Chorleywood bread process, the
Auteur :
Cauvain, S. P.
ISBN :
9780849391316
Date de publication :
30 mars 2006
Poids :
416 g
Format :
Paper over boards
Langue :
Anglais
Pays d'origine :
USA
Offering a review of the basic principles of bread making, this book outlines the development and fundamental characteristics of the Chorleywood Bread Process. It reviews the key steps in the process, beginning with ingredient quality and quantities. It considers dough mixing and processing.