The Chorleywood Bread Process
- S P Cauvain, formerly BakeTran, UK
- L S Young, formerlyBakeTran, UK
After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments.
The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making.
Bakers; Scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making
- Published: March 2006
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-962-8
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
...a comprehensive, concise and well written bread making book. Highly recommend for all baking professionals who work in a plant bakery., Customer review