Listing 1 - 10 of 503 | << page >> |
Sort by
|
Choose an application
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
Choose an application
Choose an application
Choose an application
Choose an application
Choose an application
eebo-0018
Choose an application
This beautifully illustrated book, written by a leading expert on French bread, describes the resurgence of high-quality, artisanal bread in France over the past two decades.
Choose an application
Choose an application
Choose an application
Listing 1 - 10 of 503 | << page >> |
Sort by
|