| TITLE/AUTHOR |
PRICE |
|---|
| Baked Goods Freshness (Hebeda) |
178.95 |
| Baked Products: Science, Technology and Practice (Cauvain and Young) |
195.00 |
| Bakery Products: Science and Technology (Hui) |
209.00 |
| Bakery Technology and Engineering 3rd Edition (Matz) |
228.00 |
| Baking Problems Solved (Cauvain and Young) |
268.95 |
| Baking Science and Technology • 2 Volume Set (Pyler) |
125.00 |
| Baking: The Art and Science, Third Edition with DVD (Schunemann and Treu) |
89.95 |
| Batters and Breadings in Food Processing (Kulp and Loewe) |
98.00 |
| Biscuit, Cookie and Cracker Manufacturing Manual 1: Ingredients (Manley) |
83.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 2: Biscuit Doughs (Manley) |
83.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 3: Biscuit Dough Piece Forming (Manley) |
83.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 4: Baking and Cooling of Biscuits (Manley) |
83.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 5: Secondary Processing in Biscuit Manufacturing (Manley) |
83.95 |
| Biscuit, Cookie and Cracker Manufacturing Manual 6: Biscuit Packaging and Storage (Manley) |
83.95 |
| Biscuit, Cracker, and Cookie Recipes for the
Food Industry (Manley) |
278.95 |
| Bread Making: Improving Quality (Cauvain) |
298.95 |
| Chorleywood Bread Process (Cauvain and Young) |
198.95 |
| Cookie and Cracker Technology 3rd Edition (Matz) |
197.00 |
| Food Engineering Aspects of Baking Sweet Goods (Sumnu) |
168.95 |
| Frozen and Refrigerated Doughs and Batters (Kulp, Lorenz, and Brummer) |
188.00 |
| Handbook of Cereal Science & Technology,
2nd edition(Kulp) |
234.00 |
| Handbook of Dough Fermentations (Kulp) |
198.95 |
| Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionery, Fats, Fruits, and Functional Foods (Hui) |
294.00 |
| La Panifición
en Español—Breadmaking in Spanish |
89.95 |
| Principles of Breadmaking: Functionality of Raw Materials and Process Steps (Sluimer) |
128.00 |
| Progress in Dough Processing CD-ROM (Unilever R&D) |
68.00 |
| Science of Bakery Products (Edwards) |
49.95 |
| Snack Foods Processing (Loosas and Rooney) |
198.95 |
| Taste of Bread (Raymond Calvel) |
99.00 |
| Technology of Biscuits, Crackers and Cookies
3rd edition (Manley) |
288.95 |
| Technology of Breadmaking, 2nd edition (Cauvain) |
98.00 |
| Technology of Functional Cereal Products (Hamaker) |
258.95 |
| Prices subject to change - Prices are in U.S. Dollars |