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Description
Traité de boulangerie au levainRfrence pour tous les professionnels du secteur, Le Trait de boulangerie au levain est le nouvel outil indispensable du boulanger. Avec le volume 1, Thomas Teffri Chambelland livre pour la premire fois au grand public les connaissances thoriques ncessaires pour mieux comprendre les phnomnes de panification. Biologie de la farine, du sel et de l'eau, biologie et analyse du levain, analyse de la structure et qualits nutritionnelles du pain au levain :
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Best in 7 days
Best in 7 days
Best in 7 days
Best in 7 days
4.2 ★★★★★
Based on 1136 reviews
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Product Reviews
★★★★★ 5
Very Useful
Format: Paperback
I used these for my A+ exams and I didn’t really end up reading the material. I more so used them for their practice exams. That’s only because there’s a lot of information to digest and I was in a rush to take the exams. I still passed so I find that they are well formatted. The questions imo needs to be read more throughly than the exam questions themselves.
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Reviewed in the United States on October 24, 2024
★★★★★ 5
Amazing study tool
Format: Paperback
Perfect for the exam goes along with the actual course 👌
WAS THIS REVIEW HELPFUL?YesReportShare
Reviewed in the United States on March 12, 2025
★★★★★ 5
Details I mok
Format: Paperback
I like the explanations, but I don’t like small print, particularly for older people
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Reviewed in the United States on December 20, 2023
★★★★★ 1
31 pages were missing from the test book
31 pages were missing from the test book
Pages 453 to 484 were missing (see attached photo)
It’s very hard to prepare for a comprehensive certification examination studying from an incomplete text. FYI, the book was purchased new and not damaged, it was bound that way
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Reviewed in the United States on February 18, 2023
★★★★★ 3
Kindle version does not come with tests/flashcards
I did not know this beforehand. They hid this fact waaaay down below and added it in below the details and neglected to add it to the main description at the top. Be advised.
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Reviewed in the United States on April 10, 2022
