The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

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Elsevier The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Elsevier
Price: 113.99 GBP
Availability: InStock

Food & Drink

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Most common price: £114 (39 days, 69.6%)

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Description

Developed in the 1960s, the Chorleywood Bread Process (CBP) marked a revolution in bread making. The CBP develops optimum dough qualities in the mixer by measuring a defined energy expenditure rather than by the more traditional use of fermentation. The resulting elimination of the need for bulk fermentation periods has led to considerable raw material and time savings as well as other innovations in ingredients and processing technologies. As a result the CBP has been adopted in many countries. Written by the world's leading authorities on the subject, this is the first book to describe both the process itself, how it has evolved and current best practice in maximising both process efficiency and product quality. Key Features: the first book to describe the Chorleywood Bread Process; reviews ingredient quality and quantities; considers how knowledge-based software systems can help manage the process; reviews the range of bakery products that can be produced using the process. Contents: The basic principles of breadmaking; A brief history of the Chorleywood Bread Process; Chorleywood Bread Process fundamentals; Ingredient qualities and quantities in the Chorleywood Bread Process; Dough mixing and the Chorleywood Bread Process; Processing Chorleywood Bread Process doughs; Optimising quality with the Chorleywood Bread Process; Knowledge-based systems and the Chorleywood Bread Process; Variety bread production with the Chorleywood Bread Process; Applications of the Chorleywood Bread Process; The future for the Chorleywood Bread Process.

Key Features

The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Product type: ABIS BOOK

Brand: Woodhead Publishing

Product Specifications

Brand: Elsevier
Format: hardcover
ASIN: 1855739623
Category: Books > Subjects > Food & Drink
Domain: Amazon UK
Release Date: 30 March 2006
Listed Since: 05 February 2007

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Elsevier The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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It has never been this cheap. We have no record of a lower price.

Elsevier The Chorleywood Bread Process (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

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The Bread Machine Cookbook for Beginners: 201 Quick and Easy Baking Recipes You can Make at Home Even if you're a Beginner. How to Have Fresh, Fragrant Bread Every Day.

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FLOUR WATER SALT YEAST UNLOCKED: SECRETES TO PERFECT ARTISAN BREAD EVERY TIME , Become a Master of Baking with 4 Simple Ingredients

Coffret Traité de boulangerie au levain: Coffret en 2 volumes : Tome 1, Théorie ; Tome 2, Pratique

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