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Bakery Science and Technology
and Snack Food Technology

TITLE/AUTHOR PRICE
Baked Goods Freshness (Hebeda) 198.95
Baked Products: Science, Technology and Practice (Cauvain and Young) 228.95
Bakery Food Manufacture and Quality: Water Control and Effects, 2nd edition (Cauvain) 228.95
Bakery Products: Science and Technology (Hui) 228.95
Bakery Technology and Engineering 3rd Edition (Matz) 228.00
Baking Problems Solved (Cauvain and Young) 254.00
Baking Science and Technology, 4th edition Volume 1: Fundamentals and Ingredients (Pyler) 165.00
Baking Science and Technology, 4th edition Volume 2: Formulation and Production (Pyler) 165.00
Baking: The Art and Science, Third Edition with DVD (Schunemann and Treu) 99.95
Biscuit, Cookie and Cracker Manufacturing Manual 1: Ingredients (Manley) 91.95
Biscuit, Cookie and Cracker Manufacturing Manual 2: Biscuit Doughs (Manley) 91.95
Biscuit, Cookie and Cracker Manufacturing Manual 3: Biscuit Dough Piece Forming (Manley) 91.95
Biscuit, Cookie and Cracker Manufacturing Manual 4: Baking and Cooling of Biscuits (Manley) 91.95
Biscuit, Cookie and Cracker Manufacturing Manual 5: Secondary Processing in Biscuit Manufacturing (Manley) 91.95
Biscuit, Cookie and Cracker Manufacturing Manual 6: Biscuit Packaging and Storage (Manley) 91.95
Biscuit, Cracker, and Cookie Recipes for the Food Industry (Manley) 298.95
Breaded Fried Foods (Mallikarjunan) 153.95
Bread Making: Improving Quality, 2nd edition (Cauvain) 384.00
Bubbles in Food (Campbell) 118.00
Bubbles in Food 2: Novelty, Health and Luxury (Campbell) 188.00
Chorleywood Bread Process (Cauvain and Young) 218.95
Cookie and Cracker Technology 3rd Edition (Matz) 197.00
Food Engineering Aspects of Baking Sweet Goods (Sumnu) 208.95
Frozen and Refrigerated Doughs and Batters (Kulp, Lorenz, and Brummer) 188.00
Gluten -Free Food Science and Technology (Gallagher) 188.95
Gluten Proteins 2006 (Lookhart) 138.00
Handbook of Cereal Science & Technology, 2nd edition(Kulp) 234.00
Handbook of Dough Fermentations (Kulp) 238.95
Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionery, Fats, Fruits, and Functional Foods (Hui) 297.95
ICC Handbook of Cereals, Flour, Dough and Product Testing (Cauvain/Young) 179.00
Industrial Manufacture of Snack Foods (Serna-Saldivar) 209.00
More Baking Problems Solved (Cauvain) 244.00
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 and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products (now titled) Technology of Coated and Filled Chocolate, Confectionery and Bakery Products (Talbot) 238.95
Science of Bakery Products (Edwards) 57.95
Science of Gluten-Free Foods and Beverages (Arendt) 128.00
Snack Foods Processing (Loosas and Rooney) 225.95
Technology of Biscuits, Crackers and Cookies 3rd edition (Manley) 299.00
Technology of Breadmaking, 2nd edition (Cauvain) 123.00
Technology of Coated and Filled Chocolate, Confectionery and Bakery Products (Talbot) 238.95
Technology of Functional Cereal Products (Hamaker) 268.95
Prices subject to change - Prices are in U.S. Dollars

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