By S P Cauvain, L S Young
While issues get it wrong within the bakery the pressures of construction don't let time for long learn into the answer. Written by way of of the major specialists within the box, Baking: difficulties Solved presents solutions to the main usually encountered difficulties within the baking undefined. The booklet bargains functional ideas in addition to worthwhile suggestions on bettering construction and optimizing product liability.At a time while strain on product caliber and productiveness hasn't ever been so severe, the necessity to locate quickly and powerful options is large. This e-book addresses over two hundred baking difficulties in an simply searchable question-and-answer layout. each one query has a concise, sensible, and authoritative resolution designed to keep up product caliber and productiveness. Baking: difficulties Solved is helping you find details on difficulties, comprehend the motives, and enforce options quick and successfully.
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Additional info for Baking Problems Solved (Woodhead Publishing in Food Science and Technology)
Sample text
Evaluated by . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Product weight (g) . . . . . . . . . . . . . . . . . . . . Notes on key attributes Product height (mm or max. 10) . . . . . . . . . . . . . . . . . . High Low Volume (cm3 or max. 10) . . . . . . . . . . . . . . . . . . . . . ) . . . . . . . . . . . . .
Off-odour Flavour (max. 10) . . . . . . . . . . . . . . . . . . . . . . . . . Off-flavour Crumb firmness/softness/crispiness (max. 10) . . . . . . . . . . . Eating qualities (max. 10) . . . . . . . . . . . . . . . . . . . . Total score (max. 100) . . . . . . . . . . . . . . . . . . . . . . . Additional comments . . . . . . . . . . . . . . . . . . . . . . . ..............................................
Dark Light Internal appearance Crumb cell structure (max. 10) . . . . . . . . . . . . . . . . . Open Close Crumb uniformity (max. 10) . . . . . . . . . . . . . . . . . . Even Uneven Crumb colour (max. 5) . . . . . . . . . . . . . . . . . . . . Sensory qualities Aroma (max. 5) . . . . . . . . . . . . . . . . . . . . . . . . . . . Off-odour Flavour (max.