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Baking, the Art and Science: A Practical Handbook for the Baking Industry
The Art and Science covers all facets of baking, including raw materials, ingredients, working methods and processes, standards and quality evaluations. Translated from German. The DVD, which is enclosed with the book, contains pdf files of the complete book.
336 pages, Hardcover
First published January 1, 2007
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May 26, 2007
Contains some good, very technical, info for professional bread bakers that you otherwise won't find in print in English.
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