When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified. The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions. Written by two leading experts and based on a wealth of practical experience, More baking problems solved is invaluable to all bakery professionals, bakery students, food technologists and product developers.About the Author: Stanley P. Cauvin is the Director and Vice President of Research & Development at BakeTran, UK. He is a leading authority in the bread and baking industry and was President of the International Association for Cereal Science and Technology between 2004 and 2006. Linda Young was a Director at BakeTran and responsible for knowledge systematization and training activities.