{"id":3214,"date":"2020-08-13T11:57:22","date_gmt":"2020-08-13T06:27:22","guid":{"rendered":"https:\/\/niir.org\/blog\/?p=3214"},"modified":"2021-12-28T12:17:54","modified_gmt":"2021-12-28T12:17:54","slug":"baking-science-with-formulation-production-book-on-bakery-products-4th-revised-edition","status":"publish","type":"post","link":"https:\/\/www.niir.org\/blog\/baking-science-with-formulation-production-book-on-bakery-products-4th-revised-edition\/","title":{"rendered":"Baking Science with Formulation &#038; Production Book on Bakery Products (4th Revised Edition)"},"content":{"rendered":"<hr \/>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.niir.org\/blog\/baking-science-with-formulation-production-book-on-bakery-products-4th-revised-edition\/#Baking_Science_with_Formulation_Production\" >Baking Science with Formulation &amp; Production<\/a><ul class='ez-toc-list-level-4' ><li class='ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.niir.org\/blog\/baking-science-with-formulation-production-book-on-bakery-products-4th-revised-edition\/#Book_on_Bakery_Products_4th_Revised_Edition\" >Book on Bakery Products (4th Revised Edition)<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h3 style=\"text-align: center;\"><span class=\"ez-toc-section\" id=\"Baking_Science_with_Formulation_Production\"><\/span><em><span style=\"color: #008080;\"><strong>Baking Science with Formulation &amp; Production <\/strong><\/span><\/em><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4 style=\"text-align: center;\"><span class=\"ez-toc-section\" id=\"Book_on_Bakery_Products_4th_Revised_Edition\"><\/span><em><span style=\"color: #008080;\"><strong>Book on Bakery Products (4th Revised Edition)<\/strong><\/span><\/em><span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/blog\/wp-content\/uploads\/2020\/08\/Book-on-Bakery-Products-4th-Revised-Edition.pdf\">Book on Bakery Products (4th Revised Edition)<\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Visit this Page for More Information: <\/strong><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/page\/bakery-and-confectionery-products\/\"><strong>Start a Business of Bakery and Confectionery Products<\/strong><\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<p><strong>About the Book<\/strong><\/p>\n<p>Baking, referred to as the oldest form of cooking, is used for producing everyday products like bread, cakes, pastries, pies, cookies, and donuts. These products are prepared using various ingredients like grain-based flour, water and leavening agents. They are considered <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/profile-project-reports\/profiles\/fast-moving-consumer-goods-fmcg-projects-non-durable-items-consumer-packaged-goods-cpg-packaged-foods-beverages-toiletries-over-counter-drugs-many-other-consumables\/z,,5e,0,a\/index.html\">fast-moving consumer goods (FMCG)<\/a><\/span> and are consumed daily. Owing to their palatability, appearance and easily digestible nature, they are highly preferred for both formal and informal occasions. Nowadays, most traditional baking methods have been replaced by modern machines. This shift has enabled manufacturers to introduce innovative <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/books\/book\/complete-technology-book-on-bakery-products-baking-science-with-formulation-production-4th-edition\/isbn-9788193733974\/zb,,3d,a,41,0,a\/index.html\">bakery<\/a><\/span> products with different ingredients, flavors, shapes and sizes. The book is invaluable reading for those starting their own baking business or any baker looking to improve their existing business in order to increase profits.<\/p>\n<p>&nbsp;<\/p>\n<figure class=\"wp-block-embed wp-block-embed-youtube is-type-video is-provider-youtube epyt-figure\"><div class=\"wp-block-embed__wrapper\"><iframe  id=\"_ytid_53509\"  width=\"750\" height=\"421\"  data-origwidth=\"750\" data-origheight=\"421\" src=\"https:\/\/www.youtube.com\/embed\/ph1eH9l4aJg?enablejsapi=1&autoplay=0&cc_load_policy=0&cc_lang_pref=&iv_load_policy=1&loop=0&rel=1&fs=1&playsinline=0&autohide=2&theme=dark&color=red&controls=1&disablekb=0&\" class=\"__youtube_prefs__  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe><\/div><\/figure>\n<p>&nbsp;<\/p>\n<p><strong>Related projects:-<\/strong> <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/profile-project-reports\/profiles\/bakery-confectionery-products-food-confectionery-chocolate-sweets-lollipop-candy-bar-toffee-chewing-gum-sugar-based-foods-confectionery-lozenges-marshmallow-jelly-cream-biscuits-processed-food-bread-cakes-pastries-cookies-rusk\/z,,2c,0,a\/index.html\"><strong>Bakery and Confectionery Products<\/strong><\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>The Global <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/youtu.be\/klxyNfwlxw4\">Bakery<\/a><\/span> Market size is predicted to reach USD 4.36 billion by 2030 with a CAGR of 3.8% from 2020-2030. Bakery products are a part of the processed <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/profile-project-reports\/profiles\/food-processing-agriculture-based-projects-snack-food-frozen-food-agro-processing-technology-processed-food-instant-food-food-industry-food-preservation-canned-food-packed-food-ready-eat-food-cereal-food-pickle-spices-grain-milling\/z,,34,0,a\/index.html\">food<\/a><\/span> class. They include <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/pdf-and-doc-details?id=1900\">cake<\/a><\/span>, pastries, <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/project-and-profile-details\/AUTOMATIC%20BREAD%20AND%20BISCUITS%20PLANT\">biscuits, bread<\/a><\/span>, <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/blog\/breakfast-cereals-market-in-india\/\">breakfast cereals<\/a>,<\/span> and customized baker products. The growing per-capita consumption trends of bakeshop products indicates the untapped growth potential. The market potential is high particularly in the growing markets of Asia and South America; whereby, client demand is increasing for ready to eat bakery products, as a results of the influence of Western culture and additionally for its convenience.<\/p>\n<p>The book covers various aspects related to different <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/youtu.be\/ujRfpFVYJBw\">bakery products<\/a><\/span> with their manufacturing process and also provides contact details of raw material, plant and machinery suppliers with equipment photographs and their technical specifications. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the manufacturing processes of bakery products.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Read Similar Articles: <\/strong><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/blog\/industry\/bakery-and-confectionery\/\"><strong>Bakery and Confectionery<\/strong><\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Food Mixer, Cookie Extruder, Rotary Oven, Biscuit Sandwiching Machine, Tunnel Gas Oven, Flour Mixer, Cookies Rotary Moulder, Bun Divider Moulder, Planetary Mixer, Spiral Mixer, Pillow Packing Machine, Oil Spray Machine are the various equipments described in the book with their photographs and technical specifications.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Related Projects:- <\/strong><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/profile-project-reports\/profiles\/bakery-food-wine-distillery-beer-liquor-agro-based-mineral-water-ice-cream-tea-coffee-processing-oil-extraction-refining-salt-projects\/z,,4,0,a\/index.html\"><strong>Bakery, Food, Wine, Distillery, Beer, Liquor, Agro Based Mineral Water, Ice Cream, Tea, Coffee Processing Oil Extraction, Refining Salt Projects<\/strong><\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>A total guide to manufacturing and entrepreneurial success in one of today&#8217;s most baking industry. This book is one-stop guide to one of the fastest growing sectors of the <a href=\"https:\/\/www.entrepreneurindia.co\/project-and-profile-details\/Bakery%20Industry\"><span style=\"color: #ff6600;\">bakery industry<\/span><\/a>, where opportunities abound for manufacturers, retailers, and entrepreneurs. This is the only complete handbook on the commercial production of bakery products. It serves up a feast of how-to information, from concept to purchasing equipment.<\/p>\n<p><strong><br \/>\nRelated Videos:- <\/strong><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.youtube.com\/playlist?list=PL61bSU5tvb-XLxWJfGpDXqWc6uPXVYJn_\"><strong>Bakery and Confectionery Products: Food Confectionery, Chocolate, Candy, Toffee, Chewing Gum, Jelly, Cream, Biscuits, Bread, Cakes, Pastries, Cookies<\/strong><\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Bread improvers play an important role in determining the physical and functional properties of bakery products. Consumer preferences globally, and rising acceptance of convenience <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/books\/books\/food-processing-food-industry-agriculture-agro-processing-processed-food-cereal-food-fruits-vegetables-bakery-confectionery-milk-dairy-meat-fisheries-spices-oils-fats-coconut-tea-tobacco-based-products\/z,,a,23,0,a\/index.html\">foods<\/a><\/span> owe to the increase in consumption of bakery products. Bread improvers are used to enhance color, texture, taste, and stability of bakery products such as bread, cakes, buns, rolls, croissants, pizza, <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.niir.org\/profile-project-reports\/profile\/1340\/biscuit-making-plant-manufacturing-plant-detailed-project-report-profile-business-plan-industry-trends-market-research-survey-manufacturing-process-machinery-raw-materials-feasibility-study-investment-opportunities-cost-revenue.html\">biscuits<\/a><\/span>, and donuts. Emulsifiers are some of the major ingredients used as bread improvers in a range of various bakery product applications. Other ingredients like enzymes, oxidizing agents, and reducing agents are also largely used in bakery applications. Bakery manufacturers have been increasingly innovating their product offerings to meet the dynamic consumer demand on tastes and functional requirements such as low fat and high nutritional value. The demand for different varieties of bread such as whole wheat and multigrain fuels the demand for bread improvers.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Read our Book Here: <\/strong><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.niir.org\/books\/book\/complete-technology-book-on-bakery-products-baking-science-with-formulation-production-4th-edition-niir-board-consultants-engineers\/isbn-9788193733974\/zb,,3d,a,0,0,a\/index.html\"><strong>The Complete Technology Book on Bakery Products (Baking Science with Formulation &amp; Production)4th Edition<\/strong><\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Growing consumption of various ready-to-eat foods around the globe is one among some of the key factors driving growth of the global bakery products market. Moreover, demand for bakery products has been increasing due to convenience of use, nutrition profile, accessibility, and unique state. Also, adoption of cross-cultural eating habits and increasing demand for various healthy food alternatives are projected to drive growth of the market over the forecast period.\u00a0 In order to gain greater market share, key players are focusing on increasing their global presence. Another key factor expected to further drive growth of the global market and the success of companies over the forecast period is the establishment of joint warehouses in various key locations. As bakery and other <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/youtu.be\/2z1zrXshWj8\">food products<\/a><\/span> that have gluten as an ingredient can cause various side effects such as celiac diseases and digestive diseases, most of the consumers prefer gluten-free bakery products.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Related Feasibility Study Reports: <\/strong><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/profile-project-reports\/profile\/4649\/baking-science-with-formulation-production-book-on-bakery-products-4th-revised-edition.html\"><strong>Baking Science With Formulation &amp; Production. Book On Bakery Products (4th Revised Edition)<\/strong><\/a><\/span><\/p>\n<p>&nbsp;<\/p>\n<p>Basic raw materials needed for producing <a href=\"https:\/\/niir.org\/books\/book\/bakery-industry-in-india-bread-biscuits-other-products-present-future-prospects-market-size-statistics-trends-swot-analysis-forecasts-upto-2017\/isbn-9789381039366\/zb,,18b71,a,0,0,a\/index.html\"><span style=\"color: #ff6600;\">bakery<\/span><\/a> products are fat, emulsifiers, flavors, flour, milk, and sugar. The availability and prices of these raw materials determine the pricing of bakery products. Involvements of high logistics and storage costs and high energy usage in the bakery product market are the major restraints for the growth of the global market.\u00a0 These high costs are due to the transportation of these products in specially designed automotive components, which are equipped with state-of-the-art refrigeration facilities. However, continuous innovations regarding product development are projected to create growth opportunities for key players in the global bakery products market over the forecast period.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Watch Video:<\/strong> <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/youtu.be\/ph1eH9l4aJg\"><strong>Baking Science with Formulation &amp; Production. Book on Bakery Products (4th Revised Edition).<\/strong><\/a><\/span><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Growth Drivers <\/strong><\/p>\n<p>The global bakery products market is the rising retail sales in bakery products market. The unpackaged bread will continue to rise as compared to the other categories. The volume sales of the bread are forecast to reach 190,000 tonnes by 2016. However, the frozen bakery products and with the launch of new innovative products are driving the market steadily with the volume sales of 27,300 tonnes in 2016.<\/p>\n<p>Further, that the major challenge for the industry is that it is divided into two sectors i.e. organized and unorganized sectors. The unorganized sectors accounts for 80% of the bread product, 67% of the <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.niir.org\/profile-project-reports\/profile\/1917\/biscuits-cookies-manufacturing-plant-detailed-project-report-profile-business-plan-industry-trends-market-research-survey-manufacturing-process-machinery-raw-materials-feasibility-study-investment-opportunities-cost-revenue.html\">biscuits<\/a> <\/span>and 90% of the other bakery products due to which the per capita consumption of the organized sector is decreasing tremendously.Based on geography, North-America region leads the bakery products market by 58.0% due to hectic lifestyles, convenience of <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/blog\/overview-of-bakery-business\/\">bakery<\/a> <\/span>products and awareness of the health issues. However, Asia Pacific bakery product market is increasing steadily with a growth rate of 21.0% over the forecast period. Countries such as China, Indian, Japan, Hong Kong and Singapore have the opportunity for bakery product manufacturers owing to rising of the per-capita income, urbanization, mass consumption and advancements of the new bakery products.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Related Books:- <\/strong><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/niir.org\/books\/books\/bakery-confectionery-ice-cream-chocolate-cocoa-manufacturing\/z,,a,41,0,a\/index.html\"><strong>Bakery, Confectionery, Ice Cream, Chocolate And Cocoa Manufacturing<\/strong><\/a><\/span><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>See More Links:<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/page\/business-opportunities-in-asian-countries\/\">Start a Business in Asia<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/market-research-report\">Related Market Research Reports<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/page\/opportunities-in-potential-countries-for-doing-business\/\">Start a Business in Potential Countries for Doing Business<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/page\/best-industry-for-doing-business\/\">Best Industry for Doing Business<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/page\/business-ideas-with-low-medium-high-investment\/\">Business Ideas with Low, Medium &amp; High Investment<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/page\/most-demandable-business-ideas-for-startups\/\">Looking for Most Demandable Business Ideas for Startups<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/page\/business-opportunities-in-africa\/\">Start a Business in Africa<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/page\/business-opportunities-in-india\/\">Start a Business in India<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/page\/business-opportunities-in-middle-east\/\">Start a Business in Middle East<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.youtube.com\/c\/NIIRproject\/playlists\">Related Videos<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/books\">Related Books<\/a><\/span><\/p>\n<p><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/www.entrepreneurindia.co\/project-and-profile\">Related Projects<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"Baking Science with Formulation &amp; Production Book on Bakery Products (4th Revised Edition) &nbsp; Book on Bakery Products&hellip;","protected":false},"author":1,"featured_media":9636,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"csco_display_header_overlay":false,"csco_singular_sidebar":"","csco_page_header_type":"","footnotes":""},"categories":[39],"tags":[429,430,431,433,434,832,865,1530,2017,2820,9420],"industry":[12274,12283,12285,12316,12371],"class_list":["post-3214","post","type-post","status-publish","format-standard","has-post-thumbnail","category-business-opportunities","tag-bakery","tag-bakerybusiness","tag-bakeryindustry","tag-bakeryproduction","tag-bakeryproducts","tag-businessconsultant","tag-businessplan","tag-detailedprojectreport","tag-feasibilityreport","tag-industrialproject","tag-npcs","industry-agro-based-products","industry-best-business-opportunities-in-india","industry-books","industry-food-processing-and-agriculture-projects","industry-project-report","cs-entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Baking Science with Formulation &amp; Production | Book on Bakery Products<\/title>\n<meta name=\"description\" content=\"NPCS Published a Book on Bakery Products (4th Revised Edition). For more Information Contact us at 9097075054, 8800733955\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.niir.org\/blog\/baking-science-with-formulation-production-book-on-bakery-products-4th-revised-edition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baking Science with Formulation &amp; Production | Book on Bakery Products\" \/>\n<meta property=\"og:description\" content=\"NPCS Published a Book on Bakery Products (4th Revised Edition). 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