The Chorleywood Bread Process
By Stanley P. Cauvain and L S Young
()
Currently unavailable
Currently unavailable
About this ebook
- 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
Stanley P. Cauvain
Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.
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