10: 0849312213
• ISBN-13: 978-0849312212
• Product Dimensions: 9.6 x 6.1 x 0.9 inches
• Shipping Weight: 1.3 pounds
• Amazon Best Sellers Rank: #2,829,131 in Books (See Top 100 in Books)

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