Stanley P. Cauvain – författare
Visar alla böcker från författaren Stanley P. Cauvain. Handla med fri frakt och snabb leverans.
23 produkter
Baking Problems Solved
Inbunden, 2017
2294 kr
Lägg i varukorg
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 …
Baking Problems Solved
E-bok, 2017
2842 kr
Lägg i varukorg
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 …
Breadmaking
Improving Quality
Häftad, 2020
3472 kr
Lägg i varukorg
Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the …
Breadmaking
Improving Quality
E-bok, 2020
4950 kr
Lägg i varukorg
Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the …
Technology of Breadmaking
Av Linda S. Young, Stanley P. Cauvain
E-bok, 2007
1842 kr
Lägg i varukorg
To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a foodstuff, the forms of which are very traditional. New ideas and raw …
Breadmaking
Improving Quality
E-bok, 2012
3382 kr
Lägg i varukorg
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest …
Baking Technology and Nutrition
Towards a Healthier World
Av Rosie H. Clark, Stanley P. Cauvain
E-bok, 2019
2297 kr
Lägg i varukorg
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels …
Baking Technology and Nutrition
Towards a Healthier World
Av Stanley P. Cauvain, Rosie H. Clark
Inbunden, 2019
1978 kr
Lägg i varukorg
A new study of the challenges presented by manufacturing bakery products in a health-conscious worldThe impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels …
Baking Technology and Nutrition
Towards a Healthier World
Av Rosie H. Clark, Stanley P. Cauvain
E-bok, 2019
2297 kr
Lägg i varukorg
A new study of the challenges presented by manufacturing bakery products in a health-conscious world The impact of bakery products upon human nutrition is an increasingly pressing concern among consumers and manufacturers alike. With obesity and other diet-related conditions on the rise, the levels …
Baked Products
Science, Technology and Practice
Av Stanley P. Cauvain, Linda S. Young
Inbunden, 2006
2709 kr
Lägg i varukorg
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of …
Baked Products
Science, Technology and Practice
Av Linda S. Young, Stanley P. Cauvain
E-bok, 2008
3177 kr
Lägg i varukorg
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of …
Bakery Food Manufacture and Quality
Water Control and Effects
Av Linda S. Young, Stanley P. Cauvain
E-bok, 2009
3014 kr
Lägg i varukorg
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in …
Technology of Breadmaking
Av Linda S. Young, Stanley P. Cauvain
E-bok, 2013
1148 kr
Lägg i varukorg
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing …
Using Cereal Science and Technology for the Benefit of Consumers
Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UK
E-bok, 2005
3348 kr
Lägg i varukorg
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all …
Chorleywood Bread Process
Av L S Young, Stanley P. Cauvain
E-bok, 2006
2282 kr
Lägg i varukorg
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world''s leading experts …
More Baking Problems Solved
Av L S Young, Stanley P. Cauvain
E-bok, 2009
2526 kr
Lägg i varukorg
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 …
Bread Making
Improving Quality
Inbunden, 2003
2832 kr
Lägg i varukorg
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent …
Baking Problems Solved
Av L S Young, Stanley P. Cauvain
E-bok, 2001
2608 kr
Lägg i varukorg
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 …
Bread Making
Improving Quality
E-bok, 2003
3077 kr
Lägg i varukorg
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent …
The Chorleywood Bread Process
Av Stanley P. Cauvain, L S Young
Inbunden, 2006
1765 kr
Lägg i varukorg
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts …
Baked Products Science, Technology and Practice oBook
Av Stanley P. Cauvain, Linda S. Young
2007
1789 kr
Tillfälligt slut
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of …
Bakery Food Manufacture and Quality
Water Control and Effects
Av Stanley P. Cauvain, Linda S. Young
Inbunden, 2008
1897 kr
Tillfälligt slut
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in …
Bakery Food Manufacture and Quality – Water Control and Effects 2e
Av Stanley P. Cauvain, Linda S. Young
2009
1706 kr
Tillfälligt slut
Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This successful and highly practical volume describes in …
