Technology cake making (20 Ergebnisse)
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Verlag: Leonard Hill Books, 1979
Anbieter: BoundlessBookstore, Wallingford, Vereinigtes KönigreichBoundlessBookstore
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In den WarenkorbZustand: Good. Light wear to boards. Content is clean with light age tone. Spotting to end paper. DJ with some edge wear, toning and scuffs to spine.
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Zustand: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Dust jacket in fair condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:02494…41217.
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Zustand: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.
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- Hardcover
Anbieter: Salish Sea Books, Bellingham, WA, USASalish Sea Books
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EUR 142,97
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Zustand: Very Good. 6. 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.
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Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes KönigreichRia Christie Collections
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Zustand: New. In.
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- Softcover
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 Cr…eam, 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.
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Paperback. Zustand: Brand New. 6th edition. 421 pages. 9.00x6.00x1.04 inches. In Stock.
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Verlag: Leonard Hill Books, Aylesbury, 1973
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Anbieter: Brazenhead Ltd, King's Lynn, Vereinigtes KönigreichBrazenhead Ltd
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In den WarenkorbHardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. 5th Edition. (ix) 390pp including index. Black cloth with gilt titles and colophon to spine in unclipped reinforced dustwrapper. Ownership inscription to ffep. Corners bumped. Dustwrapper bumped and sunned with chips to edges. Some light foxing to endpapers.
THE TECHNOLOGY OF CAKE MAKING ( Sixth Edition )
Bennion, E. B. And Bamford, G. S.T. & Bent, A. J. ( Editor )
Verlag: Blackie Academic & Professional ( an Imprint of Chapman and Hall ), London, 1997
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In den WarenkorbHardcover. Zustand: Near Fine. The commercial cake maker's bible. Considerably updated from the previous edition with contributions from leading industrial companies. 421 p.pages, 1 kilo, 9 1/2" tall. No inscriptions. Very faint specks on top page edges and a small, very narrow mark on a few page edges near bottom corner. Otherw…ise unread and as new.
- Softcover
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Zustand: Brand New. New. US edition. Print on demand title. Delivery takes 20-25 days. Excellent Customer Service.
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Anbieter: Brook Bookstore On Demand, Napoli, NA, ItalienBrook Bookstore On Demand
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Zustand: new. Questo è un articolo print on demand.
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Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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, bu.
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- Hardcover
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EUR 223,97
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Gebunden. Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 b…rought up to date with new chapters on Cream, bu.
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- Softcover
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Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, DeutschlandBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 ne…w 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. 440 pp. Englisch.
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Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 chapt…ers 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. 440 pp. Englisch.
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Buch. Zustand: Neu. The Technology of Cake Making | A. J. Bent (u. a.) | Buch | Einband - fest (Hardcover) | Englisch | 1997 | Springer | EAN 9780751403497 | Verantwortliche Person für die EU: Springer Heidelberg, Tiergartenstr. 17, 69121 Heidelberg, buchhandel-buch[at]springer[dot]com | Anbieter: preigu Print on Demand.
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- Softcover
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Taschenbuch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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 ch…apters 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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 440 pp. Englisch.
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Buch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 440 pp. Englisch.
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Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 o…n 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.
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Zustand: New. PRINT ON DEMAND pp. 440.
