Envío gratis siempre a todo México.
Haz clic para hacer zoom
Not Available
Stanley P.
Baking Problems Solved
Cargando comentarios…
Comparte
$0
Envío gratis siempre
Comentarios
Cargando el resumen…
Cargando comentarios…
product
2804223Baking Problems Solvedhttps://www.gandhi.com.mx/baking-problems-solved-9780081007686/phttps://gandhi.vtexassets.com/arquivos/ids/3083229/90356ac6-7e6b-4eb7-a2eb-b603d0d7696c.jpg?v=638384857657900000MXNGandhiOutOfStock/Ebooks/<p>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 and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries. - Uses a detailed and clear question and answer format that is ideal for quick reference - Combines new, up-to-date problems and solutions with the best of the previous volume - Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry</p>...2740524Baking Problems Solved00https://www.gandhi.com.mx/baking-problems-solved-9780081007686/phttps://gandhi.vtexassets.com/arquivos/ids/3083229/90356ac6-7e6b-4eb7-a2eb-b603d0d7696c.jpg?v=638384857657900000OutOfStockMXN0DIEbook20179780081007686_W3siaWQiOiI5OGFkZDY4My05ZWIyLTQ1ZTktYmE0Yi1kNDI4NDBkOWVlYTYiLCJsaXN0UHJpY2UiOjMzMjMsImRpc2NvdW50IjozMzIsInNlbGxpbmdQcmljZSI6Mjk5MSwiaW5jbHVkZXNUYXgiOnRydWUsInByaWNlVHlwZSI6Ildob2xlc2FsZSIsImN1cnJlbmN5IjoiTVhOIiwiZnJvbSI6IjIwMjUtMDEtMDhUMTY6MDA6MDBaIiwicmVnaW9uIjoiTVgiLCJpc1ByZW9yZGVyIjpmYWxzZX1d9780081007686_<p><em>Baking Problems Solved, Second Edition,</em> 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 and methodical approach, the book guides bakers through various issues which arise throughout the baking process.</p><p>The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.</p><ul><li>Uses a detailed and clear question and answer format that is ideal for quick reference</li><li>Combines new, up-to-date problems and solutions with the best of the previous volume</li><li>Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry</li></ul>(*_*)9780081007686_<p><em>Baking Problems Solved, Second Edition,</em> 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 and methodical approach, the book guides bakers through various issues which arise throughout the baking process.</p><p>The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.</p><ul><li>Uses a detailed and clear question and answer format that is ideal for quick reference</li><li>Combines new, up-to-date problems and solutions with the best of the previous volume</li><li>Presents a wide range of ingredient and process solutions from a world-leading expert in the baking industry</li></ul>...9780081007686_Elsevier Sciencelibro_electonico_18769850-5aa8-36fd-91b0-e8093795fa1a_9780081007686;9780081007686_9780081007686Stanley P.InglésMéxicohttps://getbook.kobo.com/koboid-prod-public/elsevierrefmonographs-epub-b3b5cb2a-4b21-40ad-95b3-042121bdbfeb.epub2017-02-18T00:00:00+00:00Elsevier Science