Third Edition of Technology of Breadmaking with major revisions and new material remains a key technical review of modern breadmaking around the world.
Baking Problems Solved Second Edition with significant editions relevant to problem solving, its Q&A format provides focused information and practical solutions to many problems in the bakery.
ICC Handbook of Cereals, Flour, Dough and Product Testing: Methods and Applications 2nd ed. provides a comprehensive review of the progression of grains from breeding through to arrival of products with the consumer.
Monday, February 4th, 2019