Our books can be obtained directly from the relevant publisher or from www.amazon.co.uk and amazon.com

Baking Problems Solved 2nd Edition

A compendium of problems and solutions. The highly popular publications ‘Baking Problems Solved’ 2nd edition and ‘More Baking Problems Solved’ have been combined to form an extensively revised 2nd edition of ‘Baking Problems Solved’ (published by Elsevier). With significant additions related to problem solving and new problems and solutions, the Q&A format of the new edition has valuable information for all bakers and related suppliers.

Baked Products: Science, Technology and Practice

This book explores baked products in a way that you’ve never seen before whilst covering the key technical aspects of bread, cakes and pastries. ISBN-10 0 632 05327 5 ISBN-13 978 0632 05327 8 Publisher: Blackwell Publishing

Bakery Food Manufacture & Quality – Water Control and Effects – 2nd edition

The management and control of water during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes the role and control of water in the formation of cake batters, bread, pastry, and biscuit doughs, in their subsequent processing and in the baked product. ISBN-13: 978-1-4051-7613-2 Publishers: Wiley-Blackwell

The ICC Handbook of Cereals, Flour, Dough & Product Testing – Methods and Applications, 2nd Edition

An integrated approach examining the many applications of cereals testing methods starting with the needs of cereal breeders, on to the farm and into the grain store, through the flour mill and on to the cereal product manufacturer and finally reaching the end product and consumers. All major cereals and their many uses are covered. It provides a comprehensive summary of the relevance of the testing methods employed along with descriptions of the testing equipment available. It is an edited publication with contributions from international experts. ISBN: 978-1-932078-99-2 Publisher: DESTech Publications, Inc

The Chorleywood Bread Process

This is the most up-to-date work on the Chorleywood Bread Process. It covers its history and details the principles and practice of the process. It contains recipes for a variety of bread production and quality optimisation for products made by CBP and looks at the application of CBP around the world. ISBN 1 85573 962 3 Publisher: Woodhead Publishing Ltd

Breadmaking: Improving Quality- 2nd edition

Food Science and Technology said of the first edition ‘This very readable and informative book is destined to become a staple reference work for technologists, researchers and students. With comprehensively updated, revised and enlarged coverage (6 new chapters), the second edition will help readers to understand the latest developments in breadmaking science and practice.

Technology of Breadmaking

3rd edition It sets out to identify and present recent new knowledge, as well as to update information from the two previous editions. This book continues to bridge the gap between baking science and practice by providing technical coverage of the complex processes that link together to make bread and fermented products. ISBN 978-3-319-14686-7 ebook ISBN 978-3-319-14687-4 Publisher: Springer (1st edition available in Spanish language, Fabicació de Pan, ISBN 84-200-0983-0 Editorial Acrbia, S.A.)


If you would like any one or a group of our Chorleywood publications please use the order button to select your chosen publications and complete the form at the bottom of this page.

Once we have your request we will confirm the costs and distribution route to ensure you receive our documentation at the earliest possible time.

We offer a series of short Chorleywood Bookshelf monographs for direct sale.
Currently available are:

ORDER 1. Understanding the causes of unwanted holes in bread

ORDER 2. A guide to doughnut technology

ORDER 3. A guide to the effects of the main ingredients used in sponges and cakes

We also offer copies of previously published Problems and Solutions.
Currently available are:

ORDER 1. Wrinkled or collapsed fruit buns

ORDER 2. Large indentations at the base of the loaf

ORDER 3. Fruit cake dry and crumbly after a few days’ storage

ORDER 4. Soggy pastry with apple pies

ORDER 5. Collapse of doughnuts and excess fat absorption

ORDER 6. Stick icing on éclairs

ORDER 7. Crust shelling of frozen products

ORDER 8. Shrinkage with pastry and biscuit products

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