date

chapter

subject

06/06/2010

1.6. - Enzymes

Chapter dedicated to enzymes in baking

08/05/2010

1.4. - Other raw materials

Malt

11/04/2010

4.4. - Fried bakery products

Donuts

07/04/2010

1.3. - Yeast and sourdough

Sourdough production

28/03/2010

2.3. - The baking process

When is a bread baked?

21/03/2010

3.6. - History of bread

From 10000 years BC until today

08/03/2010

4.5. - Tortillas

Recipe and production of tortillas

13/06/2009

3.3. - Staling

Chapter translated in English

14/01/2009

1.4. - Other raw manterials

Emulsifiers and enzymes

23/08/2004

3.2. - Specialities from all over the world

Chapter translated in English

15/07/2003

Opening page

Presentation of main points

15/07/2003

2.1. - Mixing

Dough temperatures & ice

15/07/2003

1.4. - Other raw materials

Salt, sugar and fat

24/11/2002

3.4. - Nutritional value of bread

Chapter translated in English

24/11/2002

1.1 - Water

Chapter translated in English

01/11/2002

1.1 - Wheat flour

Chapter translated in English