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The Chorleywood bread process /

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The 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's leading exper...

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Bibliographic Details
Main Author: Cauvain, Stanley P.
Corporate Author: ScienceDirect (Online service)
Other Authors: Young, Linda S.
Format: eBook
Language:English
Language Notes:English.
Published: Boca Raton, FL : Cambridge : CRC Press ; Woodhead, 2006.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Flour Milling and Baking Research Association.
Flour Milling and Baking Research Association
Bread.
Bread industry > Technological innovations.
Bread
Pain.
Boulangerie > Innovations.
bread.
COOKING > Courses & Dishes > Bread.
Electronic books.
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Call Number: HD9058.B742 C38 2006eb
 
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HD9058.B742 C38 2006eb Available