Baking Problems Solved Second Edition

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

Wednesday, January 18th, 2017

Third Edition Of Technology Of Breadmaking

With major revisions and the addition of new, up-to-date information, the 3rd Edition of Technology of Breadmaking (published by remains a key technical review relevant to breadmaking around the world. Of value to students and experienced technologists alike, it provides key information on the underpinning principles which define bread and other fermented products.

Wednesday, January 18th, 2017

BakeTran Launches New Website

Moving forward in a growing global market, we have undertaken a redesign of our website. The site now reflects the increasing resources available through BakeTran and new service provisions. Future developments are planned for the next 12 months which will give clients improved access to technical documents and publications.

Wednesday, January 18th, 2017

Recent presentations by Stan Cauvain

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

Tuesday, February 28th, 2017

Forthcoming Publication

2017 will see the arrival of a second edition of the ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications (published by Fully revised with updated testing methods and applications, this 2nd edition provides a comprehensive review of the progression of grains from breeding through to arrival on the consumer’s plate.

Wednesday, January 18th, 2017

BakeTran in Australia

BakeTran has a long-term formal collaboration with the Australian Export Grains Innovation Centre based in Perth, Western Australian, in a project focussing on the functional requirements for Australian wheat in a South East Asian baking context. Within that collaboration new methods for understanding the underlying principles of current and future breadmaking processes are being studied.

Wednesday, January 18th, 2017