Bakery Products
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Language: en
Pages: 589
Pages: 589
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio
Language: en
Pages: 216
Pages: 216
Type: BOOK - Published: 2015-10-09 - Publisher: Royal Society of Chemistry
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable a
Language: en
Pages: 295
Pages: 295
Type: BOOK - Published: 2019 - Publisher: Harvest
For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at
Language: en
Pages: 240
Pages: 240
Type: BOOK - Published: 2008-04-15 - Publisher: John Wiley & Sons
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions o
Language: en
Pages: 98
Pages: 98
Type: BOOK - Published: 2016-09-28 - Publisher: Elsevier
One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, from celiac
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