Technical Papers

Showing 1–16 of 23 results

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  A Guide to Chemical Leavening Agents and Baking Powders, and their Applications in Baked Products Downloadable PDF

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  A Guide to Doughnut Technology Downloadable PDF

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  A Guide to the Effects of the Main Ingredients used in Cake and Sponge Recipes Downloadable PDF

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  Baking Problems and Solutions Vol 1 Downloadable PDF

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  Biscuits, Cookies and Crackers Downloadable PDF

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  Fats and Oils in the Manufacture of Baked Products Downloadable PDF

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  Optimising Cake Quality Downloadable PDF

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  Part-baked Products and Frozen Dough Downloadable PDF

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  Processes Used in the Manufacture of Bread and Other Fermented Products Downloadable PDF

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  Sourdough Technology and Bread Production Downloadable PDF

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  Staling – Changes in Baked Products Post-baking Downloadable PDF

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  Starches, Gums and Stabilisers in Baked Products Downloadable PDF

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  Technology of Laminated Products Downloadable PDF

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  The Chorleywood Bread Process Downloadable PDF

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  The Manufacture of Wheat Flour and its Quality Assessment Downloadable PDF

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  The Processing and Moulding of Fermented Doughs Downloadable PDF

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