Baking problems solved

Identify, understand and deal with the most common problems encountered in baking bread, biscuits, cakes and sponges, laminated products such as puff pastry, doughnuts, and other bakery products such as buns and pies.

From time to time, all bakeries encounter problems with the manufacture of baked products. Although solving these has always been the province of the bakery 'experts', with a methodical approach and keen observation the answers to many of the problems are, in fact, elementary. This book, written by two internationally recognised experts in this field and based on a wealth of practical information and experience, provides the benefits of this experience, presenting clear and factual guidance in a direct and accessible format.

After an introductory guide on how to approach problem solving, the book addresses over 200 questions, arranged around core themes. Each answer is an article in its own right, distilling the salient facts and providing reference to further background information where appropriate. The themes around which the major sections of the book are organised include:

• Flours
• Fats
• Improvers
• Other bakery ingredients
• Bread
• Fermented products
• Laminated products
• Short pastry
• Cakes and sponges
• Biscuits
• Other bakery products

A final 'What is...?' section is used to address a range of miscellaneous topics ranging from 'What is the phosphatase test and how is it used in the bakery?' to 'What is micronised wheat?'. An extensive index allows the reader to locate related information covered under separate questions.

Hardcover - 280 pages