This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the ...
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This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.
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Add this copy of Bakery Technology and Engineering 3ed (2008) to cart. $41.33, new condition, Sold by discount_scientific_books rated 5.0 out of 5 stars, ships from Sterling Heights, MI, UNITED STATES, published 2008 by CBS Publishers & Distributors.
Add this copy of Bakery Technology and Engineering to cart. $56.87, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Santa Clarita, CA, UNITED STATES, published 2008 by CBS Publishers & Distributors.
Add this copy of Bakery Technology and Engineering to cart. $85.03, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 1999 by Pan-Tech International.
Add this copy of Bakery Technology and Engineering to cart. $95.82, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 1999 by Pan-Tech International.
Add this copy of Bakery Technology and Engineering to cart. $104.17, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 1999 by Pan-Tech International.
Add this copy of Bakery Technology and Engineering to cart. $123.14, new condition, Sold by Paperbackshop rated 4.0 out of 5 stars, ships from Bensenville, IL, UNITED STATES, published 1999 by Pan-Tech International.
Add this copy of Bakery Technology and Engineering to cart. $133.46, new condition, Sold by Booksplease rated 4.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 1999 by Pan-Tech International.
Add this copy of Bakery Technology and Engineering 3rd Edition to cart. $170.00, good condition, Sold by bookbooth rated 4.0 out of 5 stars, ships from Berea, OH, UNITED STATES, published 1992 by AVI/Van Nostrand Reinhold.
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Seller's Description:
Good. Issued without jacket. 8vo-over 7¾"-9¾" tall. 3rd edition. Text clean & bright; binding tight; minimal shelf wear to covers. Appears unused--nearly new. 853pp. Illustrated. "A series of chapters on bakery ingredients is followed by twelve chapters about formulas and processes, and after that, by several chapters on equipment and engineering. There is also a chapter on staling and spoiling reactions and means of preventing or delaying them, and a chapter on sanitation and safety. This is a standard reference work in the bakery field.
