The Technology of Cake Making

Description

This book continues to be the commercial cake maker’s ‘bible’. The previous edition, published more than two decades ago, has been considerably updated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are given in sufficient detail to provide an essential background for the manufacturer of flour confectionery products – all the fundamentals of flour confectionery manufacture are covered.

• Author: Edmund Baron Bennion, E.B. Bennion, G.S.T. Bamford
• Publisher: Springer Science & Business Media
• Published: 1997-07-31
• Pages: 468
• ISBN-13: 9780751403497