Water is the major contributor to the eating and keeping qualities and structure of baked product...
Unser bisheriger Preis:ORGPRICE: 225,44 €
To study breadmaking is to realize that, like many other food processes, it is constantly chan...
Unser bisheriger Preis:ORGPRICE: 141,59 €
There has been a wealth of recent research on the complex changes involved in bread making and ho...
Unser bisheriger Preis:ORGPRICE: 244,41 €
When things go wrong in the bakery, the pressures of production do not allow time for research in...
Unser bisheriger Preis:ORGPRICE: 192,85 €
Taking a fresh approach to information on baked products, this exciting new book from industry co...
Unser bisheriger Preis:ORGPRICE: 237,52 €
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, compr...
Unser bisheriger Preis:ORGPRICE: 263,03 €
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes i...
Unser bisheriger Preis:ORGPRICE: 174,51 €
When things go wrong in the bakery, the pressures of production do not allow time for research in...
Unser bisheriger Preis:ORGPRICE: 198,77 €
Not another book on breadmaking! A forgiveable reaction given the length of time over which bread...
Unser bisheriger Preis:ORGPRICE: 90,28 €
Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative ques...
Unser bisheriger Preis:ORGPRICE: 192,85 €
This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scient...
Unser bisheriger Preis:ORGPRICE: 139,09 €
The first edition of Breadmaking: Improving quality quickly established itself as an essential pu...
Unser bisheriger Preis:ORGPRICE: 258,65 €