by Godon, Guinet
ISBN: 9788472120631
La Panificación 1996: Scientific Encyclopedia of Spanish Baking – Brand New Hardcover Book
$209.00
1 in stock
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Discover *La Panificación: Aspectos socioeconómicos, materias primas, agentes de fermentación, tecnología, calidad*—a 544-page scientific and technical reference work in Spanish. This brand-new, shrink-wrapped hardcover edition (1996) was authored by 24 experts under the direction of Roland Guinet and Bernard Godon. Far more than a simple recipe book, it is a comprehensive technical encyclopedia that provides an in-depth analysis of the science of bread-making, covering everything from artisanal traditions to modern industrial processes.
Inside, you will find a comprehensive exploration of the socio-economic aspects of bread, a detailed study of wheat grains and flours, the microbiological mechanisms of yeasts and sourdough starters, technologies for kneading, fermentation, and baking, as well as the biochemical and rheological criteria for quality and shelf life. Ideal for milling professionals, cereal technologists, researchers, and discerning enthusiasts, this rare, pristine, and shrink-wrapped copy represents a lasting investment for mastering the scientific foundations of bread-making. Order this brand-new collector’s volume now to enrich your technical library!
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Want to pay in euros? Before placing your order, click the orange word “French” located just below the main product photo. This instantly switches the page to the French version with prices in €.
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