Our Publications
Our books can be obtained directly from the relevant publisher or from companies like www.amazon.co.uk , www.amazon.com , www.vonl.com/chips/index.htm
Recent Trade Press articles and a list of other publications can be obtained by emailing info@baketran.com
 | Bakery Food Manufacture & Quality - Water Control and Effects - 2nd edition RECENTLY PUBLISHED! The management and control of water during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes the role and control of water in the formation of cake batters, bread, pastry, and biscuit doughs, in their subsequent processing and in the baked product. | |
 | The Chorleywood Bread Process This is the most up-to-date work on the Chorleywood Bread Process. It covers its history and details the principles and practice of the process. It contains recipes for variety bread production and quality optimisation for products made by CBP and looks at the application of CBP around the world. | |
 | Baking problems solved BEST SELLER! This book is an ideal problem-solving manual for all those involved in professional baking. It is designed to help the busy professional to find the information needed on a problem quickly, understand the causes and implement solutions effectively. Also available in Russian (ISBN 5-93913-099-2) and Chinese language versions. | |
 | Baked Products: Science, Technology and Practice This book explores baked products in a way that you’ve never seen before whilst covering the key technical aspects of bread, cakes and pastries. | |
 | Technology of Breadmaking - 2nd edition It sets out to identify and present the new knowledge that has become available in the last 10 years, as well as to update information. Like the first edition it bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Edited by Cauvain & Young. | |
 | More Baking Problems Solved LATEST PUBLICATION! This is a companion volume to the popular Baking Problems Solved and contains an updated problem solving guide and answers to further frequently asked questions. It is arranged in a practical question-and-answer format. It enables busy bakery professions to understand the causes of baking problems and to implement solutions. It is also available in e-book format. | |
 | The ICC Handbook of Cereals, Flour, Dough & Product Testing - Methods and Applications An integrated approach examining the many applications of cereals testing methods starting with the needs of cereal breeders, on to the farm and into the grain store, through the flour mill and on to the cereal product manufacturer and finally reaching the end product and consumers. All major cereals and their many uses are covered. It provides a comprehensive summary of the relevance of the testing methods employed along with descriptions of the testing equipment available. It is an edited publication with contributions from international experts. |
'Beyond butter', Baking & Snack International, 2009
'Tackling hydration', The World of Food Ingredients, Oct/Nov 08, pp.48-50.
'Water – a special ingredient in baking', Baking + Biscuit, 5, pp.42-45, 2008.
'Flour analysis: Quality control or performance indicator?', Proceedings of Bosphorous 2008, pp. 41-50.
'Natural Additions', Baking & Snack International, April/May/June 08, pp39-42
'Flours for sweet goods', Baking + biscuit; reference guide for industrial processes and market analysis, f2m Foodmultimedia gmbh, Hamburg, Germany, 2007
'Bread Market in South Africa', f2m baking + biscuit, Issue 06 2007, pp27-30
'Flours for sweet goods', f2m baking + biscuit, Reference Guide 2007, pp54-57
'Baking industry in South Africa', British Baker, 27 July 07
'Other than Wheat', Baking & Snack, June 07, pp97-100
'Reduced salt in bread and other baked products', In Reducing salt in foods: Practical Kilcast, Woodhead Publishing Ltd, pp283-295
'High-tech baking', European Baker, 88, Dec 06, pp18-22
'Matching consumer and products', Cereal Technology, March/April 06, pp75-77
Other books
'Using Cereal Science and Technology for the Benefit of Consumers', A comprehensive collection of papers from the 12th International ICC Cereal and Bread Congress, 24-26th May 2004, Harrogate, UK. It summarises some of the most important research in bread making and cereals processing. ISBN-10 1 85573 961 5 Publisher: Woodhead Publishing Ltd
'Breadmaking: Improving quality', This book provides a detailed discussion of the science and technology underpinning the production of bread using contributions from over 40 experts. Edited by Cauvain ISBN-1-85573 5539 Publisher: Woohead Publishing Ltd
