Baking: Science and Technology Volume II
Third Corrected Printing.
The science of baking, and especially its technological requirements in the age of mass-mechanization, are the focus of this second volume of ‘Baking’. Addressing itself to the “baking technologist” and “baking engineer”, it aims to help them acquire a “complete knowledge of all the aspects of bakery production”. Fermentation, icing, ingredients, cakes, testing and equipment all merit meticulous, well-photographed chapters. For a true fanatic or historian of baking, this volume is a must-have.
. Good Condition.