The Technology of Cake Making

A.J. Bent, et al.

ISBN 10: 0751403490 ISBN 13: 9780751403497

Editorial: Springer-Verlag Publishing, 1997

Idioma: Ingl�s

Condici�n: Usado - Bueno Encuadernaci�n de tapa dura

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Vendido por Salish Sea Books, Bellingham, WA, Estados Unidos de America

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Usado - Encuadernaci�n de tapa dura

Condici�n: Usado - Bueno

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EUR 141,90

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Descripci�n

Very Good in a Good+ dust jacket; Hardcover; Dust jacket is moderately shelfworn and edgeworn, but is overall clean and intact, and has not been price-clipped (Now fitted with a new, Brodart jacket protector); Light wear to the boards; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Orange and purple dust jacket with title in white lettering; 6th Edition; 1997, Springer-Verlag Publishing; 433 pages; "The Technology of Cake Making," by A.J. Bent, et al.

N� de ref. del art�culo SKU-374AP05612301

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Detalles bibliogr�ficos

T�tulo: The Technology of Cake Making
Editor: Springer-Verlag Publishing
Fecha de publicaci�n: 1997
Idioma: Ingl�s
ISBN 10: 0751403490
ISBN 13: 9780751403497
Encuadernaci�n: Encuadernaci�n de tapa dura
Edici�n: 6.
Estado: Very Good

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Sinopsis

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable ’bench marks’ for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

Rese�a del editor

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

"Sobre este t�tulo" puede pertenecer a otra edici�n de este libro.

Descripci�n de la librer�a

Thank you for taking an interest in one of our books. Please see the "Shipping Terms" section below for details on our shipping and returns policies. We are a mail-order only bookstore located in Bellingham, WA specializing in modern out-of-print books of all genres. If you are an international customer, we ship internationally by UPS Worldwide Expedited. The average delivery time is 1 to 2 weeks, and each shipment can be fully tracked at www.ups.com. For international shipments, it is important to provide a valid phone number with your order. Most international shipments are delivered within 2 weeks. The only exceptions are when the customer has not provided a valid phone number and there are import duties which UPS needs to collect before making final delivery. In those cases, the package will be held at a nearby UPS Access Point until the customer either picks up the package in person or makes arrangements over the phone with UPS to release the package for final delivery. Our shipping charge only covers international postage. Import duties vary widely by country and are additional. We thoroughly clean all books that we offer for sale and do all basic book-repairs ourselves. Basic repairs include repairing slanted bindings, applying additional glue to hinges that have become excessively loose, hinge-tape repairs for damaged hinges, minor binding split repairs, gluing small tears in exterior of covers, removal (as much as possible) of black marker marks to covers of ex-library books, removal of smaller non-permanent stickers, straightening of minor bowing to covers or spine, and applying jacket protectors to books with torn or fragile jackets or for especially pristine or collectible books. We do not do major binding repairs, and any un-repairable binding splits or general weakness in binding will be noted. Any significant repairs such as a hinge-tape repair will also be noted. These repairs do not usually change the underlying condition grade, but do make the book more presentable. Some books are beyond help and will be listed as "Fair/Acceptable" or "Poor". Our books are graded conservatively with library books never graded above "Good" and used books rarely graded above "Very Good". Below is a list of the condition grades we use, in descending order: New/Fine Like New/Near Fine Very Good++ Very Good+ Very Good Minus Good++ Good+ Good Fair-to-Good Fair/Acceptable Poor Very Poor We try to grade accurately, but condition grades are often subjective, so please consider also any condition notes and book photos (when available) before placing an order. All book photos posted to our listings are actual photos of the book offered for sale and have been taken by us.

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Salish Sea Books
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Thank you for taking an interest in one of our books. We are a mail-order only bookstore located in Bellingham, WA specializing in modern out-of-print books of all genres.

If you are an international customer, we ship internationally by UPS Worldwide Expedited. The average delivery time is 1 to 2 weeks, and each shipment can be fully tracked at www.ups.com. For international shipments, it is important to provide a valid phone number with your order. Most international shipments are delivered wit...

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