Applies the original innovative question and answer format to the latest developments in baking and the most commonly sought solutions
1. Introduction to Problem-Solving Techniques 2. Raw Materials 3. Key Relationships Between Ingredients, Recipes and Baked Product Qualities 4. Bread and Other Fermented Products 5. Cakes, Sponges and Muffins 6. Biscuits, Cookies, Crackers and Wafers 7. Pastries 8. Other Bakery Products 9. Processes and Equipment 10. Testing Methods 11. What?
Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.