The Chorleywood Bread Process - 9781855739628

The Chorleywood Bread Process\n\nStanley P. Cauvain (Author), L S Young (Author)\n\n9781855739628, Elsevier Science\n\nHardback, published 24 March 2006\n\n192 pages\n23.4 x 15.6 x 1.9 cm, 0.42 kg\n\n\""The technical details and the jargon of breadmaking are explained and the logically organised contents are written in an accessible and engaging style.\"" --Institute of Chemical Engineers\n\n\""...a comprehensive, concise and well written bread making book. Highly recommend for all baking professionals who work in a plant bakery.\"" --Customer review\n\nThe 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\u2019s leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of ba]