When things go wrong in the bakery the pressures of production do not allow time for lengthy research into the solution. Written by two of the leading experts in the field, "Baking: Problems Solved" provides answers to the most frequently encountered problems in the baking industry. The book offers practical solutions as well as invaluable guidance on improving production and optimizing product liability. At a time when pressure on product quality and productivity has never been so intense, the need to find quick and effective solutions is tremendous. This book addresses over 200 baking problems in an easily searchable question-and-answer format. Each question has a concise, practical, and authoritative answer designed to maintain product quality and productivity. "Baking: Problems Solved" helps you locate information on problems, understand the causes, and implement solutions quickly and effectively.