Baked Products: Science, Technology and Practice

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.

About the Author

With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.

Features

Essential commercial information for baked goods company professionals
Authors are well known from previous well-received books
Authors have many years’ experience in the area
Adopts the new approach of exploring underlying themes linking baked product groups together

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https://dev.store.wiley.com/en-sg/Baked+Products%3A+Science%2C+Technology+and+Practice-p-9781405127028