Released on = April 22, 2007, 10:41 pm

Press Release Author = Bharat Book Bureau

Industry = Marketing

Press Release Summary = The introduction of the Chorleywood Bread Process was a
watershed in baking. It sparked changes in improver and ingredient technology,
process and equipment design which have had a profound impact on baking processes
and the structure of the industry.

Press Release Body =

The Chorleywood Bread Process
by S P Cauvain and L S Young, BakeTran, UK

Key Features of The Chorleywood Bread Process :

- The first book to describe the Chorleywood Bread Process
- Reviews ingredient quality and quantities
- Considers how knowledge-based software systems can help manage the process
- Reviews the range of bakery products that can be produced using the process

The introduction of the Chorleywood Bread Process was a watershed in baking. It
sparked changes in improver and ingredient technology, process and equipment design
which have had a profound impact on baking processes and the structure of the
industry. Written by two of the world's leading experts on the process, this
important book explains its underlying principles and ways of maximising its
potential in producing a wide range of baked products.

After a brief review of the basic principles of bread making, The Chorleywood Bread
Process outlines the development and fundamental characteristics of the Chorleywood
Bread Process. The following group of chapters review the key steps in the process,
beginning with ingredient quality and quantities. Other chapters consider dough
mixing and processing. Building on this foundation, the authors then review common
quality defects and how they can be prevented or resolved. The book then considers
how knowledge-based software systems can help to manage the process. The concluding
chapters review the range of bakery products that can be produced using the process,
how it can best be applied in different kinds of bakery and likely future
developments.

The Chorleywood Bread Process is a standard work for all bakers around the world
wishing to maximise the potential of the process, and for scientists, technologists
and students wanting a better understanding of the process and its place in
commercial bread making.

For more information, Please visit : http://www.bharatbook.com/bookdetail.asp?bookid

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