The Chorleywood Bread Process

by Stanley P. Cauvain, L S Young, Linda Young

The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products...

• Format: Hardcover
• Language: English
• ISBN: 1855739623
• ISBN13: 9781855739628
• Release Date: April 2006
• Publisher: Woodhead Publishing
• Length: 192 Pages
• Weight: 0.92 lbs.
• Dimensions: 1.1" x 6.4" x 9.4"